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  • Writer's pictureNicole Meyer

Chocolate Chip Protein Loaf

  • One bowl

  • Make ahead

  • Breakfast or snack

I'm not going to lie, this loaf is a big factor why I am truly a "morning person!"

Fudgy, filling, and fabulous for any weekday or weekend morning. Enjoy with a steamy cup of Joe and a side of fruit to really hit the spot. Remember to bake up your loaf on the weekend and store individually wrapped for a quick grab & go breakfast

For more easy meal planning recipes join me @ The Cooking Lab on January 30th, 2020. For details check out: CLICK HERE


Serves - 4


- 2 cups protein powder (chocolate or vanilla - I use Vega Protein Powder)

- 1/2 cup oat flour

- 1/2 cup unsweetened vanilla almond milk

- About 2 cups water

- 2 large eggs, beaten

- 1/4 cup chocolate chips


- loaf pan

- large mixing bowl

- small bowl (to beat egg)

- wooden mixing spoon

- measuring cups

- oven mitts

- cooking spray


1. Preheat oven to 375 degrees F. Spray a loaf pan with cooking spray.

2. Combine protein powder and oat flour in a large mixing bowl. Mix in almond milk, water and eggs till it becomes a smooth batter. Fold in half of the chocolate chips. (Add water last as batter should be similar to a cake batter consistency.)

3. Pour batter into pan and sprinkle remaining chocolate chips on top of the loaf batter.

4. Bake 35-45 minutes. (For a more fudgy loaf: bake less time; For cake-like loaf: bake more time.)

5. Remove from oven and let cool. Slice into 4 servings and refrigerate.

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