Reese's Oreo Loaf Cake (High-Protein Recipe)

This Reese's Oreo Loaf combines a sugar-free cake mix, powdered peanut butter, Greek yogurt, applesauce, and chopped Reese's Oreos for a soft chocolate-peanut-butter snack cake. Recipe card 353 lists each of 12 slices at 165 calories, 6g protein, 34g carbohydrates, 4g fat, and 21g sugar.

If you are looking for other high-protein dessert hits from the archive, try these:

• The Ultimate High Protein Iced Animal Cracker Loaf Cake
• Single Serve Oreo Cottage Cheese Cheesecake High Protein
• High Protein Mint Chocolate Chip Cookie Dough

Why You'll Love This Recipe

• Banana-Free Base: Applesauce and Greek yogurt add moisture without introducing banana flavor.
• Roasted Peanut Flavor: Powdered peanut butter adds a distinct roasted-peanut note throughout the loaf.
• Thick Slices: The dense batter bakes into a substantial loaf that divides into 12 slices.
• Cookie Pockets: Chopped Reese's Oreos add pockets of cocoa and peanut-butter cream inside the loaf and across the top.

The Apple Sauce and Yogurt Technique

Unsweetened applesauce and nonfat Greek yogurt provide moisture without adding liquid oil. Whisking them smoothly with the eggs helps the thick batter combine evenly. The tested loaf can be refrigerated in an airtight container for up to five days.

Ingredient Deep Dive & Strategy

• Sugar-Free Cake Mix: This supplies the primary structure and cake-style flavor for the loaf.
• PB Fit Peanut Butter Powder: This adds roasted-peanut flavor and contributes some of the protein listed in the finished slice.
• Unsweetened Applesauce: This adds moisture without a strong apple flavor.
• Nonfat Greek Yogurt: This contributes moisture, a mild tang, and some protein.
• Reese's Oreos: Chopped cookies add cocoa pieces and peanut-butter cream throughout the loaf.

Tools I Use for This Recipe

USA Pan 1-Pound Loaf Pan

A suggested heavy-duty loaf pan for even heat and clean edges on this thick batter.

Etekcity Digital Kitchen Scale

A suggested option for weighing powdered peanut butter and other ingredients consistently.

OXO Good Grips Silicone Spatula Set

A suggested option for folding chopped cookies into the thick batter with minimal crushing.

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Technique Notes for This Oreo Loaf

Prepare the loaf pan with grease or a parchment sling. Whisk the applesauce, Greek yogurt, and eggs until smooth, then stir in the cake mix and powdered peanut butter just until combined. The batter should be very thick; do not add extra liquid.

Fold four chopped Reese's Oreos into the batter with a few gentle strokes. Spread the batter in the pan, add the remaining two chopped cookies on top, and press them lightly so they stay in place after baking.

Bake at 350°F for 50–65 minutes. Check the top after about 40 minutes and tent it loosely with foil if it is browning too quickly. The loaf is done when the center reaches 200–205°F or a toothpick comes out mostly clean; a few moist crumbs are fine, but wet batter means it needs more time. Cool for 10 minutes in the pan, then move the loaf to a wire rack to cool completely.

Troubleshooting & FAQ

Why did my loaf sink in the middle? This is the most common issue with heavy, wet batters. It usually happens if the oven door is opened too early, causing a sudden drop in temperature, or if the loaf is underbaked. Always use a digital thermometer to ensure the center hits at least 200°F (93°C) before pulling it from the oven.

Why is my batter grey? This happens from overmixing after the Oreos are added. The dark cocoa dust from the cookies bleeds into the wet batter. Fold the cookies in with just a few swift motions to keep the batter yellow and the cookies intact.

Can I use regular Oreos? Standard Oreos are a suggested alternative if Reese's Oreos are unavailable. The flavor will be more cocoa-and-cream focused and less peanut-butter forward; brands and products can also affect sweetness, moisture, timing, or texture.

