Save to Pinterest My roommate walked into the kitchen one Saturday morning and asked why I was eating dessert for breakfast. I looked down at my bowl, peanut butter drizzled over yogurt and banana, and realized it did look like a sundae. But with 25 grams of protein and zero guilt, this breakfast pizza bowl had become my weekend ritual. It started as an experiment to use up leftover protein powder, and now I make it every time I want something that feels indulgent but fuels my entire morning.
I first made this for my sister after her morning workout, and she scraped the bowl clean before asking for the recipe. She loved that it didn't taste healthy, even though it packed more protein than her usual protein shake. Now she texts me photos of her versions topped with berries or almond butter. It became our thing, a shared breakfast win that started in my tiny apartment kitchen.
Ingredients
- Oat flour: This creates a tender, slightly sweet base that bakes up fluffy and holds its shape under all the toppings.
- Vanilla protein powder: The backbone of this recipe, adding structure and a protein boost without making the base chalky or dry.
- Baking powder: Just half a teaspoon gives the pancake base a light, airy texture instead of a dense puck.
- Ground cinnamon: Adds warmth and a hint of spice that makes the whole bowl smell like a bakery.
- Salt: A pinch balances the sweetness and brings out the vanilla and cinnamon flavors.
- Eggs: They bind everything together and add extra protein, creating a base that slices cleanly.
- Unsweetened almond milk: Keeps the batter smooth and pourable, you can swap for any milk you have on hand.
- Maple syrup: Optional, but a tablespoon adds a gentle sweetness that complements the peanut butter drizzle.
- Vanilla extract: Enhances the vanilla protein powder and makes the whole bowl taste more homemade.
- Greek yogurt: The creamy frosting layer that cools the warm base and adds tanginess and more protein.
- Peanut butter: Warmed slightly, it drizzles like magic and adds richness and healthy fats.
- Banana: Sliced fresh on top, it adds natural sweetness and a soft, fruity contrast.
- Honey or maple syrup: A final drizzle is optional, but it ties all the flavors together beautifully.
Instructions
- Preheat and Prep:
- Set your oven to 350 degrees and lightly grease a small baking dish or oven safe bowl. This step ensures the pancake base releases easily after baking.
- Mix the Dry Ingredients:
- Whisk together oat flour, protein powder, baking powder, cinnamon, and salt until no lumps remain. This distributes the leavening evenly for a fluffy base.
- Add the Wet Ingredients:
- Pour in eggs, almond milk, maple syrup, and vanilla extract, then stir until the batter is smooth and slightly thick. The consistency should resemble traditional pancake batter.
- Bake the Base:
- Pour the batter into your prepared dish and spread it evenly to the edges. Bake for 18 to 20 minutes until the center is set and the edges are lightly golden.
- Cool Briefly:
- Let the pancake base cool in the dish for about five minutes. This prevents the yogurt from melting into a runny mess.
- Spread the Yogurt Frosting:
- Spoon Greek yogurt over the cooled base and spread it like frosting on a cake. The tanginess cuts through the sweetness perfectly.
- Drizzle the Peanut Butter:
- Warm peanut butter in the microwave for 10 to 15 seconds until it drizzles easily. Pour it over the yogurt in thin streams for that pizza look.
- Top and Serve:
- Arrange banana slices over the top and add a final drizzle of honey or maple syrup if desired. Serve immediately while the base is still warm.
Save to Pinterest One morning I was running late and assembled this bowl in the car, yogurt container and all. My coworker saw me eating it at my desk and asked if I was having birthday cake for breakfast. When I told her it was 340 calories and 25 grams of protein, she didn't believe me until I wrote down the recipe on a sticky note. That little yellow square ended up on the office fridge for weeks.
Make It Your Own
This bowl is endlessly adaptable depending on what you have in your pantry or fridge. Swap peanut butter for almond or cashew butter, or use sunflower seed butter if you need a nut free option. Add a handful of blueberries or sliced strawberries on top for extra vitamins and a pop of color. I have even sprinkled granola or chia seeds over the yogurt for crunch, and once I drizzled melted dark chocolate instead of peanut butter which felt downright decadent.
Meal Prep Friendly
The pancake base holds up beautifully when baked ahead of time and stored in the fridge for up to three days. I bake two or three bases on Sunday, let them cool completely, then wrap each one tightly in plastic wrap. On busy mornings I just unwrap, add yogurt and toppings, and breakfast is ready in under two minutes. It has saved me from skipping breakfast more times than I can count.
Serving Suggestions
This breakfast pizza bowl is hearty enough to stand alone, but it pairs wonderfully with a hot cup of coffee or a cold glass of almond milk. If you are extra hungry after a workout, serve it alongside scrambled eggs or a small handful of nuts. I love eating it straight from the baking dish with a spoon, but you can slice it into wedges and plate it if you are feeling fancy.
- Top with fresh berries, coconut flakes, or a sprinkle of cacao nibs for variety.
- Drizzle with almond butter or tahini instead of peanut butter for a different flavor profile.
- Add a dollop of whipped cream or a scoop of protein ice cream if you want to turn it into dessert.
Save to Pinterest This breakfast pizza bowl has become my answer to mornings when I want something special without spending an hour in the kitchen. It feels like a treat, tastes like dessert, and fuels me through whatever the day throws my way.
Common Recipe Questions
- → Can I make this breakfast bowl ahead of time?
Yes, bake the protein pancake base in advance and store it in the refrigerator for up to 3 days. Add the yogurt, peanut butter, and fresh toppings just before serving for the best texture and flavor.
- → What can I substitute for peanut butter?
Almond butter, cashew butter, or sunflower seed butter all work wonderfully. For a chocolate twist, try using chocolate hazelnut spread or melted dark chocolate.
- → How do I make this dairy-free?
Replace the Greek yogurt with a plant-based alternative like coconut yogurt, almond yogurt, or cashew yogurt. The rest of the ingredients are already dairy-free or easily substituted.
- → Can I use regular flour instead of oat flour?
Yes, all-purpose flour or whole wheat flour can be used in the same quantity. You can also make your own oat flour by blending rolled oats in a food processor until finely ground.
- → What other toppings work well with this bowl?
Fresh berries, sliced strawberries, blueberries, chia seeds, hemp seeds, granola, coconut flakes, or a drizzle of honey all make excellent additions. Mix and match based on your preferences and nutritional goals.
- → Is this suitable for a gluten-free diet?
Yes, as long as you use certified gluten-free oat flour and ensure your protein powder is gluten-free. Most oats are naturally gluten-free but can be contaminated during processing.