PE๐ด๐‘๐‘ˆ๐‘‡ ๐ต๐‘ˆ๐‘‡๐‘‡๐ธ๐‘… ๐‘ƒ๐‘…๐ธ๐‘‡

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PE๐ด๐‘๐‘ˆ๐‘‡ ๐ต๐‘ˆ๐‘‡๐‘‡๐ธ๐‘… ๐‘ƒ๐‘…๐ธ๐‘‡๐‘๐ธ๐ฟ ๐ต๐‘…๐‘‚๐‘Š๐‘๐ผ๐ธ ๐ต๐ด๐พ๐ธ๐ท ๐‘‚๐ด๐‘‡๐‘† ๐Ÿฅจ๐Ÿฅœโ 
โ€ขโ€ขโ€ขโ 
How to pretend tomorrow isn’t Monday? MAKE THE BEST SUNDAY BREAKFAST EVER! ๐Ÿฅณ I took a leaf out of my friend’s book and made myself this godsend of a baked oats๐Ÿ˜ฎโ€๐Ÿ’จ pretzels + peanut butter = happy me ๐Ÿ’œโ 
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Despite receiving a bad wrap in the media, Peanuts are a healthy, low FODMAP high-protein option for vegans. They have a generous monounsaturated fat content, and feature an array of other nutrients that, in numerous studies, have been shown to promote heart health. Peanuts are good sources of vitamin E, niacin, folate, protein and manganese. Peanut butter is also an excellent, easy to digest, spread to have on hand that can add bulk, creaminess and vital calories to a range of snacks, smoothies, treats and even meals and sauces. ๐Ÿ‘…โ 
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BIG thanks to the lovely Kat from @katsbreakfastbowls for taking away my pending Monday blues by being the brains behind this recipe! ๐Ÿ™Œโ 
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INGREDIENTS ๐Ÿ‘‡โ 
>1/2 cup rolled oats/oat flourโ 
>1 scoop low FODMAP choc protein powderโ 
>1/2 tsp baking powderโ 
>1 tbsp unsweetened cocoa powderโ 
>1/2 cup nondairy milk (I used almond)โ 
>2 tbsp coconut yogurtโ 
>filling: 1 tbsp peanut butterโ 
>topping: gluten free pretzelsโ 
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METHOD ๐Ÿ‘‡โ 
-blend all the ingredients together (except for the filling and topping)โ 
-pour 2/3 of the batter into a ramekinโ 
-place filling in the middle and pour the rest of the batter over topโ 
-top with pretzelsโ 
-bake at 400 F for 15 mins and dig in!!โ 
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ENJOY! ๐Ÿ˜˜

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