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30 Minutes or Less

Meal Prep Protein Pancake Bars

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overhead image of protein pancake bars in a sheet pan.

As a new mom of two kids my motto is work smarter, not harder. And to me, working smarter means prepping a big batch of easy grab-and-go meals at the start of my week to help the rest of my week run smoothly. A few meal prep recipes I’ve been loving lately are my high-protein overnight oats (great for breakfast, but also snack!), high-protein breakfast biscuits (with ham & cheese – yum!), and now these protein pancake bars. And you know who else has been absolutely loving these pancake bars? My toddler! He gobbles these up for breakfast every single morning. And trust me, if my toddler loves these bars, you will too! Give ’em a try this weekend, and thank me later when you have a weeks worth of breakfast prepped and ready for whatever life throws at you. 🙂

Why You’ll Love These Meal Prep Protein Pancake Bars

  • Over 25 grams of protein and just 300 calories per serving
  • Great for meal prep and busy mornings
  • Naturally gluten-free and easily made dairy-free
  • Low sugar and lightly sweetened
  • Made entirely in the blender
  • Easy to customize with your favorite mix-ins

These bars taste like fluffy pancakes but are sturdy enough to grab, pack, and reheat throughout the week!

protein pancake bars in a storage container.

Frequently Asked Questions

How much protein does each pancake bar have?

Each bar contains 12+ grams of protein, depending on the protein powder and yogurt you use.

Can I freeze these pancake bars?

Yes! These protein pancake bars freeze very well. Let them cool completely, then store in a freezer-safe container for up to 2 months. Reheat in the microwave or let thaw overnight in the fridge.

What kind of protein powder did you use?

I used Aloha plant-based vanilla protein powder (this link gets you 20% off aloha!), but I’ve also made these with Vital Farms unflavored collagen powder and they’re just as delicious. Any vanilla or unflavored protein powder will work.

Recipe Variations and Substitutions

  • Dairy-free: Use dairy-free yogurt and plant-based protein powder
  • Egg-free: Use liquid egg substitute, I recommend the Bob’s Red Mill Egg Replacer
  • Lower fat: Swap coconut oil for melted butter or avocado oil
  • Add-ins: Blueberries, chocolate chips, sliced bananas, or chopped nuts
  • Extra flavor: Add cinnamon or a pinch of salt
overhead image of protein pancake bars in a sheet pan.
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Meal Prep Protein Pancake Bars

These protein pancake bars are a healthy, high-protein breakfast with over 25 grams of protein and just 300 calories per serving! Made in the blender with simple ingredients, they’re gluten-free, low sugar, and perfect for meal prep. If you love pancakes but need a quick grab-and-go option, these protein pancake bars are ideal for busy mornings all week long!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 servings

Equipment

  • 1 blender
  • 1 9×13-inch sheet pan

Ingredients

  • 2 cups rolled oats
  • 2 1/2 teaspoons baking powder
  • 1/2 cup protein powder
  • 6 large eggs
  • 1/2 cup Greek yogurt or cottage cheese
  • 3 tablespoons melted coconut oil or butter
  • 1-2 tablespoons maple syrup to taste
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350° Fahrenheit and lightly grease a 9×13-inch sheet pan.
  • Add all ingredients to the blender, except for any mix-ins, and blend util smooth.
  • Pour the pancake batter into a grease 9×13-inch sheet pan, then top with any mix-ins you’d like. Bake for 20-25 minutes, or until the pancake bars have puffed up and are lightly golden brown around the edges.
  • Remove the pancake bars from the oven, then lett hem cool before slicing into 12 bars and either enjoying right away or storing in an airtight container in the fridge for up to 5 days.

Nutrition

Serving: 1serving | Calories: 300kcal | Carbohydrates: 23g | Protein: 25g | Fat: 15g | Fiber: 3g | Sugar: 4g
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30 Minutes or Less

Cottage Cheese Smoothie (35g protein!)

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cottage cheese smoothie with a strawberry on the side.

It’s true! You really can add cottage cheese to almost everything. My personal favorite way to use cottage cheese is in a recipe where you won’t even taste it. Because if I’m being completely honest, I actually don’t like cottage cheese. Which is why in any recipe I use cottage cheese, like this cottage cheese cookie dough or this cottage cheese pizza crust, I can guarantee you won’t taste the cottage cheese at all! It simply adds hidden protein and nutrients, and in this smoothie specifically – makes it ultra thick, creamy, and ultimately SO delicious.

Why You’ll Love This Cottage Cheese Smoothie

  • Over 35 grams of protein in one smoothie!
  • Perfect for a healthy breakfast, post-workout meal, or filling snack.
  • Thick, creamy, and delicious – no grainy texture.
  • You can’t taste the cottage cheese at all!
  • Naturally sweetened with fruit.
  • Quick and easy to make in under 5 minutes.

