These days, you can’t go into a popular dessert establishment without seeing a version of the Elvis special on the menu. Elvis had a thing for peanut butter, banana, and bacon sandwiches. This combination has started popping up so frequently that I had to put my own spin on it. This MyOatmeal Monday I bring to you the guilt free Elvis cake pop.

Nutritional Facts

Serving Size= 1 cake pop (recipe yields 15 pops)

• Calories: 123

• Protein: 4 grams

• Carbohydrate: 11 grams

  • Dietary Fiber: 1.5 grams

• Fat: 7 grams

*Protein content may be higher or lower depending on the protein powder used.

Cooking Instructions

Ingredients:

• 120g MyOatmeal Peanut butter banana bread oats (you can get these delicious oats here)

• 1 scoop of peanut butter protein powder (I used Quest Nutrition)

• 60g mashed banana (mash it up with a fork)

• 1/2 cup stevia in the raw

• 96g egg whites

• 1/4 cup coconut oil

• 1/2 tsp baking powder

• 1 tbsp fat free Greek yogurt

• Optional: 1/4 cup unsweetened almond milk (Use this if your batter is too thick)

Binding Agent Ingredients:

• 2 tbsp fat free Greek Yogurt

• 1 tbsp stevia in the raw

Chocolate Shell Coating/Toppings:

• 130g Ghiradelli dark melting wafers

• 1 slice regular/veggie/or turkey bacon (yay for friendly options!)

Directions:

1. Throw the oats in a blender and blend till fine. Mix all dry cake ingredients in a bowl. In a separate bowl, mix all wet cake ingredients (the mashed banana is a wet ingredient). Slowly add the wet ingredients to the dry ingredients and mix until a batter consistency is reached. If your batter is too dry, add the optional unsweetened almond milk.
   
   

2. If you have a cake pop maker, go ahead and pour your batter into each designated cake pop mold as instructed on your cake pop maker. If you don’t have a cake pop maker, go ahead and follow the hand made cake pop instructions on my red velvet cake pop recipe, and instead of using the cream cheese as a binding agent, use the 2 tbsp fat free Greek yogurt and 1 tbsp stevia in the raw from the “binding agent ingredients” section listed above. Mix the binding agent ingredients together so the stevia is distributed into the Greek yogurt.
   
   

3. Once you’re done making the cake pop balls, slowly insert lollipop sticks into the center of each cake pop ball. Stick the cake pops on a plate and store them in the freezer for an hour.
   
   

4. While your cake pops are setting in the freezer, cook your bacon in a pan and let it cool.
   
   

5. Remove the cake pops from the freezer and let them sit for 10 minutes (otherwise the chocolate shell will crack). You’ll know they’re ready when the balls are cold, but not rock hard.
   
   

6. Melt down the Ghiradelli melting wafers (about a minute in a glass/microwave safe bowl) and rip the bacon up into small pieces. Dip the cake pops into the shell and top with bacon. Stick the cake pops into a Styrofoam base if you don’t have a cake pop stand.
   
   

7. Enjoy!
   
   
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