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Banana-Peanut Butter Oatmeal
Breakfast

Banana-Peanut Butter Oatmeal

4.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine banana and milk in a small blender; blend until smooth.
  2. 2 Put oatmeal in a microwave-safe bowl. Add banana mixture and stir to combine. Microwave uncovered on high for 30 seconds. Stir oatmeal and microwave for 30 seconds more.
  3. 3 Stir in peanut butter and protein powder.

By Elaine Cheung

Protein Smoothie Bowl with Berries, Chocolate Chips, and Granola
Breakfast

Protein Smoothie Bowl with Berries, Chocolate Chips, and Granola

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine strawberries, milk, 1/3 cup granola, blueberries, protein powder, and vanilla in a blender; blend until smooth.
  2. 2 Layer 1/2 of the chocolate chips on the bottom of a bowl. Pour smoothie over top, then sprinkle with remaining chocolate chips and remaining granola.

By Gigi Ryan

Easy Peanut Butter Protein Cookies
Breakfast

Easy Peanut Butter Protein Cookies

5.0

Prep
10 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mash bananas in a bowl and add applesauce, peanut butter, and vanilla extract. Mash together until well mixed. Add oats, walnuts, and protein powder. Mix until cookie dough comes together. Let sit for 8 to 10 minutes.
  3. 3 Use a tablespoon to scoop dough into 15 medium balls and place 2 inches apart on ungreased baking sheets.
  4. 4 Bake in the preheated oven until edges are golden, 20 to 30 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

By Rachel C

Banana Chocolate Chip Oatmeal Protein Pancakes
Breakfast

Banana Chocolate Chip Oatmeal Protein Pancakes

4.0

Prep
20 min
Cook
6 min
Total
26 min

Instructions

  1. 1 Mix oats, flour, protein powder, and cinnamon together in a bowl.
  2. 2 Place bananas, milk, eggs, brown sugar, and vanilla extract in a blender; blend until smooth. Slowly add oats mixture to banana mixture while blender is running until batter is smooth.
  3. 3 Heat a skillet or griddle over medium-low heat; add butter. Pour batter over hot butter, about 1/4 cup per pancake; dot with chocolate chips. Cook until pancakes begin to bubble and edges are dry, 3 to 5 minutes. Flip and cook until other side is done, 3 to 5 minutes more.

By Dan Wentzel

Gluten-Free Coconut Protein Pancakes
Breakfast American

Gluten-Free Coconut Protein Pancakes

5.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine coconut flour and protein powder in a bowl. Whisk in eggs. Add milk, 1/4 cup at a time, mixing thoroughly until incorporated; batter should not be too thick or too runny. Sprinkle coconut flakes and chocolate chips into batter; mix well.
  2. 2 Grease a large skillet with olive oil spray and place over medium-high heat.
  3. 3 Cut banana into 24 slices. Place all slices into the skillet and fry until golden brown, about 3 minutes. Flip banana slices, add a drop of honey onto each one, and cook until caramelized, about 3 more minutes. Transfer banana slices to a plate.
  4. 4 Using 1/2 of the pancake batter, spoon four equal circles into the skillet. Press 3 banana slices into each circle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Remove to a plate and repeat to make remaining pancakes.

By Ingrid Sia

Power-Up Protein Pancakes
Breakfast

Power-Up Protein Pancakes

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine oats, almond flour, coconut flour, protein powder, chia seeds, flax seed meal, baking powder, salt, and cinnamon in a medium bowl.
  2. 2 Combine water, milk, eggs, 1 tablespoon coconut oil, and vanilla in a small bowl. Mix into dry ingredients.
  3. 3 Heat 1 teaspoon coconut oil in a nonstick pan over medium heat. Pour 1/3 cup batter into the pan. Spread out with the back of a spoon if needed. Add some of the blueberries. Cook for about 2 minutes. Flip with spatula. Cook for additional 2 minutes. Remove to a plate and continue with remaining batter, adding more oil if needed.

By Michelle Enos

Cottage Cheese Banana Pancakes
Breakfast American

Cottage Cheese Banana Pancakes

4.9

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather all ingredients. Preheat a griddle or large skillet over medium heat.
  2. 2 Combine oats, protein powder, brown sugar, cinnamon, and baking powder in a blender; blend until fine then transfer to a large bowl.
  3. 3 Combine banana, cottage cheese, eggs, and vanilla extract in a blender; blend until smooth.
  4. 4 Add banana mixture to oat mixture; stir into a thick batter. Stir water into batter to thin as desired.
  5. 5 Ladle ¼ to ½ cup batter per pancake onto the preheated griddle or skillet.
  6. 6 Cook until browned on bottoms, 3 to 5 minutes; flip and cook until browned on other sides and centers are set, 3 to 5 minutes more.

By sarahcuse

Keto Chicken Fritters
Dinner

Keto Chicken Fritters

4.6

Prep
15 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Combine chicken pieces, salt, paprika, pepper, and garlic powder in the bowl of a food processor; pulse until meat is coarsely chopped into 1/4- to 1/2-inch pieces. Do not overprocess.
  2. 2 Transfer chicken mixture to a bowl. Add mozzarella cheese, mayonnaise, egg, and green onions; mix to combine. Sprinkle protein powder on top and mix together until evenly combined. Set aside for flavors to blend, 20 to 30 minutes; the mixture will be wet.
  3. 3 Preheat 1 tablespoon olive oil in a skillet over medium-high heat. Use a 1/4-cup measuring cup to scoop 4 slightly heaping portions into the skillet. Press down on each fritter slightly to form a small patty. Cook until no longer pink in the center and fritters are golden brown, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  4. 4 Remove fritters and drain on a paper towel-lined plate; keep warm. Repeat with remaining 1 tablespoon olive oil and chicken mixture. Serve immediately.

By France Cevallos

Chocolate Protein Balls
Snack American

Chocolate Protein Balls

4.8

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Combine oats, peanut butter, honey, chocolate, flax seeds, chia seeds, and protein powder in a bowl until evenly mixed. Cover the bowl with plastic wrap; refrigerate at least 30 minutes.
  2. 2 Scoop chilled mixture into balls. Keep cold until serving.
  3. 3 Enjoy!

By Sarah Gadacz

High-Protein Energy Bites
Appetizer American

High-Protein Energy Bites

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Mix oats, peanut butter, honey, dark chocolate chips, flax seeds, protein powder, coconut, chia seeds, and coconut extract together in a large bowl; fold in coffee beans. Form mixture into 1-inch balls.
  2. 2 Place cocoa powder in a small bowl. Roll each ball in the cocoa powder until coated.

By Bonnie O'Shea

Perfect No-Bake Granola Bars
Appetizer

Perfect No-Bake Granola Bars

Prep
25 min
Cook
Total
85 min

Instructions

  1. 1 Cover a large cookie sheet with parchment paper.
  2. 2 Pulse oats in a food processor just until slightly ground. Transfer to a large bowl. Repeat with flax seeds, then almonds, and finally pumpkin seeds, pulsing just one ingredient at a time.
  3. 3 Add puffed rice, milk powder, cranberries, protein powder, sesame seeds, chia seeds, and shredded coconut to the bowl; mix to combine.
  4. 4 Mix almond butter, peanut butter, honey, coconut milk, vegetable oil, and vanilla together in a quart-sized bowl until well combined. Pour wet mixture into the dry mixture and stir until well blended. Spread thinly onto the prepared cookie sheet.
  5. 5 Place in the freezer until solid, about 1 hour.
  6. 6 Remove from the freezer, dust with oat bran, and cut into 24 bars. Store in a zip-top bag in the refrigerator.

By Sharon Angel