Makes: 1 loaf (8–10 slices)
Protein: ~12–15g per slice
Ingredients
Loaf Batter
1 cup oat flour (or blended rolled oats)
½ cup vanilla or plain protein powder (whey or plant-based)
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp cinnamon (optional but 🔥)
2 large eggs
½ cup non-fat Greek yogurt
⅓ cup honey or maple syrup
2 tbsp melted coconut oil or butter
1 tsp vanilla extract
1 cup fresh or frozen blueberries (toss with 1 tsp flour)
Cream Cheese Swirl
½ cup light cream cheese, softened
¼ cup Greek yogurt
1–2 tbsp honey or maple syrup
1 tsp vanilla extract
Instructions
Preheat oven to 175°C / 350°F
Line or grease a loaf pan.
Mix dry ingredients
In a bowl: oat flour, protein powder, baking powder, baking soda, salt, cinnamon.
Mix wet ingredients
In another bowl: eggs, Greek yogurt, honey, melted oil, vanilla.
Combine
Fold wet into dry until just mixed.
Gently fold in blueberries.
Make cream cheese swirl
Whisk all swirl ingredients until smooth.
Assemble
Pour ⅔ of batter into pan
Spoon cream cheese mixture on top
Add remaining batter
Swirl gently with a knife
Bake
Bake 45–55 minutes, tent with foil after 35 min if browning.
Toothpick should come out mostly clean.
Cool completely
This helps it set and stay moist.
Macro-Friendly Tweaks
Lower-carb: Use almond flour + whey isolate
Extra protein: Add 2–3 tbsp powdered peanut butter
Sweeter: Dust with powdered erythritol after cooling
Meal prep: Slices freeze beautifully ❄️
