I am obsessed with Biscoff Spread.
Can’t. Stop. Eating. It.
GAH! It is soooooo delicious!
You know those yummy gingerbread-esque cookies you get on an airplane that come in the little red packages?
This stuff tastes exactly like them, but it is as spreadable and as creamy as peanut butter.
They even have a crunchy version (which is my fav, drooool).
If you haven’t discovered it yet, count your blessings. Because once you do…you will keep a spoon in your bra like I do, making it possible for you to easily scoop a bit out of the jar every time you pass the pantry.
Think I’m kidding?!?
I wish I was!
So, because this stuff brings out the fatty piggy in me, I try my hardest to eat it in moderation by slathering it on a banana or apple slices. That’s a healthy snack, right?!?
One day I decided that it would be fantabulous to make a banana and biscoff “milk shake” (which is in quotes b/c I don’t use regular milk).
O.M.G. It was fantastico.
Today’s recipe is a play on my original version, but with a few added ingredients to boost the healthiness and protein: whole wheat oats and plain greek yogurt (you could also add some protein powder too).
At first I was worried that the oats would make the shake kind of goopy, but it didn’t at all. In fact, it added some texture which I thought was awesome. Top it with a sprinkle of cinnamon and BAM! You have a naughty tasting breakfast that’s actually good for you!
- 1 frozen, very ripe banana
- 2 tbsp old fashioned or quick cooking oats
- 2 tbsp Biscoff cookie spread (reg or crunchy) or nut butter of choice
- ¾ cup unsweetened vanilla almond milk
- 1 tbsp plain or vanilla Greek yogurt (optional)
- 2 handfuls crushed ice
- cinnamon to garnish
- Add all ingredients to a blender and blend until smooth.
- Pour into a glass, and sprinkle with cinnamon.
*WWpts+= 6 pts per serving*
Getting to know you…
Do you have a fav food that you don’t trust yourself around?
What’s your favorite breakfast?
If you hate bananas, what would you use instead?