This one's for the busy mornings when you still want to do right by your body. Lizette's go-to breakfast shake packs serious nutrition into under 2 minutes — think spinach, chia seeds, tropical frozen fruit, and two scoops of EarthChimp vanilla to tie it all together. High protein, high fiber, and genuinely delicious. No excuses needed.
INGREDIENTS
WET INGREDIENTS:
- 2 largeEggs— or 2 flax eggs for fully vegan (1 tbsp ground flax + 3 tbsp water each)
- 40 gHoney— or maple syrup to keep it vegan
- 235 mL2% milk— or oat / almond milk for plant-based2
- 55 mLUnsweetened apple sauce1.5 tspVanilla extract
FROSTING:
- 50 gSoftened cream cheese— or vegan cream cheese
- 130 g0% Greek yogurt— or coconut yogurt for dairy-free
- 27 gHoney— or maple syrup
- ½ tspVanilla extract
DRY INGREDIENTS
- 57 g EarthChimp plain protein powder
- 205 g Rolled oats
- 85 g Shredded carrots
- 60 g Unsweetened dried cranberries
- 2 tsp Baking powder
- 2½ tsp Cinnamon
- 1.5 tsp Ground ginger
- 1 tsp Nutmeg
- ¼ tsp Salt
Instructions:
- Preheat your oven to 350°F (175°C) and grease an 8×8 baking dish.
- Add all the wet ingredients directly into the baking dish: eggs, honey, milk, apple sauce, and vanilla extract. Whisk until fully combined.
- Add all the dry ingredients on top: EarthChimp plain protein, rolled oats, shredded carrots, dried cranberries, baking powder, cinnamon, ginger, nutmeg, and salt. Stir until everything is fully mixed in — no dry spots!
- Bake for 35–45 minutes, until a toothpick inserted in the centre comes out clean.
Every oven's a little different — start checking at 35 mins! - While it bakes, whip up the frosting: combine softened cream cheese, Greek yogurt, honey, and vanilla in a bowl. Mix until smooth and creamy.
- Let the bake cool completely, then spread the frosting generously on top. Slice into 9 squares and enjoy!
- Stores well in the fridge for up to 4 days — great for meal prep!
