Gingerbread Chai Oat Milk Latte with Collagen

Gingerbread Chai Oat Milk Latte with Collagen is the perfect hot beverage to add spice and coziness to the holidays.  

Gingerbread Chai Oatmilk Latte with Collagen – my better-for-you version of a coffee shop holiday and Christmas favorite. Easy to make, no added sugar, and a boost of protein plus other benefits. 153 calories, 14g protein

‘Tis definitely the season for comforting, hot lattes, cappuccinos, lattes and more, but so many coffee-shop favorites make the naughty list, filled with unnecessary calories and sugar. While I might partake in such an indulgence every now and then, a healthy chai latte or is what I’d make to drink at home.

This makeover chai latte recipe is easy to make, requiring just a few simple ingredients – a chai tea bag, a zero-carb sweetener, spices, oatmilk, and – surprise, collagen powder.

Gingerbread Chai Oatmilk Latte with Collagen – my better-for-you version of a coffee shop holiday and Christmas favorite. Easy to make, no added sugar, and a boost of protein plus other benefits. 153 calories, 14g protein

I use a couple tablespoons of unflavored collagen powder from Great Lakes Wellness –it dissolves amazingly and with no clumps in hot liquids. In addition to the many benefits of collagen, I love that it adds protein to my day.

 Save 10% on Great Lakes Wellness collage with code THEFITFORK10OFf
Save 10% Great Lakes Wellness collagen and products with code THEFITFORK10off

A “Grande” (16-oz) serving of my healthy gingerbread chai latte has just 153 calories, only 4g sugars and 14g protein – while the popular coffee shop version has 310 calories and a whopping 54g sugar and only 2g protein per.  

TIPS FOR MAKING GINGERBREAD CHAI OATMILK LATTE

Mug: Make sure you mug is large enough to hold all the liquids – air in the frothed almond milk gives it more volume, so to be safe and prevent overflows, I’d go with a 20-ounce mug.

Tea: Brew the chai tea of your choice, there are many varieties with varying flavor profiles, use your favorite loose or tea sachet.  I used a Vanilla Chai tea bag from Aplenty (an Amazon brand, it tasted great and was priced very economically). Also, steep the tea in just 4 ounces of boiling water, no more. It should be concentrated so that it flows into the steamed and frothed milk.

Milk: While this particular healthy chai latte recipe calls for oat milk, it’s fine to swap out for what you have in the fridge or what works best for your dietary needs. When it comes to alternative milks, I feel like oat milk froths up thicker and creamier than almond milk – I use the Barista Blend by Good Karma , it’s also shelf stable, so I can always have a new carton waiting in my pantry.

To Froth or Not: A true latte has a shot of espresso (I’m using chai tea here), a layer of steamed milk, and a layer of frothed milk. Do this if you want to make a chai latte like Starbucks. I use Pitcher-style Milk Frother & Steamer, but a little hand-held frother works too. However, if you do not have these coffee tools available, simply heat milk in the microwave until hot – the latte won’t have froth on top, but will still taste amazing.

Sweetener: I avoid having added sugar in my beverages, whether hot or cold. Obviously, real milk has some sugar in the form of lactose and oat milk has maltose – I’m okay with that. What I don’t want is added sugar to make it taste sweet. Instead, I’ll use a zero or lower carb alternative like monk fruit or stevia. Better Stevia (liquid drops) from NOW is my favorite hot beverage sweetener, they even have a “chai” flavor which is what I used in lieu of additional spices.  Honey, agave or maple syrup would work too, but will change the nutritional content. When it comes to sweeteners, I’m always like, “You do you!”

Gingerbread Chai Oatmilk Latte with Collagen – my better-for-you version of a coffee shop holiday and Christmas favorite. Easy to make, no added sugar, and a boost of protein plus other benefits. 153 calories, 14g protein

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Gingerbread Chai Oat Milk Latte with Collagen
Cook Time
5 mins
Total Time
5 mins
 

Gingerbread Chai Oatmilk Latte withCollagen – my better-for-you version of a coffee shop favorite. Easy to make, no added sugar, and a boost of protein plus other benefits. So cozy and sweet andspicy, happy holidays!

Course: beverages
Keyword: chai, gingerbread, holiday, starbucks, steak
Servings: 1 serving
Calories: 152 kcal
Ingredients
  • 1 chai tea bag
  • 4 oz water
  • 5-10 chia-spice liquid stevia drops or other sweetener option *if not using chia-spiced sweetener, add ground spice alternative (1/4 tsp each: ginger, cinnamon, nutmeg)
  • 2 tbsp collagen powder
  • 8 oz unsweetened Oat Milk
  • Pinch ground cinnamon for garnish
Instructions
  1. Boil water and steep chai tea for 3 minutes. Stir in collagen powder until dissolved.

