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Blueberry Breakfast Bread
Discussion in 'Nutrition and Supplements' started by Zillagreybeard, Jun 30, 2021.You must be logged in to reply to this topic.
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Blueberry Breakfast Bread
RECIPE: Blueberry Protein Breakfast Bread, by @chrisshugart – Think of this as grab-and-go oatmeal with a protein kicker.
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👨🍳Ingredients:
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1 cup rolled oats
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1/2 cup pure pumpkin (canned, not pie filling)
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1 cup (3 scoops) vanilla Metabolic Drive® Protein (https://biotest.t-nation.com/products/metabolic-drive-low-carb?utm_source=instagram&utm_medium=shop_button&utm_campaign=story)
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1 cup liquid egg whites
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1 banana
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1/2 cup blueberries, fresh or frozen
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1/2 teaspoon cinnamon
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1/2 cup Splenda or equivalent low-calorie sweetener of choice
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Pinch of salt
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👨🍳Directions:
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1. Preheat oven to 350 degrees Fahrenheit (175 Celsius).
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2. In a bowl, mix all of the dry ingredients together: oats, Metabolic Drive® Protein, cinnamon, sweetener, and salt.
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3. Stir in all the wet ingredients except the blueberries: pumpkin, egg whites, and banana.
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4. Using an immersion blender, whiz everything together until a batter forms. A powerful pitcher-style blender will work too.
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5. Stir in the blueberries.
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6. Lightly spray a foil, glass, or silicone loaf pan with coconut oil or whatever you have handy. Add batter.
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7. Bake for 55 to 60 minutes. Poke a toothpick into the top. If it comes out clean, it’s probably ready to go.
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Options: Add a handful of raw walnuts or seeds. Use raspberries instead of blueberries.
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Macros: Cut into 6 slices and here’s about what you’ll get per piece:
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Calories: 168
Protein: 18g
Carbs: 21g
Fat: 1.5g
Fiber: 4g
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