Don’t get stuck in a boring breakfast rut, mix it up with some of these delicious recipes!
Makes 2 Servings
2 eggs or 4 egg whites or ½ cup egg beaters
1 cup oatmeal dry
2 scoops protein powder
- Mix together and scoop 1/4 cup per pancake onto on a skillet over medium heat until cooked through.
- Can add cinnamon to taste and can be served with sugar free syrup.
Also, try with chocolate or banana flavored protein powder!
Exchanges: 2 starches; 4 meats
160 calories, 17 g carbohydrates, 28 g protein, 3 g fat
Banana Nut Butter Breakfast Cookie
Makes 16 cookies
Serving size: 2 cookies
Exchanges per serving: 1 Protein, 1 Carbohydrate
2 over-ripe bananas, mashed
1 1/2 cups old fashioned oats
1/3 cup nut butter – peanut, almond, sunflower, cashew
2/3 cup unsweetened applesauce
1 scoop vanilla protein powder
1 teaspoon vanilla extract
- Preheat oven 350 degrees.
- In a large bowl, mix banana and nut butter until combined. Add applesauce, protein powder and vanilla extract. Mix until combined. Stir in oatmeal. Mix all ingredients until completely combined.
- Set dough aside for 10 minutes.
- Drop cookie dough on parchment lined cookie sheet. Flatten cookies with your wet hand or a drinking glass. You will have enough cookie dough to make 16 breakfast cookies.
- Bake for 20-25 minutes or until golden brown. Remove from oven and let sit on cookie sheet for about 5 minutes then transfer to cooling rack.
- When completely cooled, store in a airtight container.
Oatmeal Breakfast Cookies
Makes 12 bar cookies
1/2 mashed banana (about 1 large)
1/2 cup natural peanut butter (or non peanut)
1/2 cup honey
2 tsp vanilla
1 cup rolled oats
1/4 cup whole wheat flour
1/4 cup ground flaxseed (or an add’l 1/4c flour)
1/4 cup vanilla protein powder (+2TB of water if dough is too thick)
2 tsp ground cinnamon
1/2 tsp baking soda
1/2 cup dried cranberries or raisins
Prepared 8×8 pan sprayed with cooking spray.
1.Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside.
2.In a large bowl, stir together banana, peanut butter, honey, and vanilla.
3.In a small bowl, combine oats, flour, ground flax, protein powder, cinnamon, and baking soda.
4.Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries.
5.Spread into the prepared 8×8 pan and smooth evenly.
6.Bake for 14 to 16 minutes or until browned. Cool completely in pan then cut into 12 bars..
7.Store in an airtight container for up to 3 days. Freeze well for up to 2 months; thaw before serving.
Exchanges: Per square = 1 Starch, 1 Fat, 1 Fruit