serves
2 Bowls
prep time
5-7m
protein
19.5
fat
13.7g
carbs
42.3
calories
377 cals per bowl
| OATS MIX: | |
|---|---|
| 70-80g | Banana |
| 50g | Dairy free yoghurt |
| 20ml | Maple syrup |
| 160ml | Unsweetened vanilla almond milk |
| 5g | Chia seeds |
| 80g | Oats |
| 20g | Macro Mike salted caramel premium almond protein |
| BISCOFF CREME: | |
|---|---|
| 10g | Macro Mike salted caramel premium almond protein |
| 20-30ml | Maple syrup |
| 5g | Melted biscoff or pb |
| 30g | Vanilla coconut yoghurt |
| BISCOFF GLAZE | |
|---|---|
| 20ml | Biscoff spread |
| 1 tbs | Maple Syrup |
| 7g | Vegan white choc or more biscoff |
- Oats Mix: In a bowl mash your banana, add in maple syrup and yoghurt of choice. Once combined add in milk (adjust less milk for whey protein) and chia seeds, mix again. Now add in oats & protein and mix until combined. Distribute in to two small bowls or jars.
- Biscoff Creme: Melt your biscoff in the microwave for 30 seconds, stir in maple syrup, yoghurt and then protein, add a drop of almond milk if it needs thinning out. Mix until smooth, distribute over the oats to cover.
- Biscoff Glaze: Add biscoff & white choc to a bowl, microwave for 30 seconds, stir till melted together, if needed microwave again for 15 second intervals. Once melted, combine with maple syrup. You can add a tsp of warm water to thin. Spread glaze over the creme layer and decorate with crushed biscuit crumbs if desired. Place in the fridge over night so you can grab and go the next day.
