Honoring the Temple: A Protein-Packed Sweet Treat for the Whole Family

​We have always been very conscious of the quality of food our toddler, David, eats. Lately, my husband, Nick, and I have felt conviction from the Holy Spirit to really start taking care of the bodies the Lord has gifted us. That being said, I still have quite a sweet tooth—especially while breastfeeding our 7-month-old son, Jacob. So, I try my best to satisfy cravings while also honoring the Lord. Every week, I try out recipes I find on social media that either focus on protein and fiber content, or I modify recipes to help focus on protein and fiber with little swaps of my own. The recipe I am sharing today is something to satisfy my sweet tooth, but it's also something my toddler and husband both enjoy!

​This was my first time trying this recipe. It took about 15 minutes of total prep time, which I found to be great with all the multitasking I had going on.

​1 cup milk

​2 mashed bananas

​1/4 cup maple syrup

​2 eggs

​2 cups rolled oats

​2 scoops vanilla protein powder

​2 tsp baking powder

​1 cup blueberries

​1/2 cup chocolate chips​

​I started by preheating my oven. Then, I mashed both bananas in a mixing bowl using a fork. Next, I mixed in two eggs and my cup of milk. I used Fairlife Fat Free for an additional 13 grams of protein, but you can use regular milk or a nut milk instead. If you use a nut milk, I recommend using an unsweetened version. Finally, I added in my 1/4 cup of maple syrup.

​Next, I combined my dry ingredients, mixing in the oats a cup at a time and the protein powder a scoop at a time. You can use any vanilla protein powder; for this batch, I used Orgain Organic Protein. Then, I added the two teaspoons of baking powder and continued to mix the ingredients together.

​Finally, I mixed in my cup of blueberries and half-cup of chocolate chips. You can use whatever chocolate chips you prefer! I enjoy dark chocolate and used Ghirardelli No Sugar Added Dark Chocolate Chips because they were on sale.

​I poured the mixture into a standard cake pan. You can either grease the pan or use parchment paper. Pro tip: If you roll your parchment paper into a ball, then open it and fit it to your pan, it stays in place much easier!

​I put it in the oven at 375°F for 40 minutes and tested it by inserting a fork through the center; once it comes out clean, you know it's cooked through. You can store leftovers in the fridge for up to four days.

​As always, after our sweet treats—weather permitting—we take an evening stroll around our neighborhood, thanking the Lord for the good food, great company, and all His blessings. I pray that when you try this recipe, you feel sustained by your loving Father and that it leaves you feeling healthy and well.

Sarah Gluntz