I have a new obsession to share: Banana bread breakfast cookies.
Normally I would say protein/ regular cookies, but since these taste like banana bread AND my favourite breakfast oat bowl, I’m really quite in love. And when flavour additions are thrown in the mix? OMG!
Plus they only take 15 minutes to make and clock in at around 60 calories per cookie. YES!
This really isn’t even a recipe. It’s me telling you to mix two things together for sweet satisfaction that you don’t have to feel guilty about.
The possibilities are endless with these cookies BUT I’ve added in Soreen Malt loaf and it was a great decision. Thanks to Muscle Food UK, I’ve taken part in the #MFsoreen challenge and this was my easy peasy recipe of choice!
• 2 large bananas, mashed
• 2 cups gluten free oats
And, 2 Soreen snack size Malt loaves, diced
1 Preheat oven to 160 degrees C.
2 Place oats in blender or food processor and blend until oats become the consistency of flour; it’s okay if it’s not perfectly ground.
3 In large bowl combined mashed banana with oats until smooth. Add in Soreen.
4 Spray baking sheet with nonstick spray. Drop dough by large tablespoons onto cookie sheet; flatten a bit with a rubber spatula. Bake for 9-12 minutes or until cookies are set. Remove from oven and cool on wire rack. Cookies will keep in a covered container for a few days, or they can be frozen and reheated. Makes about 16 cookies.
Eating the right amount of protein at breakfast can increase feelings of satiety; helping you to feel fuller for longer, aiding weight loss and weight control, and making it easier to concentrate at work. Eggs are one of the best sources of complete protein, so are a great addition to this breakfast!
Cooking Time: 10 minutes
- 1 scoop chocolate protein powder (I used The Good Guru– use code Hannaheats20 for 20% off),
- 1 tbsp raw cacao powder,
- 1/4 c unsweetened almond milk,
- 4 egg whites (100g of Two Chicks Egg Whites),
- 1/4 c sweetener (I used Natvia),
- 1/2 tsp vanilla extract
- 2 slices of bread
Toppings: Choose any you desire but some options are:
- choc chips
- frozen berries of choice
- In a large bowl whisk together all the ingredients except the bread and topping.
- Place the bread in a large rectangular container and pour the egg mixture over the top allow to sit for 10mins.
- Heat a pan to a medium heat and cook the bread for 2-3 minutes each side.
- Place the toppings onto the toast and serve immediately.
Amazing Banana Oat Breakfast Bars – they taste like banana bread! No flour, butter, eggs, or dairy in this healthy recipe!
I’ve realised that my body loves natural foods — and these bars are exactly that. No flour, eggs, dairy, or butter!
These breakfast (or snack) bars are made with:
Gluten Free Oats (you get to make oat flour and it’s soooo easy)!
Honey (or agave/maple syrup!).
Tiny tiny bit of dairy free yogurt.
Goji Berries for a little bit of sweetness.
- 150g gluten free oats
- 30g of protein powder of choice
- 1/2 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 3 medium ripe bananas
- 2 teaspoons pure vanilla extract (gluten free, if desired)
- 50g of Nush banoffee yogurt
- 50g honey (agave nectar if vegan)
- 50g of goji berries.
- 15g of Chia seeds
- Preheat oven to 160 degrees c. Spray 9×9 inch baking pan with nonstick cooking spray.
- To make oat flour: Place oats into blender or food processor and blend for 1-2 minutes until oatmeal resembles flour. You may need to stop blender and stir oats a couple of times to ensure that all oats have been blended. Transfer oat flour medium bowl; whisk in baking powder, bicarbonate of soda, salt, protein powder, chia seeds and cinnamon; set aside.
- Place bananas, vanilla, yogurt and honey into blender; blend 1-2 minutes or until smooth and creamy. Add to oat flour mixture and mix until just combined.
- Gently fold in the goji berries. Pour batter into prepared pan, spreading evenly with rubber spatula. Bake for 15 minutes or until knife inserted into center comes out clean or with just a few crumbs attached. Cool 10-15 minutes on wire rack.
