All-Pro Science Whey Protein Review + Cocoa Banana Crème Hot Buckwheat Cereal

All-Pro Science Whey Protein Review + Cocoa Banana Crème Hot Buckwheat Cereal

To say I’m obsessed with protein powder would be an understatement. Given my affinity for tough workouts, the supplement is basically a food group of its own in my diet.
I eat mainly whole foods and try to stay away from packaged, processed items. However, finding all-natural protein powders that fit my diet can be hard.
Needless to say, I was super excited when my friends at All-Pro Science sent me a tub of all-natural Banana Crème whey protein powder to try.

After opening the box, I quickly mixed one scoop of the powder with some almond milk. As I took a sip from my shaker, I immediately knew this protein powder was different in the best way possible. 
No chalky, artificial taste = one happy, satisfied Gator gal
In addition to being all-natural, APS whey protein powders are made exclusively with whey protein sourced from grass-fed cows. Unlike other powders, APS powders contain only three grams of sugar per serving and don’t include artificial flavors, sweeteners or fillers. 

All APS whey protein powders provide 23 grams of protein per 130-calorie serving. The powders are also fortified with vitamins and minerals and are good sources of calcium and amino acids. 
More than 135 professional athletes use APS powders to reach optimal performance levels. Although I’m not competing in an event, I’ve found the powder helps me live a healthy life while building muscle.
Although I’m a fan of protein smoothies, colder weather has finally reached Gainesville, and my craving for hot breakfast every day has returned with a vengeance.
Luckily, APS gave me an excuse to add a protein punch to my hot cereal.

Cocoa Banana Crème Hot Buckwheat Cereal (Gluten-Free)


If you’re a fan of steel-cut oats, you’ll love with the chewy texture of this breakfast. It takes a few extra minutes to prepare, but the creamy combination of unsweetened vanilla almond milk, protein powder, cocoa and buckwheat is well worth the wait.

You’ll find the recipe for this gluten-free hot cereal below. Feel free to stir in a tablespoon or two of your favorite nut or seed butter for extra protein and flavor. I’m loving sunflower seed butter right now!

Enjoy. 🙂

P.S. Use the code “HGG40″ to receive 40 percent off your order on the All-Pro Science website!

Cocoa Banana Crème Hot Buckwheat Cereal (Gluten-Free)

Serves One

Difficulty: Easy

Preparation Time: 5 minutes

Cook Time: About 15 minutes


  • ¼ cup buckwheat groats (I buy mine on Amazon.)
  • 1 cup + ¼ cup unsweetened vanilla almond milk
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 2 heaping tablespoons unsweetened cocoa powder
  • 1 egg white
  • ½ to 1 full scoop All-Pro Science Banana Crème Whey Protein
  • 1 banana, sliced


  1. Toast groats on a pan in a toaster oven for three minutes or until golden-brown. Set aside.
  2. Bring one cup of the unsweetened vanilla almond milk to a boil in a small saucepan on the stove.
  3. Once boiling, add the groats, vanilla extract, cinnamon and cocoa powder. Stir until well-combined. Reduce heat to low and cover. Allow groats to cook for 10 minutes, stirring occasionally.
  4. When groats have absorbed most of the liquid, stir in protein powder and ¼ cup additional unsweetened vanilla almond milk.  Stir until well-combined. Cover and cook for an additional two minutes.
  5. Quickly stir in the egg white when all liquid has been absorbed. The cereal will become fluffy and almost voluminous.
  6. Add cooked cereal to a bowl and top with banana slices.
  7. Eat! 

Note: APS sent the Banana Crème powder to me free of charge in exchange for this product review. However, as always, all thoughts and opinions are my own.


  1.  What is your favorite way to enjoy protein powder?

Related HGG Posts:

Chocolate Peanut Butter Pumpkin Buckwheat Smoothie


2 thoughts on “All-Pro Science Whey Protein Review + Cocoa Banana Crème Hot Buckwheat Cereal

Leave a Reply

Your email address will not be published. Required fields are marked *