3 INGREDIENT PROTEIN GRANOLA

COLLECTIONS, SWEET BREAKFAST & DONUTS

361

Calories

6g

FAT

44g

carbs

30g

protein

Ingredients

3/4 cup dry oats (rolled, instant, and gluten free all work)
2 tablespoons almond milk
1 serving/scoop protein powder (any flavor and version will work)
1 tablespoon of sugar free maple syrup

Directions

Mix almond milk, protein powder, and sugar free maple syrup until well combined. Pour the thick syrup mixture over the oats and mix until well coated. Spread evenly on a baking sheet. Bake at 375 F for 22 minutes but flip half way through. Allow the granola to cool and harden in the fridge for at least 3 hours before enjoying.

From the kitchen of: Rebecca de la O

MINT CHOCOLATE GRANOLA

COLLECTIONS, SWEET BREAKFAST & DONUTS

121

Calories

5g

FAT

10g

carbs

8g

protein

Ingredients

1 cup puffed kamut cereal
1 1/2 cups oats
1 scoop protein hot chocolate
1 tsp cocoa powder
28g almonds
2 tbsp coconut oil
1 tbsp sugar free coffee syrup
1/3 cup sugar free Choczero peppermint syrup
56g sugar free white chocolate peppermint chips

Directions

Serving Size: 10

1. Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with a silicone mat or parchment paper.
2. Combine the oats, kamut, protein powder, almonds and cocoa in a large bowl.
3. In a small saucepan, heat the oil and syrups until it just begins to bubble.
4. Pour the syrup mixture over the oat mixture and toss to coat.
5. In an even layer, put the mixture on the baking sheet. Bake for 15 minutes s
6. Remove from the oven and flip the granola carefully. Reduce the temperature to 300 degrees Fahrenheit and bake for an additional 15 minutes.
7. Remove from oven and allow the granola to cool completely. Toss in the chocolate chips. Store in an airtight container.

From the kitchen of: Megan Osborn

PROTEIN GINGERBREAD COOKIE MUFFINS

COLLECTIONS, SWEET BREAKFAST & DONUTS

127

Calories

4g

FAT

16g

carbs

6g

protein

Ingredients

– 58g light Country Crock butter, softened
– 40g Swerve brown sugar
– 1/4 egg, beaten
– 20mL blackstrap molasses
– 90g all purpose flour
– 28g @bowmar_nutrition Protein Egg Nog
– 1/2 tsp baking soda
– 2 dashes of cinnamon
– sprinkle of ginger
– sprinkle of ground cloves
– sprinkle of nutmeg
– sprinkle of allspice

Directions

Serving Size: 6

1. Use an electric mixer to beat the butter and brown sugar together. Next, add in the egg and molasses, then beat again.
2. Add in the rest of the ingredients and stir together with a rubber scraper until fully combined. Cover your bowl with plastic wrap and refrigerate for an hour.
3. Once the dough is chilled, preheat your oven to 350 degrees F. Form the dough into 2-inch mounds. The dough is sticky, so coat your hands in flour for this!
4. Place the mounds on a parchment paper-lined cookie sheet. Sprinkle them with some granulated 0 calorie sweetener. Bake for 8 minutes.
5. Serve warm or room temp

From the kitchen of: Katharina Garcia-Nelson

COCOA POWDER MUFFINS

COLLECTIONS, SWEET BREAKFAST & DONUTS

79

Calories

2g

FAT

13g

carbs

4g

protein

Ingredients

* 6 Tablespoons unsweetened cocoa powder
* 1/2 cup chocolate protein powder
* 1 1/2 cups whole wheat flour
* 1/2 cup sugar
* 1 teaspoon baking powder
* 1 1/2 teaspoons baking soda
* 2 large eggs
* 1 cup milk
* 1 1/2 cups unsweetened applesauce
* 1 Tablespoon vanilla extract
* 1 Tablespoon vegetable oil

Directions

Serving Size: 24

1. Preheat oven to 400 degrees F.
2. Line muffin tins with cupcake liners or spray with nonstick cooking spray.
3. In a large mixing bowl, combine cocoa powder, protein powder, whole wheat flour, sugar, baking powder and baking soda.
4. Mix in eggs, milk, applesauce, vanilla and vegetable oil until well combined.
5. Fill each cupcake liner 2/3 of the way full or use a large cookie scoop to place batter in cups.
6. Bake for 20 minutes or until set in the center.

From the kitchen of: Mel Coutsouvelis

PROTEIN BROWNIE BATTER CHOCOLATE OVERNIGHT OATS

COLLECTIONS, SWEET BREAKFAST & DONUTS

576

Calories

26g

FAT

64g

carbs

31g

protein

Ingredients

1/2 cup rolled oats
1 1/2 tbsp cocoa powder
2 tsp chia seeds, optional
1/8 tsp salt
1/2 cup plain yogurt
2 tbsp protein Hazlenut butter
1/2 cup coconut milk
2-4 tsp chocolate chips or mini chocolate chips
sweetener of choice, to taste

Directions

1. Stir together the first three ingredients (and chia, if using) in a mason jar or lidded container.
2. Top with the remaining ingredients, then seal the lid tightly.
3. Shake to evenly combine all ingredients. Transfer to the fridge, and let sit overnight.
4. The next day, simply take off the lid and breakfast is ready! (If you’d prefer, you can also heat it up at this time.) Sweeten as desired, either before or after letting it sit.

From the kitchen of: Heather Narraway

PROTEIN CRUNCHY FRENCH TOAST

COLLECTIONS, SWEET BREAKFAST & DONUTS

127

Calories

3g

FAT

19g

carbs

6g

protein

Ingredients

4 Eggs, large
2 heaping cups Crispy rice cereal
1 scoop protein french toast
1 tsp Cinnamon, ground
1/4 cup Granulated sugar
1/4 tsp Salt
1 tsp Vanilla extract
8 thick slices Bread
2/3 cup Milk

Directions

Serving Size: 12

1. Mix together the eggs, protein powder, spices, milk and sugar
2. dip the bread into egg batter coating both sides
3. place the covered bread into the container with rice crispy’s and coating both sides again
4. place in well greased frying pan and cook on each side until golden brown
5. once cooked place on plate and enjoy

From the kitchen of: Heather Narraway