This breakfast bowl tastes like a chocolate chip cookie straight from the oven, but it’s packed with protein and keeps calories in check. It’s warm, gooey, and surprisingly light, so you’ll feel satisfied without feeling weighed down. You can bake it fresh in the morning or prep it the night before for a faster start.

The ingredients are simple, budget-friendly, and easy to find. If you want a quick, cozy breakfast that supports your goals, this one’s a winner.

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Why This Recipe Works

Close-up detail and cooking process: A small oven-safe ramekin (12–16 oz) just pulled from the ove

High protein, low effort: Protein powder, Greek yogurt, and egg whites deliver around 30g of protein with minimal prep.
Warm and satisfying: Baking turns the batter into a soft, cookie-like bowl with melty chocolate chips.
Balanced macros: Fiber from oats and a bit of healthy fat keep you full longer.
Flexible flavors: Easy to tweak for gluten-free, dairy-free, or different protein types.

Shopping List

Old-fashioned rolled oats
Vanilla or chocolate whey or plant protein powder
Plain nonfat Greek yogurt
Liquid egg whites (or 1 whole egg)
Unsweetened almond milk (or milk of choice)
Mini dark chocolate chips
Baking powder
Vanilla extract
Pinch of salt
Optional: cinnamon, stevia or maple syrup, banana, peanut butter powder

How to Make It

Final plated overhead shot: Overhead, top-down image of the baked chocolate chip protein breakfast b

Preheat and prep: Heat oven to 350°F (175°C). Lightly grease a small oven-safe bowl or ramekin (12–16 oz) or use a mini baking dish.
Blend the base: In a blender or bowl, combine 1/2 cup rolled oats, 1 scoop (25–30g) protein powder, 1/4 cup egg whites, 1/4 cup nonfat Greek yogurt, 1/4 cup almond milk, 1/2 tsp baking powder, 1/2 tsp vanilla, and a pinch of salt.
Blend or whisk until smooth and thick.
Adjust sweetness: Taste the batter. If needed, add a touch of stevia or 1–2 tsp maple syrup. For a cookie vibe, a pinch of cinnamon works well.
Stir in chips: Fold in 1 tablespoon mini dark chocolate chips, reserving a few for the top.
Pour and top: Pour batter into your dish.
Sprinkle the remaining chips over the surface for that bakery look.
Bake: Bake for 18–22 minutes, until the center is just set and the edges pull slightly from the sides. Do not overbake if you want a gooey middle.
Rest and enjoy: Let it sit 3–5 minutes. Serve warm as is, or add a spoonful of Greek yogurt on top for extra creaminess.

Estimated macros (per bowl): ~370–395 calories, ~30g protein, ~45g carbs, ~9–12g fat.

Macros vary by protein powder and chocolate chips used.

How to Store

Fridge: Cover and refrigerate for up to 3 days. Reheat in the microwave for 30–60 seconds.
Make-ahead: Mix the batter the night before and keep it covered in the fridge. Stir, then bake in the morning.
Freezer: Bake, cool, wrap, and freeze for up to 2 months.
Reheat from frozen in the microwave or toaster oven until warm.

Health Benefits

Muscle-friendly protein: About 30g of protein supports recovery and keeps you full.
Steady energy: Oats provide fiber and slow-release carbs for lasting fuel.
Lower sugar, smart sweets: Mini dark chocolate chips add satisfaction without overloading calories.
Gut support: Greek yogurt offers probiotics and extra protein.

Common Mistakes to Avoid

Overbaking: This dries out the bowl. Pull it when the center is barely set.
Too much liquid: If your batter seems runny, add 1–2 tablespoons more oats or a bit more protein powder.
Using quick oats only: Rolled oats give better structure. If using quick oats, reduce liquid slightly.
Skipping salt: A pinch of salt sharpens flavor and balances sweetness.

Alternatives

Gluten-free: Use certified gluten-free rolled oats.
Dairy-free: Swap Greek yogurt for a thick dairy-free yogurt and use a plant protein powder.
No egg whites: Use 1 whole egg and reduce almond milk by 1–2 tablespoons to keep the batter thick.
No blender: Use oat flour (blended oats) and whisk by hand.
Flavor twists: Add 1 tablespoon peanut butter powder, or fold in 2 tablespoons mashed banana and reduce milk slightly.

Can I make this in the microwave?

Yes.

Microwave in a large, greased mug or bowl for 90–120 seconds, checking at 60 seconds. The texture will be more cake-like and slightly less toasty but still delicious.

What protein powder works best?

Whey blends bake well and stay moist. Plant proteins work too; you may need a splash more milk.

Avoid collagen alone, as it won’t provide structure.

How do I keep it under 400 calories?

Measure ingredients, use nonfat Greek yogurt, stick to 1 tablespoon mini chips, and choose unsweetened almond milk. Avoid heavy add-ons like nut butter unless you adjust elsewhere.

Can I add fruit?

Yes. Fold in 1/4 cup blueberries or diced strawberries.

If using banana, mash 2 tablespoons into the batter and slightly reduce milk to keep it thick.

Why did mine turn rubbery?

It was likely overcooked or had too much liquid. Reduce the cook time by 2–3 minutes next time and keep the batter thick, like pancake batter.

Final Thoughts

This baked chocolate chip protein breakfast bowl delivers comfort and nutrition in one warm scoop. It’s quick to assemble, easy to customize, and keeps you full for hours.

Keep the ingredients on hand, and you’ve got a smarter breakfast that still tastes like a treat.