  2. Add chai-spiced stevia.* If using an unflavored stevia or other sweetener, add in approx1/4 tsp each ground ginger, ground cinnamon, ground nutmeg to taste.

  3. Heat/steam half of the oat milk and stir into chai.

  4. Froth remaining oat milk and gently pour on top of chai-milk mixture.

  5. If desired, sprinkle with a little more cinnamon.

Recipe Notes

Banana Bread Protein Muffins with Chocolate Chips – Smartly Sweet & Delicious

Imagine this: the warm aroma of freshly baked banana bread (in the form of big, tender muffins) wafting through your kitchen, only this time with a powerful protein punch that’s as guilt-free as it is delicious.

Make the drool-worthy dream a reality! These Protein Banana Bread Muffins with Chocolate Chips boast a mere 163 calories and a substantial 12 grams of protein. The secret? A clever combination of wholesome ingredients, including cottage cheese, protein powder, and a gluten-free peanut flour baking blend that replaces traditional flour in a 1:1 replacement ratio without compromising flavor or texture.

Actually, I’ve become a big fan of this peanut baking flour that can be used interchangeably with regular flour, yet keeps recipes gluten free.  PBfit Peanut Flour Baking Blend* has 80% less fat than almond flour, and 10g of protein per serving. It’s very versatile for a wide-range of baking needs (except yeast breads), and simply replace white AP flour with a 1:1 swap. The light (not at all overpowering) peanut flavor is ideal for brownies, cookies, muffins, pancakes, and quick breads. *Note, this is NOT their popular PBfit powdered peanut butter product, it’s a flour blend designed for baking!

I also use cottage cheese, one of my favorite protein-boosting ingredients – and it also keeps the muffins so moist and delicious.

And, a bit of protein powder in this gluten-free banana bread muffin recipe, too – Clean Lean Protein, a plant-based protein powder from Nuzest. Save 15% with my Nuzest discount code: FITFORK )

Watch the 20-second protein banana bread muffin tutorial!

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5 from 4 votes
As a healthy breakfast or snack, this high protein banana muffin recipe (also gluten-free) boasts a mere 163 calories and a substantial 12 grams of protein per big muffin thanks to smart baking swaps.
Banana Bread Protein Muffins with Chocolate Chips (gluten-free)
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

As a healthy breakfast or snack, this high protein banana muffin recipe (also gluten-free) boasts a mere 163 calories and a substantial 12 grams of protein per big muffin thanks to smart baking swaps.

Course: Breakfast, brunch, Snack
Keyword: banana, banana bread, gluten free, muffin, peanut flour
Servings: 6 jumbo muffins
Calories: 163 kcal
Ingredients
  • 1 cup mashed overripe bananas
  • 1/2 cup 0% cottage cheese slightly blended
  • 1 large egg
  • 1/3 cup peanut flour baking blend
  • 1/3 cup vanilla protein powder
  • ¼ cup stevia granulated baking blend.
  • 3/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/8 tsp. salt
  • 1/2 tsp. ground cinnamon
Instructions
  1. Preheat oven to 350F and prepare a 6-count jumbo muffin tin with liners or spray. Set aside.
  2. In bowl, mash up bananas well and stir in cottage cheese and egg. Next stir in remaining dry ingredients (except chocolate) until incorporated.
  3. Mix in 3 tbs of the chocolate chips to batter. Reserve remainder for tops of muffins.
  4. Divide batter among muffin tins, top with that reserved chocolate.
  5. Bake for approx. 20 minutes, or until lightly golden on top and toothpick pulls clean from center.
Recipe Notes

Makes 6 muffins: Each with 163 cal, 22g carb, 3.6g fat and 12g protein.

Pumpkin Scrambled Oats: Hearty, Healthy 10-minute Breakfast

Whether you’re a runner, triathlete, gym-going fitness enthusiast or simply seeking a comforting, nutritious breakfast to jump start an active day, these Pumpkin Scrambled Oats are sure to hit the spot.  

With the flavors of fall, sustaining whole-grain carbs, and a protein boost that’ll keep you going, it’s an easy oat recipe you’ll want to revisit time and time again during this splendid season of cooler temps and endless outdoor adventures.

Simple Ingredients: Pumpkin, Greek yogurt, egg, maple syrup, oats, and pumpkin pie spice!
A 15-second Pumpkin Scrambled Oat Tutorial!

