Preheat oven to 350°F. Place 6 mini loaf pans on a cookie sheet and coat with non-stick cooking spray.

Mix Eggland’s Best 100% Liquid Egg Whites, bananas, baking powder, cinnamon and rice protein in a blender until smooth. Slowly mix in oats. Be careful no to over mix the oats, as you will lose the “oat” texture.

Pour mixture evenly into tins and bake at 350°F for 65 minutes.

Cool and store in refrigerator for a quick and easy breakfast. Reheat loaf and top with nut butter for the perfect ratio of carbs, protein, fat and fiber to fuel your next workout.