Strawberry Protein Loaf
Calories 121 (27% from fat)
Fat 3.6 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Chol. 125 mg.
Sodium 120 mg.
Carb. 8.5 gram
Fiber 0.6 gram
Sugar 2 gram
Sugar Alcohol 0 gram
Protein 13.6 gram
Ingredients
5 large whole eggs
1 cup (245 grams) strawberry Greek yogurt
(We used Oikos Triple Zero Strawberry Flavored Greek Yogurt.)
1 cup (245 grams) plain Greek yogurt
1/2 cup oat flour
2 Tbsp. self-rising corn meal
1 scoop (about 1/3 cup) strawberry protein powder
(We used RYSE Loaded Protein Strawberry Shortcake Rolls.)
1/4 cup stevia or other non-nutritive sweetener
(You can add up to 1/4 cup more if you like things sweet.)
My friend Haven shared this gem and I had to pass it along.
It’s a Strawberry Protein Loaf that tastes like dessert but is packed with yogurt, oats, and a boost of protein powder. Soft, a little sweet, and perfect for breakfast, a post-workout snack, or topped with strawberries and whipped cream when you’re craving something special.
1. Preheat oven to 350°F (175°C). Line an 8 1/2 x 4 1/2 inch loaf pan with parchment paper.
2. In a large bowl, whisk together the eggs, strawberry yogurt, and plain yogurt until smooth.
3. Add the oat flour, cornmeal, and protein powder. Whisk until fully combined.
4. Stir in the stevia (and any additional sweetener, if desired).
5. Pour the batter into the prepared loaf pan and spread evenly.
6. Bake for 70 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Place the pan on a wire rack and let the loaf rest for 5 minutes. Carefully lift out using the parchment and allow to cool slightly.
8. Slice into 8 servings. Enjoy plain, with a spoonful of jam, or topped with fresh strawberries and whipped cream for a dessert-style treat.
Store the loaves in an airtight container in the refrigerator for up to 5 days. For longer storage, place the loaves in a freezer-safe container or bag. They will keep well in the freezer for up to 4 months. Thaw at room temperature or defrost in the microwave for 45 to 60 seconds before enjoying.
Yield: 8 Servings
You can freeze individual servings of for long-term storage. Make sure they're tightly sealed inside freezer-safe containers or bags.
Microwave each loaf for approximately 45-60 seconds. You can also leave it out at room temperature and it will be ready to eat in about two hours.
