These baked breakfast squares are high in protein, made with oats and banana, and are great for meal prep. Based on popular Weight Watchers-style oatmeal banana squares, adding protein powder and Greek yogurt boosts the protein while keeping points reasonable.
Servings
12 squares
Estimated Weight Watchers Points
About 2–3 Points per square (varies by your WW plan and protein powder brand).
Ingredients
Wet Ingredients
2 large ripe bananas, mashed
2 large eggs
¾ cup nonfat plain Greek yogurt
½ cup unsweetened almond milk
1 tsp vanilla extract
Dry Ingredients
2 cups old-fashioned rolled oats
1 scoop (30 g) vanilla whey protein powder
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
¼ tsp salt
2 tbsp zero-calorie sweetener (optional)
Instructions
- Prepare
Preheat oven to 350°F (175°C).
Lightly spray an 8×8-inch baking dish with cooking spray. - Mix Wet Ingredients
In a large bowl, mash bananas until smooth.
Whisk in eggs, Greek yogurt, almond milk, and vanilla. - Mix Dry Ingredients
In a separate bowl, combine oats, protein powder, baking powder, baking soda, cinnamon, salt, and sweetener. - Combine
Stir dry ingredients into wet ingredients until fully incorporated.
Let batter rest for 5 minutes so the oats absorb some liquid. - Bake
Pour into the prepared pan.
Smooth the top with a spatula.
Bake for 30–35 minutes, or until the center is set and a toothpick comes out mostly clean. - Cool
Cool in the pan for 15 minutes.
Cut into 12 squares.
Nutrition (Approximate Per Square)
Calories: 105–120
Protein: 8–10 g
Carbohydrates: 14–16 g
Fat: 2–3 g
Fiber: 2–3 g
Values vary by protein powder brand.
Optional Add-Ins
Choose one:
½ cup blueberries
½ cup diced strawberries
2 tbsp sugar-free chocolate chips
1 tbsp chia seeds
These may slightly increase WW Points.
Storage
Refrigerator: up to 5 days.
Freezer: up to 3 months.
Reheat in the microwave for 20–30 seconds before serving.
Higher-Protein Version (Still WW-Friendly)
Increase protein to about 12–14 g per square by:
Using 2 scoops protein powder instead of 1.
Replacing the 2 whole eggs with 1 whole egg + ½ cup egg whites.
