If you’re looking for a breakfast that actually tastes like dessert, this recipe is it. It has that soft, blondie-like texture — the kind that makes you feel like you’re having cake for breakfast — but it’s made with simple, wholesome ingredients and plenty of protein. I’ve been experimenting with turning my classic baked oats base into a fully blended version for a smoother, more cake-like consistency. While I’ll always love my banana bread baked oats and blueberry muffin baked oats, this one is next-level when it comes to texture. It bakes up soft, fluffy, and perfectly sliceable — more breakfast cake than oatmeal and so delicious and satisfying. I even topped mine with a little frozen cocowhip for an ice cream feel, and wow, it was really beyond! It’s just sweet enough, packed with protein and fiber, and ideal for meal prep. Make it once and you have a healthy, easy breakfast ready for the week (or a sweet afternoon snack that feels like a treat but fuels you until dinnertime).
Ingredients
1½ cups gluten-free rolled oats
1½ ripe bananas
2 eggs
1 cup unsweetened vanilla almond milk
½ cup vanilla protein powder*
1 tsp baking soda
1 tsp vanilla extract
½ cup chocolate chips + extra for sprinkling on top
Sprinkle of flaky sea salt
*If you prefer to skip the protein powder, you can omit it. Instead, add an additional ¼ cup rolled oats to help maintain structure + 1–2 tablespoons maple syrup for sweetness.
Print RecipeInstructions
- Preheat oven to 350°F. Lightly grease an 8×8 baking dish (or a 9-inch cake pan or heart-shaped baking dish like mine) with avocado oil spray.
- Add all ingredients except chocolate chips to a blender. Blend until completely smooth.
- Let the batter sit in the blender for 2-3 minutes to allow the oats to hydrate, then pour into prepared baking dish.
- Add chocolate chips and fold them into the batter. Then sprinkle some extra chocolate chips evenly over the top (I used a mix of large and mini chips).
- Bake for 23–27 minutes, or until the edges are golden and the center is just set. Avoid overbaking so it doesn’t dry out.
- Sprinkle with flaky sea salt.
- Allow to cool slightly before slicing squares. Serve warm, and for extra deliciousness, top with a couple spoonfuls of frozen cocowhip. Enjoy!
I am so excited for you to try this one! If you make it, please tag me at @lindsaysurowitz and let me know how it turns out — I love seeing my recipes come to life in your kitchens!