This smoothie is ideal if you’re trying to increase protein intake without relying solely on Greek yogurt or protein shakes.

overhead image of cottage cheese smoothie with a straw and strawberry.

Frequently Asked Questions

Can you taste the cottage cheese?

Nope! Once blended, cottage cheese becomes ultra-smooth and creamy. It has a very mild flavor, so the banana, berries, and protein powder completely mask it. Even cottage-cheese skeptics will love this smoothie!

What kind of protein powder did you use?

I used a vanilla protein powder (this link gets you 20% off the protein powder I use and love!), but any vanilla or unsweetened protein powder works well. Even collagen powder would taste great and blend seamlessly into this smoothie.

How much protein does this smoothie have?

This smoothie contains over 35 grams of protein, depending on the brand of cottage cheese, milk, and protein powder you use. Even without protein powder, it’s still packed with protein thanks to the cottage cheese.

Recipe Variations and Substitutions

  • No protein powder: Skip it – the smoothie is still high in protein!
  • Different fruit: Swap strawberries for blueberries, raspberries, or mango.
  • Extra thickness: Add ice or more frozen fruit.
  • More nutrients: Blend in spinach or chia seeds for a nutrient boost!
cottage cheese smoothie with a strawberry on the side.
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Cottage Cheese Smoothie (35g protein!)

This cottage cheese smoothie is thick, creamy, and packed with over 35 grams of protein, making it a perfect healthy breakfast or high-protein snack! You can’t taste the cottage cheese at all – it blends smoothly with frozen fruit for a delicious, naturally sweet flavor. Made with simple ingredients, this protein smoothie is quick, filling, and ideal for busy mornings or post-workout fuel!
Print Pin Rate
Servings: 1 serving

Equipment

  • 1 blender

Ingredients

  • 1/2 cup cottage cheese
  • 1/2 frozen banana
  • 4-5 frozen strawberries or 1/2 cup frozen berries
  • 3/4 cup milk
  • 1 scoop (or 1 serving) protein powder optional for extra protein!

Instructions

  • Add all ingredients to a blender and blend until smooth, then pour into a glass and enjoy!

Nutrition

Serving: 1smoothie | Calories: 350kcal | Carbohydrates: 35g | Protein: 37g | Fat: 9g | Fiber: 4g | Sugar: 20g
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Dairy-Free

5-Ingredient Chocolate Chip Date Cake

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a slice of chocolate chip date cake with a bite taken out.

Why You’ll Love This Chocolate Chip Date Cake

  • Naturally Sweetened: Sweetened entirely with Medjool dates – no added sugar needed.
  • Gluten-Free & Dairy-Free: Made with oat flour and non-dairy milk, suitable for various dietary needs.
  • Simple Ingredients: Only 5 wholesome ingredients required for this chocolate chip date cake!
  • Easy Preparation: Comes together quickly with minimal effort.
  • Versatile: Perfect for dessert, a snack, or even breakfast!
overhead image of chocolate chip date cake cut into squares

Frequently Asked Questions

What can I use instead of oat flour?
You can substitute oat flour with almond flour or a gluten-free all-purpose flour blend. Note that the texture may vary slightly.

How do I store this date cake?
Store the cooled cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

What kind of dates should I use?
Medjool dates are recommended for their natural sweetness and soft texture. If using other types, ensure they are soft or soak them longer to achieve a smooth blend.

Can I add baking powder for a fluffier cake?
Yes, adding ½ teaspoon of baking powder can provide a lighter texture if desired.

chocolate chip date cake with a bite taken out.

Sam’s Recipe Tips

  • Use Fresh Dates: Ensure your dates are soft and fresh for the best texture and sweetness.
  • Customize Mix-Ins: Feel free to add nuts, dried fruits, or spices like cinnamon for added flavor.
  • Serving Suggestions: Delicious on its own or topped with a dollop of non-dairy yogurt or a drizzle of nut butter!
a slice of chocolate chip date cake with a bite taken out.
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5 Ingredient Chocolate Chip Date Cake

This delicious chocolate chip date cake is naturally sweetened with Medjool dates and made with just 5 simple, wholesome ingredients. It's a gluten-free, dairy-free, and vegan treat that’s perfect for satisfying your sweet tooth without any added sugar. Enjoy a moist, chocolatey slice of this healthy date cake for dessert, breakfast, or as a snack!
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 8 servings

Equipment

  • 1 small saucepan
  • 1 large bowl
  • 1 food processor or high speed blender
  • 1 9×4-inch loaf pan

