DIRECTIONS In a blender, combine the coconut milk and protein powder. In an 8-ounce jar with a tight fitting lid, use a fork to combine oats, hemp hearts, chia and a pinch of salt. Mix in the …
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Preheat oven to 350 degree Fahrenheit. Line a cookie sheet or your favorite baking sheet with parchment paper or use a non-stick baking …
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1⁄8 teaspoon mineral salt 1 teaspoon monk fruit sweetener (or sweetener of your choice) 1 heaping tablespoon natural peanut butter 1 heaping tablespoon sugar-free chocolate chips Mix all ingredients together in jar and seal tightly. Place …
Instructions. In a mixing bowl, add old-fashioned rolled oats, chia seeds, cocoa powder, sweetener, almond milk, and peanut butter. Whisk for 1-2 minutes or until fully combined. You can also place the ingredients in a glass …
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½ cup peanut butter ¼ cup low carb sugar substitute add ⅓ cup for sweeter cookies ¼ teaspoon salt 1 large egg 2 tablespoons sugar free chocolate chips Instructions Preheat oven to 350°F In medium bowl, blend …
Preheat oven to 350 degrees. Line cookie sheet with parchment paper (do not grease parchment). Mix peanut butter, Splenda, egg, vanilla until combined. Then slowly mix in …
In a medium bowl, beat together the peanut butter and coconut sugar using an electric hand mixer until well combined. * Add 1 Tbsp of Greek yogurt to the mixture and beat until well combined and the mixture starts to …
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Instructions. In a large bowl, whisk together the oats, baking powder, baking soda, cinnamon, and salt. In a medium bowl, combine the peanut butter, egg, vanilla, and honey. Whisk until blended. Scrape the liquid mixture into the oat …
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rolled oats 1 2 Instructions Add all of the ingredients (except for the chocolate chips) in a small jar or Tupperware container. Place in the fridge overnight. Adjust and add …
Instructions. To a mixing bowl add the oats, chia seeds, chocolate chips, protein powder and salt. Mix well to combine. Stir in the almond/peanut butter, maple syrup, vanilla …
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Instructions. Mix all ingredients together until smooth. Place in freezer for 3-4 minutes. Scoop into balls, or eat with a spoon! You should have a soft, wet dough. Placing it in the freezer will …
Directions. Add in the dry ingredients—oats and chia seeds (if desired)—to the Mason jar first. Pour in the milk, then add in the peanut butter and maple syrup. Mix the ingredients together until the peanut butter has …
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Total prep time: 50 minutes. Melt the butter in small pot or sauce pan. Pour into a bowl and mix together with the xylitol until dissolved. This may take a couple minutes. Add the egg, vanilla and almond mash and mix …
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Combine flour and baking soda in a separate bowl. Stir dry ingredients into the wet ingredients until just combined. Stir in oats and chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheets. Bake in the preheated oven until …
In a medium bowl, mix together peanut butter, sweetener, salt, and eggs until the ingredients are well combined. Add chocolate chips. Stir chocolate chips into the batter. Chopped peanuts can be added too. Divide dough onto baking sheet.
Beat in the eggs one at a time, then stir in the peanut butter, water and vanilla. Combine the flour and baking soda, stir into the creamed mixture. Finally, stir in the rolled oats and chocolate chips. Drop by teaspoonfuls onto an unprepared cookie sheet.
This peanut butter overnight oats recipe is bound to become one of your go-to healthy breakfasts! Kiersten Hickman/Eat This, Not That! I find it's easier to mix everything together by pouring the dry ingredients into the Mason jar first. This would be oats and, if you want, chia seeds.
Instructions In a mixing bowl, add old-fashioned rolled oats, chia seeds, cocoa powder, sweetener, almond milk, and peanut butter. Whisk for 1-2 minutes or until fully combined. You can also place the ingredients in a glass mason jar, shake vigorously, and form a consistent chocolate mixture.