Raspberry Chocolate Chip Protein Breakfast Bars
A protein rich, meal prepped breakfast bar loaded with tangy raspberry and rich chocolate chips.
Ingredients
Protein Breakfast Bar
- 8 eggs
- 8 scoops Autumn's Vanilla Protein Powder
- 2 bananas
- 1/4 cup zero added sugar dark chocolate chips I like the brand Lily's
- coconut oil or avocado oil for greasing
Toppings (choose 2-3)
- 1 tablespoon cacao nibs
- 1/4 cup unsweetened greek yogurt
- 1/4 cup unsweetened coconut yogurt
- 2 tablespoons cashews
- 2 tablespoons walnuts
- 2 tablespoons pumpkin seeds
- 1/2 cup berries
Instructions
- Preheat oven to 350 F.
- Grease four oven safe glass containers with oil. (See the equipment section for the containers we used.)
- In a blender or food processor, add the eggs, protein powder and banana and blend until smooth.
- Evenly divide the mixture among the four baking dishes. Top each with 1/4 cup raspberries and 1 tablespoon chocolate chips.
- Bake for 20-25 minutes or until the center is set.
- Remove from the oven and cool completely before covering and storing in the fridge.
- When ready to eat, you can enjoy the protein breakfast bars cold or reheat in the microwave before adding your toppings. These are very easy to slice into actual "bars" if you want to eat it as a traditional handheld breakfast bar.
Notes
- Nutrition facts do not include toppings.
- You can also bake this all at once in a 9x9 baking dish. You may need to adjust the bake time by a few minutes. Use a fork or toothpick to check the center of the protein breakfast bar to ensure it's fully cooked before removing from the oven. Simply poke the center and see if the fork/toothpick comes out clean. If not, let it bake for an extra minute or so until done. Once done, allow it to cool before slicing into handheld strips and storing in the fridge.
Equipment
1 blender or food processor
Nutrition
Carbohydrates: 24g | Protein: 32g | Fat: 12g | Fiber: 5g
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