Recipes
Healthy Breakfast Recipes
Raspberry and White Chocolate Breakfast Cookies
200g Mashed banana
90g Jumbo oats
30g Protein powder (flavoured or unflavoured)
40g Raspberries (fresh or frozen)
30g White chocolate chips / chunks (non-dairy to make it vegan)
Step 1
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
Step 2
In a large bowl, combine all ingredients and mix well.
Step 3
Using a cookie scoop or spoon, drop portions of the mixture onto the lined tray. Gently shape them into rounds and flatten slightly.
Step 4
Sprinkle a few extra white chocolate chips and raspberries on top for extra flavour and texture.
Step 5
Place the tray in the oven and bake for 12-15 minutes, or until the cookies are golden brown and set.
Step 6
Let the cookies cool on the tray for a few minutes before transferring to a wire rack. Enjoy warm or store for later.
Chocolate Hazelnut Overnight Oats
40g Oats
20g Protein powder
60ml Milk (or plant based)
50g Protein yoghurt
1tbsp Chia seeds
1tbsp Cocoa powder
1tbsp Hazelnuts
Toppings
20g Extra protein yoghurt
5g Sprinkle of nuts
Step 1
In a bowl, mix the oats, protein powder (if using), milk, yoghurt, hazelnuts, and chia seeds until well combined. Note- if you choose to omit the protein powder, reduce the milk by 20ml.
Step 2
Cover and refrigerate for at least 2 hours (the jars I use are linked below).
Step 3
For the best texture and flavour, let it chill overnight before serving.
Step 4
Top with yoghurt and chopped hazelnuts if desired and enjoy!
