Snacks, Dessert
Kyla Scheese
Easy Chickpea Cookie Dough
Easy Chickpea Cookie Dough
Sauces/Dips
Kyla Scheese
Avocado Tahini Cream
Avocado Tahini Cream

nuzest protein

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Vanilla Cold Brew Overnight Oats

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Quick and easy breakfasts are a major staple in my house, always paired with a small cup of HOT coffee. Iced coffee and cold brew aren’t usually my thing, but these vanilla cold brew overnight oats DEFINITELY are!

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I used Wandering Bear Cold Brew coffee and would highly recommend it if you’re into coffee! The flavor it added to these oats was absolutely perfect.

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What you’ll need:

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  • 1/2 cup rolled oats

  • 3 TB cold brew coffee

  • 1/2 cup milk of choice

  • 2 tsp chia seeds

  • 1 scoop (1/2 serving) vanilla Nuzest protein powder or protein of choice

  • 1-2 tsp maple syrup (to taste)

  • Dash of vanilla extract

  • Dash of cinnamon

Mix all ingredients together and store in the refrigerator overnight, up to 5 days. Top with fruit, nuts, nut butter, coconut, etc. as desired!

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Frozen Chocolate Protein Cookies

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Fridge and pantry clean-outs always have me creating new recipes and combinations, and these little ‘cookies’ are no exception!

They’re really high in protein and fiber, and you can sprinkle any garnish on top that you like… powdered sugar, shredded coconut, chocolate chips, etc. Or you don’t have to add anything if that’s your style!

The collagen peptides are completely optional as well. Adding them won’t change the taste or texture of the cookies, but it will add some extra protein. Collagen is the most abundant protein in our bodies, and taking it is great for hair, skin, nails, joints, and even your gut. I use THESE ones!

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WHAT YOU’LL NEED:

  • 1/2 cup canned pumpkin

  • 2 scoops (1 serving) chocolate Nuzest protein powder

  • 2-3 TB coconut flour

  • 3 TB ground flax

  • 3 TB cocoa powder

  • Dash of maple syrup

  • Optional: 1 scoop collagen peptides

DIRECTIONS:

  1. Mix all of the ingredients together in a small mixing bowl. Add 2 TB of coconut flour to start, and gradually add in up to another TB until the batter consistency is only slightly sticky.

  2. Spoon rounded scoops of batter onto a baking sheet or plate lined with parchment paper. Flatten gently and sprinkle topping, if desired.

  3. Let cookies sit in the freezer for at least 1 hour. Enjoy!

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