Same old breakfast just not cutting it anymore? This super-indulgent recipe from @cookin.with.chloe is one to get you out of any midweek slump.
If a mix of sweet white chocolate and rich salted caramel with an irresistibly crunchy biscuit topping doesn’t get you to abandon the snooze button, we don’t know what will.
The best part? It’s packed with protein — nearly 30g of it per serving — making it a big-hitter for your macro goals too.
Make up a batch to last a couple of days, so you have an instant breakfast solution to grab and go. Ideal for days when you could really use those extra minutes in bed.
Ingredients
- 200 ml boiling water
- 80 g wheat bisks (about four biscuits)
- 320 g salted caramel yoghurt
- 20 g Impact Whey Protein (White Chocolate)
- 20 g sugar
- 12 g chocolate malt balls
- 1 snack pack mini vanilla sandwich cookies (19g)
Instructions
First, break up the four wheat bisks and split evenly between separate bowls or airtight containers, then top with 10g of sugar & 100ml boiling water in each container.
Use the back of a spoon to combine the ingredients and create a smooth layer at the bottom of your bowl or container. Set aside.
In a separate bowl, mix the yoghurt and protein powder until you have a super-smooth consistency.
Evenly distribute the protein yoghurt mix between the two bowls or containers.
Next, place the chocolate malt balls and vanilla sandwich cookies in a sandwich bag and crush them up using a rolling pin or the base of a mug. Alternatively, you could even just use your hands.
Scatter the crushed topping crumbs over the top of the yoghurt and wheat bisk mix.
Pop the sealed containers (or covered bowls) into the fridge and leave to chill overnight.
Enjoy immediately or keep in the fridge for up to 3 days.
Nutritional info per serving:
| Calories | 369 |
|---|---|
| Total Fat | 6g |
| Total Carbohydrates | 47g |
| Protein | 29g |
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