Ingredients

  • 1 cup Medjool dates
  • 3/4 cup non-dairy milk I used almond milk
  • 1/4 cup melted coconut oil
  • 1 cup oat flour
  • 1/2 cup chocolate chips

Instructions

  • Place the Medjool dates in a heat-proof bowl.
  • Heat the milk in a small saucepan over medium heat until it starts to bubble, then immediately remove from the heat and pour it over the Medjool dates. Leave the dates to soak in the milk for at least 30 minutes and up to 1 hour.
  • Preheat oven to 350° Fahrenheit and line a 9×4-inch loaf pan with parchment paper.
  • Transfer the dates and milk to a blender or food processor and blend until completely smooth
  • Pour the date mixture into a mixing bowl, then add in the melted coconut oil and oat flour. Mix until everything is completely combined, then fold in the chocolate chips.
  • Transfer the batter to your prepared loaf pan and bake the cake for 20-25 minutes, or until a toothpick inserted down the center of the cake comes out mostly clean. Remove the cake from the oven and let it cool completely before slicing and serving.

Nutrition

Serving: 1serving | Calories: 200kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Sugar: 14g
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Breakfast

5 Healthy and DELICIOUS Smoothie Recipes

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all 5 smoothies in cups with ice, blueberries, and almond milk on the side

Here are the 5 smoothie recipes I make every week! They’re SUPER healthy, incredibly delicious, and come together in only a few minutes. These healthy smoothies are the perfect quick, easy, and portable breakfast or snack!

all 5 smoothies lined up in glasses with toppings on each

How to Make a (Delicious) Smoothie

  • Pick your frozen fruits. Every smoothie recipe starts with a curated selection of frozen fruit. The frozen fruit is what you’ll taste the most of in your smoothie, so make sure it’s a combination you’ll love!
  • Add in some healthy fats. Now that you have your fruit, it’s time to round the nutrition out with a bit of healthy fats. Healthy fats will slow the digestion of the naturally occurring sugar in fruit, which will stabilize your blood sugar and provide you with a long-term source of energy to get you through the morning! My favorite healthy fats for smoothies are unsweetened almond butter, avocado, or hemp seeds.
  • Consider adding fresh or frozen vegetables. Depending on which vegetable you choose to add to your smoothie, you most likely won’t be able to taste it at all! Spinach is always a great addition, yielding very little flavor yet TONS of nutrients. Or, steamed then frozen cauliflower is a perfect way to not only add nutrients to a smoothie, but helps to thicken it up as well.
  • Give it a boost with protein and/or powdered superfoods. I prefer unsweetened, unflavored, and plant-based protein in my smoothie recipes. However, feel free to use whichever protein powder is your favorite! Though in my chocolate peanut butter protein smoothie recipe, I highly recommend the Aloha Chocolate Protein Powder – it’s so darn good.
  • Select a liquid to blend. Any liquid will work! Water or milk will yield the least flavor, allowing the fruit to shine. Or, you can use juice for an even sweeter and fruitier smoothie if you’d like.
all 5 smoothies in cups with ice, blueberries, and almond milk on the side

Blenders 101

I’ve owned many blenders in my day, though these two have stood out the most:

  • Vitamix: I know …she’s expensive, but boy is she incredible! I purchase a refurbished Vitamix a few years ago after saving up for one. And let me tell ya, it was worth EVERY penny. There’s nothing the Vitamix can’t blend, it’s truly the most powerful blender on the market. So if you’re looking to splurge, the Vitamix is definitely the blender for you!
  • Nutribullet: The nutribullet is great for everyday use! It takes up very little counter space, and is super easy to clean. I had my first nutribullet for almost 10 years before it eventually died on me. And that was after daily use in a four-person household! Also, the larger cup is enough to blend up to two serving sizes. I really can’t recommend the nutribullet enough, it’s fairly priced and comes with a one year warranty.

Turn Any Smoothie Into a Smoothie Bowl

Turn any of the below smoothie recipes into a smoothie bowl! It’s seriously so easy, all you’ll need to do is start with half the amount of liquid listed in the recipe. Then, continue to add more liquid as needed or until it’s perfectly thick and smooth. Once smooth, transfer your smoothie to a bowl and top with some fresh fruit, a handful of granola, and maybe even a scoop of almond or peanut butter!

Can I Add Protein Powder To These Smoothie Recipes?