Why Make Pumpkin Scrambled Oats?

Fall Flavor Fusion: Pumpkin is the quintessential fall ingredient. It’s warm, earthy notes complement the creaminess of oatmeal beautifully – plus for the ½ cup used in this recipe, you get a lot of nutrition for about 45 added calories — plant-based carbohydrates with no added sugar, virtually no fat, a good source of vitamins (especially vitamin A / beta carotene), and minerals athletes need more of like iron and potassium.

Protein Powerhouse: If you’re an active individual or simply looking to boost your protein intake, this recipe is a game-changer. Oats and eggs provide a solid protein base that’s perfect for muscle recovery and sustained energy. Often, I will use these protein oats to add even more a boost.

Quick and Easy: This pumpkin breakfast recipe reminds me of a cross between traditional oatmeal with pumpkin to skillet granola – really, it’s like a soft pumpkin granola that you don’t have to bake. Whip this pumpkin oat recipe up in a non-stick skillet in under 10 minutes – I feel like the process is just the same as making scrambled eggs (hence the name).

How to Serve and Store: Eat warm or room temperature. Delicious plain, or add your favorite nuts/seed (I added sprouted pumpkin seeds) or add as a “crumble” topping on your yogurt, cottage cheese or smoothie bowls. Store leftovers, in air-tight container in fridge for up to 5 days. Reheat in an air-fryer or toaster oven for 3-4 minutes.

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5 from 5 votes
Pumpkin Scrambled Oats are a comforting and nutritious way to jumpstart fall mornings. A quick breakfast, only 10 minutes max to make in a skillet -- simple, wholesome ingredients and 22g protein so you don't get hungry later!
Pumpkin Scrambled Oats
Prep Time
2 mins
Cook Time
8 mins
Total Time
10 mins
 

Pumpkin Scrambled Oats are a comforting and nutritious way to jumpstart fall mornings. A quick breakfast, only 10 minutes max to make in a skillet — simple, wholesome ingredients and 22g protein so you don't get hungry later!

Course: Breakfast, Snack
Keyword: breakfast, oats, pumpkin
Servings: 1 serving
Calories: 390 kcal
Ingredients
  • 1/2 cup canned pumpkin
  • 2 tbsp 0% fat Greek yogurt
  • 1 large egg
  • 1 tbsp maple syrup can omit or use a syrupy substitute if moderating carbs
  • 3/4 cup rolled oats I used @oatsome protein oats
  • 1/4 tsp pumpkin pie spice
  • Optional extras: nuts seeds, dried fruit
Instructions
  1. Mix everything up in a bowl.
  2. Bring nonstick skillet to medium heat (not too high if using the maple syrup, you don’t want the sugars in it to burn).
  3. Spread out batter in skillet, about 1/3” thick, let cook for a few minutes, then use spatula to turn over in big chunks. Cook forc a few more minutes before using spatula to “chop up” … just imagine how you would do for scrambled eggs! Cook a few more minutes, tossing frequently, until mixture drying out some.
  4. Finished product will be turning golden brown on the outside and still a bit soft — like a cross between oatmeal and skillet granola.
  5. Add mix-ins of choice, if desired. Serve warm or room temperature – either plain, in milk, on top of yogurt or cottage cheese, etc.
Recipe Notes

Pumpkin Scrambled Oats are a comforting and nutritious way to jumpstart fall mornings. A quick breakfast, only 10 minutes max to make in a skillet -- simple, wholesome ingredients and 22g protein so you don't get hungry later!

Homemade Banana Bread Protein Granola

If you always loved grandma’s banana bread, you’ll love this homemade granola recipe that tastes like a hug from her oven. My Banana Bread Protein Granola is a great way to start the day or kick back with as a wholesome snack – or to use as an topping for yogurt parfaits, baked fruit desserts or smoothie bowls.

Banana Bread Protein Granola is an easy homemade breakfast or snack you can make in about 30 minutes. It's much more economical than store bought and you have control over the ingredients -- I've used a protein powder to give this healthy treat 13g protein per serving.

Banana Bread Granola with Protein Powder is is easy to make, economical, and features lots of wholesome ingredients including oats, protein powder + nuts, seeds and oats. Offering almost 14g protein per serving, lots of whole grain energy, and dietary fiber – it’s definitely a winner!

Ingredients for Banana Bread PRotein Granola from thefitfork.com - Oatsome oats help boost the protein and fiber.

