Cookie dough for breakfast? Yep, you read that right.
This incredible recipe from @fitwaffle is making true the childhood dream of dessert for breakfast. And the best part is the nutritionals mean you won’t even feel bad about it.
Packed with energising carbs and 6g of protein per slice, it’s perfect fuel for a morning gym session and all your other daily activities. You won’t be reaching for the biscuits mid-morning, that’s for sure.
It’s an indulgent-tasting recipe that’s totally plant-based too — just use your favourite vegan milk and vegan Greek-style yoghurt. The cherry on the top is the generous chunks of our delicious Vegan Protein Chocolate, which is boosted with plant-based protein.
Begin your morning with this and you’ll be set for a winning day. Trust us.
- 100 g oats
- 80 g instant oats
- 50 g granulated sweetener
- 2 tsp. baking powder
- 250 g Greek-style vegan yoghurt
- 250 ml dairy-free
Preheat the oven to 180C.
First add the oats, instant oats, sweetener, and baking powder to a large bowl and mix until combined.
In a separate bowl, mix the yoghurt, vegan milk, and vanilla extract.
Carefully pour the dry mix into the bowl with the milk and yoghurt mixture, and then stir well to evenly combine.
Add the chunks of Vegan Protein Chocolate, saving a few chunks to place on the top.
Pour the mixture into a lined baking tin and use a spatula to smooth out so you have a level top. Place the leftover chocolate chunks on top.
Bake in the oven for 20-25 minutes, and then cut into 9 evenly sized pieces.
Amount per serving