- Cut bars into 16 squares and enjoy!
A moist and tender dark cake baked with molasses and spices, topped with Oppo salted caramel ice-cream; perfect to welcome in the colder months.
Preparation time 10 minutes
Cooking time 10-15 minutes
- 20g almond/ coconut flour
- 20g buckwheat flour
- 20g vanilla protein powder
- ½ tsp each; cinnamon, ginger
- 1 tsp molasses
- 1 tsp baking powder
- 100ml egg whites
- 100ml milk (I used almond)
- 1 apple, sliced.
- Preheat oven to180C and grease a cast iron skillet with coconut oil.
- In a medium bowl, mix together the dry ingredients and then mix in the wet ingredients EXCEPT for the apple.
- Pour the mix in to the skillet and top with the apple slices,
- Cook for 15 minutes.
- Top with Oppo icecream!
These pancakes are moist, delicious, fluffy and packed full of warm spices. They are perfect for the cold winter mornings, but can be enjoyed any time of the year.
Serve for breakfast, brunch or dessert with maple syrup and chopped walnuts.
Ingredients (Serves 2):
- 40g Ground Almonds
- 40g Wholemeal Spelt Flour
- 40g Coconut Flour
- 1 tsp Baking Powder
- 1tsp All Spice (or more, if you fancy!)
- 200ml Almond Nut Milk (or any other)
- 1tsp Agave Or Maple Syrup
- 1 Egg
- 100g Pumpkin steamed and mashed (or Pumpkin Purée)
- Chop up the pumpkin flesh into chunks and steam until soft and able to mashed. I used a microwave tubberware steamer which takes approx 6 mins. (Or skip this step if using pumpkin purée)
- Mix all pancakes ingredients, including the mashed pumpkin, until thoroughly combined – use a food processor to speed up this process and for a smooth batter.
- Heat 1tsp coconut oil in a frying pan over a low to medium heat and begin with approx 1/6 of the pancakes batter. Heat until bubbles form, and flip to cook for another minute or two. Repeat for the rest of the mixture, adding coconut oil to the pan as required.
- Serve and enjoy
Find Steph’s recipe on her blog here too:
If you’ve never heard of overnight oats before, let me give you a quick little primer. Overnight oats are a no-cook method of making porridge. Instead of cooking your oats with liquid in the microwave, you mix your oats with the liquid and other mix-ins, and let it rest in the fridge overnight.
In the morning, you have a pudding-like porridge that is perfect for easy grab-and-go breakfasts. It doesn’t have the same texture as microwave oats. It’s creamier, denser, and in my opinion, so much tastier.
So, what do you need to make them?
The basic staples are:
- oats (as many as you need to suffice your hunger needs),
- Liquid (I use dairy free milks but you can use yogurt, water, milk, coconut water… ANY liquid)!
Mix these together, with the optional add ins below and leave for a minimum of 8 hours!
The optional add ins:
- Chia seeds/ Flax seeds; these make a gloopier consistency but will help to keep you full for longer.
- Frozen berries; these are great as they add in a natural sweetness,
- Nut butter; this makes it even creamier,
- Superfood powders; cacao powder adds a great chocolate flavour, lucuma has a lovely caramel taste, maca for a natural caffeine kick, acai to add a lovely colour..
- Nuts and seeds; this adds a great texture to your breakfast plus adds in healthy fats,
- Grated apple; this is more like a bircher recipe but tastes great!
- Protein powders; great to add in a protein kick post/ pre workout!
Great flavour combinations:
Here, you use the basic staples and then add in your optional add ins to mix things up!
- Cacao orange; cacao powder (or chocolate protein powder) + grated orange zest,
- PB and J; Peanut butter + Frozen Berries + chia seeds,
- Vanilla; Vanilla protein powder + Chia seeds + Fruit,
- Carrot Cake; grated carrot + raisins + vanilla protein powder,
- Banana Choc chip; Cacao Nibs + Banana coins + Vanilla Protein Powder,
- Tropical fruit; frozen mixed tropical fruits + chia seeds + Vanilla Protein Powder,
- Chocolate coconut; cacao powder + coconut milk + desiccated coconut,
- Apple Pie; Diced apple + cinnamon + Nutmeg + Raisins
Let me know if you try them!