Whip up the batter that starts with a mixture of protein powder whisked into water, egg white and melted butter. That’s used to coat the oats, nuts and seeds before baking in the oven. While baking, this homemade banana granola recipe fills the house with a delicious, comforting aroma that tastes as yummy as it smells. After cooling and breaking into clusters, this banana protein granola has a crunchy texture with the larger pieces remaining slightly soft int the center – it’s delightful!

Note: I like to  Protein Oats (thick cut rolled oats) from Oatsome– the only ingredient is oats, but thanks to the way they are cut thicker, you get 40% more protein than traditional oats  — plus14% DV for dietary fiber.  

Banana Bread Protein Granola is an easy homemade breakfast or snack you can make in about 30 minutes. It's much more economical than store bought and you have control over the ingredients -- I've used a protein powder to give this healthy treat 13g protein per serving. Get more recipes at thefitfork.com

Tips for Making Banana Bread Protein Granola

Oats: While I used thicker-cut rolled oats, traditional rolled oats (aka: old-fashioned oats) will work just the same. Just do NOT substitute instant oats or steel-cut oats, the texture will be off with both those.

Protein Powder: I use a cake batter whey protein for this recipe. I like the cake batter flavor because it lends a buttery vanilla vibe that reminds me of all sorts of nostalgic homemade baked goods. A vanilla protein powder would work well also – and you can even add a ½ teaspoon of cake batter extract (optional).

Nuts: I’ve used chopped pecans in this banana bread granola, because traditionally that’s an ingredient that my grandmother used in her banana bread loaves (and, as a kid living in the South, I was often assigned to gather the pecans falling of the trees). But, you can swap for almond slivers or another nut – or a combination of nuts — if you prefer.

Extra Mix-Ins: I’ve left this banana pecan granola recipe pretty simple, but if you’d like to add some extra mix-ins (up to 1/4 to ½ cup total), please do! Extra seeds, nuts and shredded coconut can be added to the mixture before baking, BUT mix in items like dried fruit, chocolate chips and such AFTER the granola has baked and cooled to room temperature.

Baking Gear: I suggest baking the banana granola on a rimmed baking sheet (so nothing slides off!) that has been lined with a silicon baking sheet or parchment paper to prevent sticking (I personally love the convenience of the this pre-cut sheet pan parchment paper).

Storage: Store prepared and cooled granola at room temperature in an air-tight container (like a large, hinged canning glass jar) or zip-top plastic bag. Because this granola has a crunch outside but slightly soft center in cluster pieces, it won’t last as long as those super dry granolas from the store. Use up within the week (that’s not hard to do!) or transfer to the freezer for use later.

Note: This post contains affiliate links. I may earn a small commission from any sales generated. Those proceeds are used to offset operating expenses for The Fit Fork. Thank you!

Jennifer Fisher, thefitfork.com -- banana bread protein granola, an easy homemade snack or breakfast with 13g protein.
5 from 5 votes
Banana Bread Protein Granola is an easy homemade breakfast or snack you can make in about 30 minutes. It's much more economical than store bought and you have control over the ingredients -- I've used a protein powder to give this healthy treat 13g protein per serving. Visit thefitfork.com for more recipes to fuel your active lifestyle
Banana Bread Protein Granola
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Banana Bread Protein Granola is an easy homemade breakfastor snack you can make in about 30 minutes. It's much more economical than storebought and you have control over the ingredients — I've used a protein powderto give this healthy treat 13g protein per serving.

Course: Breakfast, Snack
Keyword: banana, banana bread, granola, protein powder
Servings: 6 servings
Ingredients
  • ¼ cup water
  • ½ cup birthday cake cake batter or vanilla flavored protein powder
  • 1 egg white or 2 tbsp from a carton
  • ¼ cup butter melted
  • ½ large ripe banana mashed
  • ¼ cup stevia baking blend or similar 1:1 measure equivalent sweetener
  • 2 tbs chia seeds
  • 2 tsp ground cinnamon
  • ¼ tsp salt
  • 2.5 cups old fashioned rolled oats like Oatsome thick-cut rolled protein oats
  • ½ cup chopped pecans
  • Optional Mix ins See Note
Instructions
  1. Preheat oven to 325F.

  2. Whisk together water and protein powder in mixing bowl.
  3. Whisk in egg white, then melted butter.
  4. Add ripe banana and mash in well to mixture with fork or spatula.
  5. Stir in sweetener, chia seeds, ground cinnamon and salt until well combined. Finally, stir in oats and pecans and stir until evenly coated.
  6. Pour out onto rimmed baking sheet (lined with silicone baking sheet or parchment paper) and pat down into an even layer, about 1/3 to ½” thick.
  7. Bake for 24 to 26 minutes, using spatula to gently flip hallway through – keeping large clumps intact.

