Prot: 16 g, Carbs: 13 g, Fat: 1 g, Cal: 127 (2 thin slices or 1 thick slice)
My first protein bread with whey protein, and it came out great! This Protein Oat Bread tastes great and is easy to make!
I have been pretty happy with my protein bread recipes made with pea and rice proteins, but I’ve been wanting to try one with whey. The team at Isopure was kind enough to send me some of their unflavored whey protein isolate, and it worked perfectly here!
This Protein Oat Bread is a great basic bread recipe. It has a nice flavor on its own, and doesn’t taste like protein powder (unlike my Basic Protein Bread, which tastes a bit like pea protein on its own). If anything, the taste of this bread reminded me of biscuits. Pretty tasty! The Isopure protein doesn’t have any “unflavored” flavor, so it is great for a simple recipe like this. And it doesn’t have any carbs or fat, so the macros are great, too!
I love a good tuna salad sandwich, so that was one of the first things I made with this Protein Oat Bread. I mixed a can of Safe Catch low-mercury tuna with the juice of a small lemon, and some chopped apple and celery. I topped the tuna salad with a pickle slice, too. (Yes, I know that’s weird. I like it, though!) If you haven’t already checked out Safe Catch, do so! They test the mercury level of every fish and have strict purity standards. After getting a sample at the Europa Games Expo, they sent me a few more cans so I could share their brand with you. I love not having to worry about the mercury issue!
By the way, I’m calling this “oat bread” because I made it with (gluten-free) oat flour, but it really doesn’t taste much like oats. It’s a great all-purpose protein bread! Give it a try! :)
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- Serving size: ⅛ recipe
- Calories: 127
- Fat: 1g
- Carbohydrates: 13g
- Sugar: 0g
- Fiber: 5g
- Protein: 16g
- Preheat oven to 325F (163C).
- Line a loaf pan with parchment paper (unless using a silicone pan).
- Mix all ingredients well.
- Pour into pan and bake for about 40 minutes, until firm and bread is just beginning to brown.
- Remove from oven, and let cool.
- Slice and enjoy! Store in the refrigerator.
My loaf pan is 8.5 x 4.5 x 2.5 in. For larger loaf pans, you might want to scale up the recipe.