Brownies. Everyone loves them. But have you ever tried to make brownies using ice cream? Well, I can tell you that this is delicious! Enjoy!
- Serves 2
- Prep time – 5 minutes
- Cooking time – 15 minutes
- 200ml of melted Oppo Chocolate Hazelnut ice cream
- 1 tbsp of cacao powder
- 1 egg
- 1/2 a teaspoon of baking powder
- 1 scoop of chocolate protein powder (or more flour)
- 50g of flour
- 100g of Black Forest fruits
- Toppings of choice
- Grease your skillet and pre heat your oven to 180’C
- Combine all of the dry ingredients
- Mix the wet ingredients in with the dry and then stir in the fruit
- Pour the mix into your skillet
- Put the skillet in the oven and cook the mix for 15 minutes
- Add your toppings and ENJOY!
If you’ve been following me for a while, you’ll know that I love courgette. I eat so much courgette and, if I’m honest, I necver get cougette’d out.
I made a very tasty salad with swordfish, put together an addictive chocolate courgette cake, and ate more courgetti with my meals and grated in my oats than I care to think about.
Like carrots in carrot cake, adding courgette to baked goods does not result in a vegetable flavor or texture. The courgette adds moisture, and a boost of fibre and nutrients meaning that any baked good involving the veggie can probably be considered health food. It’s science.
All joking and misguided justifications aside, these waffles really will start your morning off right. They’re quick to put together, and include wholesome, nutrient-dense ingredients.
Cooking time: 15 minutes
- 100ml of egg whites,
- Half a grated courgette,
- A handful of muesli,
- 30g of oats,
- 1 scoop of protein.
- Toppings of choice!
- Combine all of your ingredients together,
- Preheat your waffle iron and then spoon enough mixture in.
- Cook until browned and keep repeating until you have done it all!
- Serve and enjoy!
Let me know what you think!
It seems so simple but it’s soooo good! The perfect way to fix up any sweet craving you may have. This omelette is packed full of protein and is a great pre-workout or rest day breakfast/ snack. This is definitely a high protein treat with a low calorie count.
Prep time: 5 minutes
Cooking time: 10 minutes
- 150g of egg whites,
- 1 tsp cinnamon,
- 1 tsp vanilla extract,
- A dash of milk (I used Pip and Nut almond milk).
- Toppings of choice.
- Simply mix the ingredients together; I used a whisk to make it nice and fluffy.
- Spray a medium pan with nonstick spray, pour the mixture in, and cook on a medium heat. I like to cover the pan to help it cook evenly or pop it under the grill once the under side is cooked.
- Once cooked, pop it on to your plate and top with whatever you fancy.
Let me know what you think!
Telling someone that you’re having pancakes for breakfast sounds super unhealthy (not that having that sometimes is a bad thing)! They’re often laden with syrups, cream, toppings of all sorts (if you’ve been to the Pancake house at Centre Parcs, you’ll have seen allllll the topping options) and made with butter, full fat milk/buttermilk and your bog-standard flour. HOWEVER, having a healthy pancake breakfast is such a simple task.. there really is no excuse.
These high protein pancakes are whizzed up in seconds and, if you don’t want the chocolate option, contain only 3 ingredients.
So, here they are:
Cooking time: 15 minutes
- 1 banana,
- 1 scoop of protein,
- 150ml of egg whites or two eggs,
- Optional: Cacao powder
- Toppings of choice.
- Pop all of the ingredients in your blender and whizz until well combined,
- Heat a frying pan on a medium heat and grease with either coconut oil or fry light spray,
- Pour 2 tablespoons amount in to the pan in a circulaur shape.
- Cook your pancake for around 2 minutes before flipping on to the other side.
- Continue to do so until all your mix is gone.
- Add your toppings and ENJOY!