BREAKFAST

WHITE CHOCOLATE CHIP PUMPKIN GRANOLA

1 1/2 cups rolled oats
1 cup brown rice crisps
1 scoop vanilla protein
1/3 cup pecans, chopped
2 tbsp coconut oil
1/3 cup maple syrup
1/4 cup pumpkin puree
1 tsp vanilla
1 tsp pumpkin spice
1/4 cup white chocolate chips
Preheat oven to 350F. Mix all dry ingredients together besides chocolate chips. On the stove melt together coconut oil, maple syrup, and pumpkin puree. Once bubbling remove from heat and stir in pumpkin spice & vanilla. Pour over dry ingredients & combine. Pour onto large baking tray and flatten into even layer and bake for 15 minutes. Remove from oven, flip, and bake again another 15 min. Let cool for at least 30 minutes before breaking apart and sprinkle in chocolate chips

3 INGREDIENT MARIONBERRY POPTARTS

1 1/2 cups pancake/waffle mix

1/2 cup + 2 tbsp greek yogurt 

~1/4 cup jam, divided (I used Marionberry jam, but you could use any)

Icing

1 cup powdered sugar

2 tbsp nut milk

1 tbsp jam

splash of vanilla extract

Preheat oven to 350F. Combine pancake mix & greek yogurt in a bowl till it forms a dough ball. Roll out onto a baking sheet with parchment paper into a large rectangle. Make 4 cut outs of smaller rectangles. Fill the center of 2 with jam and add the other 2 on top. Seal the edges & crimp with a fork. Spray tops of each with coconut oil. Bake for 15 minutes. Mix all ingredients together for icing in a bowl & spread on top after they have cooled for a couple minutes.

HONEY NUT GRANOLA

2 cups rolled oats

1/2 cup pecans, chopped

1/2 cup walnuts, chopped

handful of slivered almonds

2 tbsp coconut sugar

1/2 tsp cinnamon

pinch of sea salt

1/4 cup nut butter

1/4 cup honey

splash of vanilla extract

Preheat oven to 350F. Mix all dry ingredients together in a bowl. Over a small saucepan on medium-low heat, add wet ingredients & stir together and remove from heat when it starts to bubble. Pour over dry ingredients and mix until combined. Spread out in an even layer on a baking sheet lined with parchment paper. Bake for 20 minutes or until edges are golden brown. Remove & let cool for 30 minutes before breaking into chunks.

DONUT HOLES

2 cups pancake mix
1/2 cup water
1/2 cup powdered sugar
*optional* chocolate almond dip
Preheat oven to 350F. Add pancake mix & water to bowl & combine till a dough forms. Roll into balls (option to stuff some with chocolate almond dip). Bake for 10 minutes. Dab outside with water & roll in powdered sugar

CHOCOLATE COLLAGEN HAZELNUT WAFFLES

1 cup oat flour

1 tbsp coconut flour

1 scoop chocolate collagen powder

1 tsp baking powder

1 mashed banana

1/4 cup coconut oil, melted

1 cup hazelnut milk

1 tsp vanilla extract

Combine dry ingredients in a bowl. Add wet. Mix. Heat waffle maker & spray with coconut oil. (Add additional hazelnut milk if batter is too thick). Add 1/3 cup of batter to waffle maker. Cook according to waffle maker instructions.

FRENCH TOAST CEREAL BARS

3 cups Forager Project Grain Free Chocolate O's

3/4 cup Abbys Better French Toast Pecan Butter

1/2 cup maple syrup or honey

Glaze:

1 cup powdered sugar + enough coconut milk till it starts to turn into the drizzle consistency you want

Line pan with parchment paper. Set aside 3 cups of cereal into large bowl. Add the nut butter & sweetener to a small pan on medium heat & stir together until it just starts bubbling. Remove from heat and add to cereal and mix. Press into pan. Refrigerate for at least an hour. Mix glaze ingredients together in a bowl and drizzle over

PEANUT BUTTER MOCHA BREAKFAST BROWNIES

3 ripe bananas

1/2 cup peanut butter

1/4 cup coffee protein (I used nuzest - code Nikki15)

1/4 cup cacao powder

*optional 1 tbsp maca powder*

Preheat oven to 350F. Mash bananas in a large bowl, add in peanut butter, and mix until combined. Add dry ingredients and mix again. Pour into lined pan and bake for 15-20 minutes.

GOLDEN VANILLA CHAI QUINOA OATS

1/3 cup sprouted oats
1/4 cup cooked & cooled quinoa
1 cup water
1 scoop @ora.organic vanilla chai protein
1 scoop @ora.organic turmeric powder supplement (or turmeric powder)
Bring 1 cup of water to boil on the stove. Add oats & quinoa and continue stirring until it thickens. Towards end, add protein and turmeric and stir until combined. Top however you please!

COFFEE NUT GRANOLA

3 cups oats
1/2 cup shredded unsweetened coconut
1/2 cup cashews
1/3 cup sliced almonds
2 tsp espresso powder
2 tbsp ground flaxseed
1 tsp cinnamon
1/2 tsp sea salt
1/4 cup coconut oil
1/4 cup cold brew or brewed coffee
2 tbsp maple syrup
1 tsp vanilla extract
Preheat oven to 300F. Line large baking sheet with parchment paper. In a large bowl, combine dry ingredients. In a small saucepan over medium-low heat, whisk together coconut oil, cold brew, maple syrup & vanilla. Whisk until coconut oil is melted & mixture is well combined. Remove from heat & pour over dry ingredients & mix. Spread mixture out on baking sheet in even layer and bake 30-35 minutes, stirring every 10 min, or until golden brown

VANILLA MACA PEANUT BUTTER

3 cups peanuts
1 tbsp coconut oil
1 scoop @vitalproteins vanilla collagen
1 tbsp maca powder
pinch of salt
splash of vanilla extract
Preheat oven to 375F. Dry roast peanuts for 8-10 minutes. Immediately place in food processor or high-speed blender with coconut oil. Process (you will need to stop and scrape sides a few times). Will take around 5-8 minutes to turn into liquid. Once it's reached a more liquid consistency add rest of the ingredients and blend until incorporated.

SALTED EGGNOG GRANOLA

1 cup rolled oats
1 cup brown rice crisps cereal
1/2 cup steel cut oats
1 scoop vanilla protein
1/4 cup Uplift Vanilla Prebiotic Powder (or another scoop protein)
1 tbsp cinnamon
1 tsp nutmeg
1/3 cup salted eggnog nut butter (or any)
1/4 cup maple syrup
Preheat oven to 375F. Mix all the dry ingredients in a bowl. Then add in wet and mix again. Line baking sheet with parchment paper and press mixture onto sheet. Bake for 10 minutes and let cool for at least 30 before breaking into chunks

 

Subscribe Form

©2020 by Nikki Jahnke