Breakfast Bread for Lifters

---

INGREDIENTS:

• 1/2 Cup rolled oats (old fashioned)

• 1/2 Cup oat flour

• 1/2 Cup pure pumpkin (canned, not pumpkin pie filling)

• 1 Cup (about 3 scoops) vanilla protein powder

• 1 Cup liquid egg whites

• 1 Banana (sliced)

• 1/2 Cup blueberries, fresh or frozen

• Cinnamon

• 1/3 Cup Splenda or equivalent low-calorie sweetener (if desired)
  

DIRECTIONS:

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

1. In a bowl, mix all of the dry ingredients together: oats, oat flour, protein powder, cinnamon, and sweetener.

2. Stir in all the wet ingredients except the blueberries: pumpkin, egg whites, and banana.

3. Using a stick/immersion blender, whiz everything together until a batter forms. A powerful pitcher-style blender or food processor will work too.

4. Stir in the blueberries.

5. Add batter to a foil, glass, or silicone loaf pan. I use a six-inch foil pan, but you could even use a muffin pan (just reduce the cooking time).

6. Bake for 50 to 60 minutes. Poke a toothpick into the top and if it comes out clean, it’s probably ready to go.

Nutrition

Cut into 6 slices and here’s about what you’ll get per piece:

• Calories: 168

• Protein: 18 grams

• Carbs: 21 grams

---

Courtesy of T-Nation

More recipes here: