INGREDIENTS

100 g porrige oats
90 g wholemeal four
1 large egg white
1 scoop of vanilla whey protein
50 g of 85% dark chocolate
4 heaped tbsp crunchy peanut butter
5 tbsp honey or agave syrup
30 g raisins or other dried fruit
1 tbsp vanilla extract
1 tsp salt
1tbsp baking powder

CARBOHYDRATES: 17 g
PROTEIN: 6 g

My role as a Performance Nutritionist requires early mornings and a lot of travelling. I use these as a ‘kick start’ to the day along with a yoghurt and a piece of fruit. Really easy to make and ideal to wrap up and take with you. You can also use them as a carbohydrate snack pre-training. No refrigeration required. These cookies/ breakfast biscuits are simple to make and at a cost per serving of 26p make it a great alternative to shop bought energy bars that often contain added sugar or maltodextrin. Simply combine the ingredients, mix and bake. After they have cooled down, wrap them up individually. They will last around 2 weeks. Try adding flax or chia seeds for extra health benefits. Balance the texture by adding extra honey.

See the step by step guide and pictures below. Makes 12 large soft bakes cookies

FAT: 4 g
CALORIES: 130

1.

Pre-heat the (fan) oven to 180 °C and prepare a greased baking tray.

2.

In one bowl, mix all of the dry ingredients (minus the chocolate): 100 g oats, 90 g wholemeal flour, 1 scoop vanilla whey protein, 30 g dried fruit, 1 teaspoon salt and 1 tablespoon of baking powder.

3.

In another bowl, mix the wet ingredients: 1 large egg white, 4 heaped tablespoons of peanut butter, 5 tablespoons of honey or agave syrup, tablespoon vanilla extract. Don't worry if it doesn't mix well!

4.

Add the wet ingredients to the dry ingredients and mix well. If you find the mixture is dry/wet add extra oats or honey to compensate.

5.

Dice the 50 g of dark chocolate in to chunks and mix into the mixture.

6.

Spoon the mixture onto the greased baking tray and flatten down into your desired cookie size. Bake at 180 °C for 10 minutes and enjoy!