Cake for breakfast? Well not quite … but these scrumptious Choccy & Raspberry Protein Breakfast Squares are just as squidgy as brownies and are certainly cake-like rather than chewy like a bar.
Made with oats, bananas, raspberries, cocoa powder or chocolate protein powder (which I used), and a smidgens of unsweetened peanut butter, they can be as sweet (or not) as you like.
I made these as a breakfast option for those who need to get out of the house early (but don’t want to stop on the way to buy a muffin) or even worse, do without, or for those who can’t stomach anything first thing and would prefer to pack and take something nutritious with them for later.
The beauty is that they are calorie and portion controlled, are low in sugars, have good protein, are high in fibre, travel and keep well, and I think taste amazing.
NOTE: Now on the question of taste and sweetness this is entirely up to you. I don’t add any additional sweetener to the basic recipe below and the result is just fine and hunky dory for me. But a few of our tasters wanted to add a little more sweetness with some granular sweetener (we tried with Natvia) – 1 tbsp seemed to suit most but there was one sweet-toothed individual or who wanted a tad more. Just add what you like and if you want to use another kind of sweetener I don’t think there will be much difference in the texture and cooking time etc. Taste the mixture before cooking it doesn’t change much.
Whether you use unsweetened cocoa powder or a chocolate protein powder is also optional – the latter does boost the calories just a little but it brings more protein to the table. My nutritional stats reflect the protein powder option. I have used Blissful Brown Rice and Raw Cacao from That Protein – for more details click here) but the recipe will work with others – choose your favourite go-to one.
I am confident that the recipe will work with other berries (blueberries would be a strong contender) and I think the recipe will also serve you well as a pudding/dessert if needed. Top with a little low sugar and fat custard for something yummy. Likewise I have had half a square recently with a yogurt for dipping as an afternoon snack and can vouch for this little treat. But if you want Brownies see a great recipe here.
CHOCCY & RASPBERRY PROTEIN BREAKFAST SQUARES
2 ripe bananas, mashed
2 tbsp no-added-sugar peanut butter
1 tbsp low or no-sugar syrup (I used Sweet Freedom)
225 g/2¼ cups rolled or porridge oats
2 tbsp unsweetened cocoa powder or 40 g/1½ oz protein powder (I used Blissful Brown Rice and Raw Cacao from That Protein – for more details click here) or cocoa powder
175 ml/¾ cup skimmed milk
125 g/1 cup fresh or frozen raspberries
granulated sweetener (optional – see NOTE ABOVE)
- Preheat the oven to 200 C/400 F/gas 6. Line a 20-cm/8-inch shallow square tin or baking dish with greaseproof paper.
- Mix the banana with the peanut butter and syrup in a bowl.
- Mix the oats with the cocoa powder or protein powder and stir into the banana mixture.
- Add the milk and mix well. Finally fold in the raspberries until well combined but not broken too much. Taste and adjust the sweetness as liked.
- Bake in the oven for 25-30 minutes then remove and allow to cool in the tin.
- Cut into squares to serve – the recipe makes 9 large squares or 18 smaller half-sized ones.
MAKES: 9 LARGE SQUARES
WLS PORTION: ½ OR A HALF-SIZED SQUARE
V suitable for Vegetarians
CALORIES PER LARGE SQUARE (USING PROTEIN POWDER): 165
PROTEIN: 7.3 g
CARBOHYDRATE: 24.8 g
FAT: 4.4 g
Image and recipe © copyright of Bariatric Cookery (UK) Ltd