Can I freeze this loaf? Yes. To freeze, allow the loaf to cool completely. Slice it, then wrap the individual slices in parchment paper and store them in an airtight freezer bag for up to two months.

Suggested Cookie Variation

Standard Oreos may be used when Reese's Oreos are unavailable. This is a suggested variation rather than a change to the published recipe; brand and product differences may affect sweetness, moisture, timing, or texture.

Storage & Freezing

Store this loaf in an airtight container at room temperature for up to two days. To extend its shelf life, keep it in the refrigerator for up to five days. It eats incredibly well cold directly from the fridge. To freeze, wrap individual slices tightly and freeze for up to two months.

You Might Also Like

If you want to keep your meal prep exciting, check out these other favorites from the BakedLean kitchen:

• High Protein Peanut Butter Pie
• High Protein Brownie Batter The 2 Minute Cravings Killer
• Peanut Butter Protein Blondies

The Final Verdict & Share

This Reese's Oreo Loaf pairs roasted-peanut flavor with chopped chocolate sandwich cookies in a thick, sliceable snack cake. If you bake it, leave a rating and let me know how it turned out in the comments.

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High-Protein Reese's Oreo Loaf (Chocolate–Peanut Butter Protein Bread)

5 from 1 vote

A rich, moist, banana‑free Oreo loaf made with PB Fit, Greek yogurt, and applesauce for extra protein and a soft, chewy crumb. Reese's Oreos add pockets of chocolate–peanut butter flavor inside and on top. Easy, indulgent, and macro‑friendly.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Ingredients

  

1x2x3x?

• 1 box sugar-free cake mix yellow or chocolate; 15.25 oz
• 1/2 cup PB Fit peanut butter powder 45 g
• 1 cup unsweetened applesauce
• 1/2 cup nonfat Greek yogurt
• 3 large eggs or 3/4 cup liquid egg whites
• 6 pieces Reese's Oreos chopped; 4 inside, 2 on top

Equipment

• 1 Mixing Bowls
• 1 Whisk
• 1 Measuring Cups and Spoons
• 1 Loaf Pan
• 1 Parchment Paper
• 1 Wire Rack

Method

 

1. Preheat oven to 350°F (175°C).

   Grease a 9×5-inch loaf pan or line it fully with parchment paper for clean removal.
2. In a large bowl, whisk together:

   Applesauce

   Greek yogurt

   Eggs or liquid egg whites

   Whisk until completely smooth—this prevents clumps once the dry mix is added.
3. Add the sugar‑free cake mix and PB Fit powder.

   Stir with a spatula until the batter is just combined.

   The batter will be thick—don't add liquid.
4. Fold in 4 chopped Reese's Oreos.

   Distribute them evenly but avoid overmixing.
5. Transfer the batter to the loaf pan and smooth the top.

   Sprinkle the remaining 2 chopped Oreos over the surface.
6. Bake for 50–65 minutes, depending on your oven.

   It's done when:

   A thermometer inserted in the center reads 200–205°F (93–96°C),

   or

   A toothpick comes out mostly clean with a few moist crumbs.

   If the top browns before the center is done, lightly tent the pan with foil.
7. Let the loaf cool 10 minutes in the pan, then lift it out and transfer to a wire rack.

   Cool completely before slicing—this prevents crumbling.

Nutrition

Calories: 165kcalCarbohydrates: 34gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 47mgSodium: 353mgPotassium: 72mgFiber: 1gSugar: 21gVitamin A: 90IUVitamin C: 0.2mgCalcium: 115mgIron: 1mg

Notes

• Slightly underbaked = best texture. Pull the loaf from the oven when the center is just set; it finishes cooking as it cools.
• Storage:
  • Room temperature: 2 days covered
  • Refrigerator: up to 5 days
  • Freezer: freeze slices individually for quick snacks
• Muffin Version: Scoop into a 12‑cup or 18‑cup muffin pan and bake 16–20 minutes.

Tried this recipe?

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