| BANANA HAZELNUT CRUMBLE PROTEIN YOGURT |
A dreamy, creamy way to start your day with 30g+ protein per serving! The recipe listed below and pictured in the video hits exactly 30g protein, but below I've given you three more ways to boost the protein even higher!
Increase the protein even more:
The Nuzest Smooth Vanilla protein powder I use has 20g protein per serving. To increase the protein you could add another half serving, making it another 10g protein for only 50 calories more, or use a different protein powder with a higher protein content.
Another way to increase the protein would be to substitute the hazelnut butter for peanut butter made from peanut butter powder. Hazelnut butter has only 2g protein per tablespoon whereas a peanut butter powder whipped into peanut butter has anywhere from 5-7g protein per serving!
Use vegan greek yogurt in place of plain coconut yogurt. One serving of vegan greek yogurt has around 10-14g protein per serving, as opposed to the plain coconut yogurt I used today with 4g protein per serving.
Recipe notes:
Switch up the flavour of this easy breakfast prep by using berries instead of banana, a different protein powder flavour, or a different nut butter!
Recipe makes 4 servings
Macros per serving:
422 cals - 18g fat - 35g carbs - 30g protein
Ingredients:
650g container plain coconut yogurt
100g Nuzest Vanilla Protein (8 scoops or 4 servings protein powder) 15% off link
1/4 cup flax meal, optional, but a great way to increase your fiber and omega 3's
2-3 tbsp almond milk
2 bananas, chopped
1/2 cup sprouted oats
2 tbsp Italian Organic Hazelnut Butter (this stuff is amazing!!!) 15% off link
Recipe:
Add yogurt, vanilla protein, and flax meal to a bowl and whip until smooth. You may need to add 2-3 tbsp almond milk to reach a super smooth consistency. This will vary based on the protein powder and yogurt you use.
Pour mixture into 4 meal prep containers and set aside.
Add sprouted oats to a blender and pulse just a few times. You want the oats to still be a little chunky.
Add the pulsed oats to a bowl with hazelnut butter and mix together with a spoon. It should resemble a thick crumble, similar to wet sand.
Slice the bananas and divide the banana pieces across the four yogurt bowls.
Top each with 1/4 of the oat/hazelnut butter mixture.
Top with flaky sea salt if desired.
Seal and refrigerate until ready to eat.
Enjoy!
Looking for more high protein plant-based recipes with macros? Make sure to check out the High Protein Vegan Ebook Collection for tons of easy, meal prep friendly recipes with full macro and calorie breakdowns with every recipe.