Yes! Feel free to add a scoop of your favorite vanilla or unflavored protein powder to any of these smoothie recipes. I almost always throw in a scoop of either Aloha vanilla protein powder and/or Further Foods unflavored collagen to boost the protein and overall nutrients in my smoothies!

close-up overhead image of all 5 smoothie recipes
5 from 2 votes

5 Healthy and DELICIOUS Smoothie Recipes

Here are the 5 smoothie recipes I make constantly! They’re SUPER healthy, incredibly delicious, and come together in only a few minutes. These healthy smoothies are the perfect quick, easy, and portable breakfast or snack!
Print Pin Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 serving

Equipment

  • blender

Ingredients

Chocolate Peanut Butter Protein Smoothie

  • 1 1/2 frozen bananas
  • 1 scoop chocolate protein powder or 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon peanut butter
  • 1 cup almond milk, or regular milk

Strawberry Banana Smoothie

  • 1 frozen banana
  • 1/2 cup frozen strawberries
  • 1 tablespoon almond or peanut butter, optional
  • 1 cup milk, I used almond milk

Glowing Green Smoothie

  • 1 cup frozen mango
  • 1/2 cup frozen peaches
  • 1 cup fresh spinach
  • 1/2 avocado
  • 1 cup water or milk

Tropical Smoothie

  • 1 cup frozen mango
  • 1/2 cup frozen pineapple
  • 1/2 cup plain yogurt, unsweetened
  • 1 cup coconut milk

Very Berry Smoothie

  • 1/2 cup frozen cherries
  • 1 cup frozen mixed berries
  • 1/2 cup plain yogurt, unsweetened
  • 1 cup water or milk

Instructions

  • Add all ingredients to a blender and blend until smooth.
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30 Minutes or Less

Healthy Gingerbread Muffins (made in the blender!)

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gingerbread muffin with a bite taken out.

Fluffy and perfectly spicy healthy gingerbread muffins! The perfect festive snack, that comes together in the blender. Oats, molasses, and ground ginger make these gingerbread muffins healthy AND delicious!

glunte-free gingerbread muffins piled on top of a marble board.

What You’ll Need to Make Gluten-Free Gingerbread Muffins

Old Fashioned Rolled Oats – It’s super important you use old fashioned/rolled oats in this recipe. Avoid instant, steel-cut, or Irish oats. The first step involves grinding these oats into a flour in your blender. When doing this, try to grind them as fine as possible. Finely ground oats will result in fluffier muffins!

Apple Sauce – I used apple sauce in these gingerbread muffins, because it yields little to no flavor. However, if you don’t have apple sauce, feel free to substitute it with 1/2 cup mashed banana. Mashed banana will give these muffins a slight banana flavor, which if you like banana, I’m sure you won’t mind.

Molasses – Any and all gingerbread recipes contain molasses, which is how they get their signature dark-brown color. Don’t skip the molasses, it’s super important for both the flavor and structure of these muffins.

Ground Ginger – Wouldn’t be gingerbread muffins without some ginger! This recipe packs in tons of that spicy ginger flavor, which I personally LOVE. However, if you want a more subtle ginger flavor, go ahead and use just 1/2 teaspoon ground ginger instead.

three gluten-free gingerbread muffins stacked on top of each other.

Tips and Tricks

  • Use a large cookie scoop or 1/4-cup measuring cup to fill your muffin tin. This’ll ensure even-sized muffins, with that beautiful dome on top!
  • For extra sweetness, top your muffins with a simple 2-ingredient powdered sugar glaze. To make it, whisk together 1/2 cup powdered sugar with 2-3 tablespoons milk. Once smooth, use a spoon to drizzle glaze over cooled gluten-free gingerbread muffins.
  • Store these muffins in an airtight container at room temperature for up to 3 days. Or, to make them last longer, pop them in the freezer for up to 3 months!

Adjust This Recipe to Your Dietary Needs

Make it Vegan: While I haven’t tested it myself, you can try replacing the eggs with either two flax eggs or by using your favorite vegan egg replacer. I’ve used this Bob’s Red Mill Egg Replacer in a number of other recipes and have always loved it!

gingerbread muffin with a bite taken out.
4.04 from 33 votes

Gluten-Free Gingerbread Muffins

Fluffy and perfectly spicy gluten-free gingerbread muffins! The perfect festive snack, that comes together in the blender. Oats, molasses, and ground ginger make these gluten-free gingerbread muffins healthy AND delicious!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 10 muffins

Ingredients

  • 2 cups old fashioned rolled oats
  • 1/2 cup apple sauce, unsweetened
  • 1/2 cup maple syrup
  • 1/4 cup molasses
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt

Instructions

  • Preheat oven to 350° Fahrenheit and line a muffin tin with muffin liners.
  • Add oats to a blender and blend until it’s ground into a flour.
  • Add in remaining ingredients, then blend until a smooth batter forms.
  • Transfer ½ cup batter into each muffin mold, then bake for 20-25 minutes or until a toothpick inserted down the center of one muffin comes out clean. Remove from oven and transfer muffins to a wire cooling rack, let cool before eating.

Nutrition

Calories: 300kcal
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