Yield: 1 loaf (8–10 slices)
Prep time: 15 minutes
Bake time: 45–55 minutes

⭐ Nutrition Highlights (approx. per slice)

  • High protein (thanks to Greek yogurt + protein powder)
  • Naturally sweetened option
  • Freezer-friendly & meal-prep friendly

🧾 Ingredients

Dry Ingredients

  • 1 ½ cups oat flour
    (or blend rolled oats into flour)
  • ½ cup vanilla or unflavored protein powder
    (whey, casein, or plant-based — whey gives fluffiest texture)
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon (optional but recommended)

Wet Ingredients

  • 2 large eggs
  • ¾ cup plain Greek yogurt (0–5% fat)
  • ⅓ cup honey or maple syrup
  • ¼ cup milk (any kind)
  • ¼ cup melted coconut oil or olive oil
  • 1 tsp vanilla extract

Add-Ins

  • 1 cup fresh or frozen blueberries
  • 1 tsp flour or oat flour (to toss blueberries)

👩‍🍳 Instructions

  1. Preheat oven to 350°F (175°C).
    Grease or line a 9×5-inch loaf pan with parchment paper.
  2. Mix dry ingredients
    In a large bowl, whisk together oat flour, protein powder, baking powder, baking soda, salt, and cinnamon.
  3. Mix wet ingredients
    In a separate bowl, whisk eggs, Greek yogurt, honey/maple syrup, milk, oil, and vanilla until smooth.
  4. Combine
    Add wet ingredients to dry ingredients. Gently mix until just combined.
    Do not overmix—protein powder can make bread dense if overworked.
  5. Prepare blueberries
    Toss blueberries with 1 tsp flour (prevents sinking).
    Fold gently into the batter.
  6. Bake
    Pour batter into loaf pan and smooth the top.
    Bake for 45–55 minutes, covering loosely with foil at 35 minutes if the top browns too quickly.
  7. Cool
    Let cool in the pan for 15 minutes, then transfer to a wire rack.
    Slice once fully cooled for best texture.

🔄 Variations & Tips

🥜 Extra Protein Boost

  • Add 2–3 tbsp peanut butter or almond butter
  • Or sprinkle chopped nuts on top before baking

🍋 Lemon Blueberry Version

  • Add 1 tbsp lemon zest
  • Replace vanilla with lemon extract

🍌 Blueberry Banana Bread

  • Replace honey with 1 ripe mashed banana
  • Reduce milk by 2 tbsp

🧁 Muffins Instead

  • Divide into muffin tin
  • Bake 18–22 minutes

❄️ Storage

  • Room temp: 2 days (wrapped)
  • Fridge: up to 5 days
  • Freezer: up to 2 months (slice before freezing)

If you want, I can:

  • Adjust this for low-calorie, gluten-free, or no protein powder
  • Calculate exact macros
  • Convert it to an air fryer or mini loaf version 💙