  8. Remove from oven when turning deep golden brown, let cook on sheet for at least 10 minutes before breaking up into desired-size clusters.
Recipe Notes

Optional Mix Ins: May mix in another ¼ to ½ cup nuts, seeds or shredded coconut into wet batter before baking. Or you can add a similar amount of dried fruit or chocolate chips after the granola has baked and cooled to room temperature.

Blueberry Baked Steel Cut Oats with Protein – Make-ahead Breakfast

Set yourself up for a winning (and tasty) day with Blueberry Baked Protein Oats, an easy breakfast to make early in the week and reheat, as needed. Each hearty serving has 290 calories, 39 carbs, 7g fat and 21g protein.

I feature LOTS of oat and grain bakes on this site, the variations are endless — see my Mix & Match Master recipe! That master oat bake recipe makes a big batch (9-12 servings) and that’s fantastic if you have a big family or available freezer for meal prep. However, if you don’t have either — don’t fret! This blueberry oat bake recipe is half-sized, making 4 servings, which will stay fine in an airtight container in the fridge for up to 6 days.

Use fresh or frozen bluberries — make in summer or any other time of the year!

Blueberry Protein Oatmeal Bake Tips

This half-batch oat bake recipe cooks up perfectly in a traditional loaf pan, measuring about 9.5″ x 5″ — or any other 1.5 quart casserole dish.

It’s easy to double, just pour ingredients into a 9″ x 13″ baking dish, and cook for the same amount of time.

Berries: I prefer to use fresh blueberries, but frozen can be substituted. You will get a little more juice “bleed” from the frozen, but it doesn’t affect the taste. You can also substitute the same amount of fresh or frozen raspberries or chopped strawberries.

Oat Type: This recipe is specifically designed for steel cut oats. Do not substitute old-fashioned, “rolled” oats or instant-oats. However, you CAN substitute half of the steel cut oats for uncooked (rinsed) quinoa! I have done this many times and the blueberry protein oatmeal texture is amazing!

Watery Appearance: Prior to cooking the mixed-up ingredients will look very watery, almost sloshy. Don’t worry — all that liquid gets absorbed as the grains bake in the oven. If it still looks a little watery after the cooking time has passed, then it’s not quite done — let it go 5 or 10 more minutes.

Protein Powder Selection: Use an unflavored or vanilla protein powder — whey, pea protein, and even collagen powder will all work well. In fact, this time I used Collagen from Great Lakes Wellness — a brand I’ve used for nearly 10 years. Happy to share my Great Lakes Wellness discount code with you — it’s THEFITFORK100ff to save 10% on your order.

save 10% Great Lakes Wellness collagen and products with code THEFITFORK10off
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Disclaimer: This post contains affiliate links.

5 from 4 votes
Blueberry Steel Cut Oat Bake with protein is sweet, simple, make-ahead goodness. 290 cal per serving, 21 g protein, healthy whole grain carbs. Perfect fuel runs and workouts.
Blueberry Steel Cut Oat Bake with Protein

Blueberry Steel Cut Oat Bake with protein is sweet, simple, make-ahead goodness. 290 cal per serving, 21 g protein, healthy whole grain carbs. Perfect fuel runs and workouts.

Servings: 4 servings
Ingredients
  • 1 cup fresh or frozen blueberries
  • 1 large egg
  • 1 cup milk 2%
  • 1 cut water
  • 1/2 cup cottage cheese 2%
  • 1/3 cup vanilla protein powder or collagen powder
  • 1 tbsp chia seeds
  • 1 cup steel cut oats
  • 1/8 tsp salt
  • 1/8 tsp liquid stevia drops
  • 1/2 tsp vanilla
Instructions
  1. Preheat oven to 350F.
  2. Rinse berries(if fresh), place in standard loaf pan.
  3. Whisk egg, add milk, water, cottage cheese.
  4. Stir in protein powder until absorbed, then add chia seeds and steel cut oats.
  5. Add salt, stevia, vanilla, stir well.
  6. Pour in loaf pan with blueberries. It will seem very runny, but don’t worry, the liquid gets absorbed during baking.
  7. Bake at 350 for 65 to 70 minutes or until set.
  8. Let cool 10 minutes before cutting into 4 pieces.
Recipe Notes

Makes 4 servings: Each hearty serving has 290 calories, 39 carbs, 7g fat and 21g protein.