High-Protein Brownie Batter

A thick, scoopable brownie-batter-style snack made with vanilla high-protein Greek yogurt, cocoa, and your choice of oat flour or an oat/flax blend, chilled to hydrate. For the total weight of the flour, it needs to be at a total of 30g no matter the different mixes that you choose. Option A: The All-Oat Flour Style ​Calories: ~325 kcal ​Protein: ~24g ​Total Fat: ~11g (Clean fats from the cashew butter and oats) ​Net Carbs: ~30g ​Fiber: ~7g ​Option B: The 75/25 Best of Both Worlds Split ​Calories: ~335 kcal ​Protein: ~25g ​Total Fat: ~14g (Includes ~1.7g of premium, anti-inflammatory Omega-3 ALA from the flax) ​Net Carbs: ~26g ​Fiber: ~8g

Great

% Daily Values based on a 2,000 calorie diet

Step 1

The Base: Add your 120 g of vanilla protein yogurt and 15 g of nut butter to a small bowl.

Step 2

The Dry Ingredients: Toss in the 10 g of cocoa powder, followed by whichever flour blend you are using today (either the oat/flax mix or the strait oat flour).

Step 3

Mix: Stir everything together thoroughly. If the flour absorbs the liquid quickly and it feels a bit too dry, add a tiny splash of milk until it forms a thick, scoopable batter.

Step 4

The Chill: Pop the bowl into the fridge for 30 minutes. This step lets the flours hydrate, removing any graininess and making the texture rich and thick.