Macro Friendly Protein Breakfast Bread

Hi, my name is Catherine Yancy and I developed this recipe for my husband and I to enjoy a nutritious grab and go breakfast that is not only simple to make but also satiating to start our day.
I was inspired by the "overnight oats" trend but this works better for me because I can make one big portion of this bread, zip loc baggie individual pieces (therefore less tupperware or utensils to clean), and it lasts me for the rest of the week. It can be put in the freezer. I am known to slightly adapt the recipe based upon ingredients in my pantry or to alter the macros ratio. :)
The Macros breakdown for this specific recipe is about: 
25% Protein
30% Fat
45% carbs 

Ingredients needed:

5 scoops of EFP cinnamon cereal milk protein powder 
1 banana (or one applesauce cup)
2 cups of frozen mixed berries
5 cups of Raw Quaker oats
1/2 cup Steel Cut Oats
6 tablespoons of raw almond butter (or more if desired)
6 Tablespoons of chia seeds (I like a lot of chia seeds to add protein and fiber - you could cut down here if you don't like seedy taste or texture)
4 eggs
Splash of water - about 1/4-1/5 cup water so that the mixture isn't dry

Cooking Instructions 

Preheat oven to 350 degrees.
Mash the banana with a fork in a large mixing bowl.
Mix all the other ingredients in EXCEPT for the mixed berries.
Nonstick spray a bread pan really well and then dip out 2/3 of the mixture in the bread pan.
Sprinkle the frozen mixed berries on top.
Spread the rest of the mixture on top of the berries. (This keeps the berries from sinking to the bottom and also keeps them from getting smushed).
Sprinkle cinnamon on top and sea salt (optional).
Bake for 25-30 minutes (or until it seems done on the inside).
Let it set out to cool, fridge it, enjoy!

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