High-Protein Breakfast Pizza Bowl

Start your morning with a nutritious and indulgent High-Protein Breakfast Pizza Bowl. This dish features a fluffy, baked protein pancake base topped with a luscious Greek yogurt frosting, a warm peanut butter drizzle, and fresh banana slices. It is a perfect vegetarian-friendly meal that packs 22g of protein to keep you energized throughout the day.

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This recipe transforms traditional breakfast components into a unique pizza-style bowl. By blending oats, eggs, and protein powder, you create a cake-like base that serves as the perfect canvas for creamy and crunchy toppings. It's a satisfying way to enjoy a sweet breakfast without compromising on your nutritional goals.

Ingredients

• Protein Pancake Base: 2 large eggs, 1/2 cup (120 ml) unsweetened almond milk (or milk of choice), 1/2 cup (50 g) rolled oats, 1 scoop (30 g) vanilla protein powder, 1/2 medium banana (mashed), 1/2 tsp baking powder, 1/2 tsp cinnamon, and a pinch of salt.
• Greek Yogurt Frosting: 1/2 cup (120 g) plain Greek yogurt (0% or 2%), 1 tsp honey or maple syrup, and 1/2 tsp vanilla extract.
• Toppings: 1 tbsp natural peanut butter, 1/2 medium banana (sliced), and 1 tsp optional chia seeds.

Instructions

Step 1: Preparation

Preheat the oven to 350°F (175°C). Lightly grease a small ovenproof dish or two individual ramekins.

Step 2: Blend the Batter

In a blender, combine the eggs, almond milk, oats, protein powder, mashed banana, baking powder, cinnamon, and salt. Blend until the mixture is completely smooth.

Step 3: Bake the Base

Pour the batter into the prepared baking dish. Bake for 18–20 minutes, or until the center is set and the top is lightly golden. Let it cool for 5 minutes.

Step 4: Prepare the Frosting

While the pancake base is baking, mix the Greek yogurt, honey, and vanilla extract in a small bowl until smooth.

Step 5: Assemble

Spread the Greek yogurt frosting evenly over the cooled pancake base.

Step 6: Add Toppings

Warm the peanut butter slightly in the microwave for 10–15 seconds, then drizzle it over the yogurt layer. Top with the sliced banana and sprinkle with chia seeds if desired. Serve immediately.

Zusatztipps für die Zubereitung

To ensure the best texture, blend the oats until they reach a flour-like consistency before adding the liquid ingredients. If you prefer a warmer topping, you can add the sliced bananas before drizzling the peanut butter so they soften slightly against the baked base.

Varianten und Anpassungen

You can swap almond milk for dairy or oat milk if preferred. For a nut-free version, replace the peanut butter with sunflower seed butter. For a sweeter variation, try using a flavored Greek yogurt. To ensure the recipe is gluten-free, always use certified gluten-free oats.

Serviervorschläge

Serve this breakfast pizza bowl while it is still warm to enjoy the contrast between the baked base and the cool yogurt frosting. For extra crunch, you can add a topping of chopped nuts or a sprinkle of your favorite granola. This dish contains approximately 340 calories and 11g of fat per serving.

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Whether you're looking for a post-workout meal or a healthy weekend treat, this High-Protein Breakfast Pizza Bowl is sure to become a staple. It combines the best of nutrition and flavor in one easy-to-make dish. Enjoy your wholesome and delicious start to the day!

Recipe FAQ

→ Can I make this breakfast bowl ahead of time?

Yes, you can bake the protein pancake base up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat gently before adding the toppings. The yogurt frosting and fresh toppings are best added just before serving for optimal texture and flavor.

→ What protein powder works best for this breakfast bowl?

Vanilla whey or casein protein powder blends smoothly and provides a fluffy texture. Plant-based options like pea or rice protein work well too, though they may yield a slightly denser base. Avoid unflavored powders if you prefer a sweeter result, or add an extra teaspoon of honey or maple syrup to compensate.

→ Can I make this without a blender?

Absolutely. You can whisk the ingredients by hand in a large bowl, though the texture may be slightly grainier from the oats. For the smoothest result without a blender, use quick oats instead of rolled oats, or let the mixture sit for 5-10 minutes before baking to soften the oats.

→ Is this breakfast bowl gluten-free?

This breakfast bowl can be gluten-free if you use certified gluten-free oats. Regular oats are often processed in facilities that handle wheat, so look for oats specifically labeled gluten-free to ensure they're safe for those with celiac disease or gluten sensitivity.

→ What other toppings can I add?

Get creative with your toppings. Try fresh berries, granola for crunch, chopped nuts like almonds or walnuts, shredded coconut, dark chocolate chips, or a drizzle of almond butter instead of peanut butter. You can also add a sprinkle of cinnamon or cocoa powder over the yogurt layer for extra flavor depth.

→ Can I freeze the baked pancake base?

Yes, the baked base freezes beautifully for up to 3 months. Wrap individual portions tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator, then reheat in the microwave for 1-2 minutes before adding your fresh toppings.