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CINNAMON PROTEIN GRANOLA

CINNAMON PROTEIN GRANOLA

COLLECTIONS, SWEET BREAKFAST & DONUTS

146

Calories

12g

FAT

8g

carbs

3g

protein

Ingredients

1 & 1/2 cup rolled oats
1 cup chopped nuts
1 cup Bowmar Protein
1 egg
1 tsp cinnamon or pumpkin spice
1 tsp vanilla
1 cup oil of choice
6 tbsp raw honey

Directions

Serving Size: 24

Pre-heat oven to 350 degrees.

Mix all ingredients together in a large bowl.

Spread out on a large baking sheet and bake for 20-30 minutes mixing around every 3-5 minutes for even cooking and to avoid burning.

 

From the kitchen of: Montana Getty

SINGLE SERVE BLUEBERRY MUFFIN

SINGLE SERVE BLUEBERRY MUFFIN

COLLECTIONS, SWEET BREAKFAST & DONUTS

252

Calories

8g

FAT

20g

carbs

27g

protein

Ingredients

1 Scoop Bowmar’s Blueberry Cheesecake Protein Powder
1 Tbsp. Coconut Flour
1/2 tsp. Baking Powder
1 1/2 Tbsp. Plain Greek Yogurt
1/4 C. Unsweetened Coconut Milk
1/4-1/2 tsp. Butter extract
1/2 C. Blueberries
Sprinkle of Truvia

Directions

Preheat oven to 350 degrees Fahrenheit/177 degrees Celsius
Coat baking dish with non-stick spray or butter.
Mix dry ingredients in a small mixing bowl. Then add wet ingredients and stir until combined. Please some blueberries in the bottom of your baking dish and then more on top.
Sprinkle Truvia on top.
Place in a large muffin tin or 4″ diameter ramekin.
Bake for 20 minutes or until toothpick comes out clean.

From the kitchen of: Shannon Carreon

PROTEIN DOUBLE HOT CHOCOLATE BAKED OATS

PROTEIN DOUBLE HOT CHOCOLATE BAKED OATS

COLLECTIONS, SWEET BREAKFAST & DONUTS

382

Calories

13g

FAT

48g

carbs

22g

protein

Ingredients

1/2 cup rolled oats
1 ripe medium banana
1 scoop Protein Hot Chocolate
1 tbsp. pure maple syrup
1 tbsp. unsweetened cocoa powder
1/2 tsp. baking powder
1 egg
Pinch of salt
2 tbsp. dark chocolate chunks
Baking spray
1 tbsp. Protein Peanut Butter Cookie Nut Butter

Directions

Serving Size: 2

1. Preheat oven to 350 degrees
2. Grease ramekin with baking spray
3. Put oats, banana, protein powder, egg, salt, cocoa powder, baking powder, maple syrup, and salt into a blender and blend until smooth, about 1-2 minutes
4. Pour blended mixture into prepared ramekin
5. Fold in chocolate chunks, save some to sprinkle on top
6. Bake at 350 for 25-30 minutes
7. Let rest for 5 minutes
8. Drizzle nut butter on top, cut in half, and enjoy!

*Can be stored in fridge for up to 1 week

From the kitchen of: Cassie Lance

COPYCAT NOSTALGIC GRANOLA BARS

COPYCAT NOSTALGIC GRANOLA BARS

COLLECTIONS, SWEET BREAKFAST & DONUTS

117

Calories

4g

FAT

14g

carbs

7g

protein

Ingredients

2 cups crisp rice cereal
1/2 cup quick oats
1/4 cup Halloween egg butter (or butter of choice)
2 tbsp corn syrup
4 tbsp margarine
1/4 brown sweetener
1/2 tube mini m&ms
4 oz sugar free chocolate chips

Directions

Serving Size: 16

1. Prepare an 8×8 inch pan lined with parchment or wax paper. Set aside.
2. Heat margarine, brown sweetener, butter, and corn syrup until boiling, stirring continuously.
3. Remove from heat and pour over oats and cereal.
4. Stir until thoroughly combined and press into the prepared pan. Sprinkle m&ms on top and press into the cereal mixture. Chill for at least one hour.
5. Melt the chocolate and spread a thin layer in a lined 8×8 pan. Place the cooled bars into the chocolate layer. Drizzle with additional melted chocolate as desired.
6. Chill until the chocolate is set. Enjoy!

From the kitchen of: Megan Osborn

BLUEBERRY DONUT BAKED OATS

BLUEBERRY DONUT BAKED OATS

COLLECTIONS, SWEET BREAKFAST & DONUTS

274

Calories

7g

FAT

43g

carbs

12g

protein

Ingredients

1/2 cup old fashioned rolled oats
1 large ripe banana
1 tbsp. pure maple syrup
1/2 tsp. baking powder
Pinch of salt
1/2 tsp. vanilla extract
1 egg
1/2 scoop Vegan Protein Blueberry Donut
1/2 cup blueberries, plus more for topping
1/2 tbsp. melted butter
Baking spray

Directions

Serving Size: 2

Preheat oven to 350 degrees and grease ramekin.

Put oats, banana, egg, baking powder, vanilla extract, salt, maple syrup, and protein powder in a blender and blend until smooth- about 1 minute.

Pour blended batter into greased ramekin and fold in blueberries.

Bake for 25-30 minutes. Let rest 5 minutes.

While baked oats are resting, melt butter. Pour butter over baked oats.

Cut in half and serve with fresh blueberries.

*Can be stored in fridge for 1 week

 

From the kitchen of: Cassie Lance

PUMPKIN PIE BAKED OATMEAL

PUMPKIN PIE BAKED OATMEAL

COLLECTIONS, SWEET BREAKFAST & DONUTS

231

Calories

8g

FAT

27g

carbs

12g

protein

Ingredients

For the Baked Oatmeal:
1/2 cup old fashioned or rolled oats
1/2 cup pumpkin purée
1/2 scoop protein pumpkin spice
1 large egg
1/2 tsp. baking powder
1/2 tsp. cinnamon
1 tbsp. pure maple syrup
Pinch of salt
Baking spray or melted coconut oil

For the Glaze:
1/2 tbsp. cream cheese spread
1/2 tbsp. unsweetened almond milk
1/2 tbsp. melted coconut oil

Directions

Serving Size: 2

Preheat the oven to 350 degrees. Grease a ramekin with baking spray or melted coconut oil.

Put all ingredients for the baked oatmeal in a blender and blend on high until smooth, about 1-2 minutes.

Pour blended mixture into greased ramekin and bake for 20-25 minutes. Let rest for 5 minutes to set.

While the baked oatmeal is resting, whisk melted coconut oil, cream cheese, and almond milk together. Drizzle on top of baked oatmeal.

Slice in half, serve, and enjoy!*

*Best enjoyed warm.
*Can be kept in fridge for 1 week. Reheat to enjoy again.

From the kitchen of: Cassie Lance