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For the oats

• ½ cup oats
• ½ cup vanilla Greek yogurt
• 1 tbsp peanut butter
• 2 tsp chia seeds
• ⅓ cup almond milk
• A pinch of cinnamon
• ½ banana

To finish

• ½ banana, sliced
• 1 Peanut Butter Chocolate Chip G2G Bar

How to make it

1. Mix the oats, yogurt, peanut butter, chia, almond milk, cinnamon and half a banana in a bowl. Cover and refrigerate overnight.
2. When ready to eat, add the remaining sliced banana and crumble the G2G bar over the top.

For the base and filling

• ½ Almond Coconut G2G Bar
• ½ cup low-fat cottage cheese
• 1–2 tbsp sugar-free cheesecake pudding mix
• 1 tsp vanilla protein powder (optional)

To finish

• Fresh strawberries or other fruit
• 1 Almond Coconut G2G Bar for crumbling

How to make it

1. Press the half bar into a small dish to form a crust. If needed, soften the unwrapped bar briefly before pressing.
2. Blend the cottage cheese until smooth. Gradually stir in the pudding mix and optional protein powder. A splash of almond milk can loosen a thick mixture.
3. Spoon the filling over the crust, then finish with fruit and crumbled bar.

What you need

• 1 banana
• 1 cup yogurt of your choice
• ½ cup nut butter of your choice
• ½ Peanut Butter Banana Chocolate G2G Bar
• 1 tbsp chocolate shavings

How to make it

1. Slice the banana lengthwise and arrange the halves in a dish.
2. Spread with nut butter, then spoon the yogurt over it.
3. Finish with chocolate shavings and the crumbled half bar.

What you need

• 1 cup spinach
• 1 cup frozen mango
• 1 scoop coconut-flavoured protein powder
• ¼–1 cup nut milk, to your preferred thickness
• A splash of cold water
• 1 Almond Chocolate Chip G2G Bar

How to make it

1. Blend the spinach with a little cold water until smooth.
2. Add the mango, protein powder and some nut milk. Blend, adding more milk as needed for your preferred texture.
3. Pour into a glass or bowl and finish with the chopped G2G bar.

For the porridge

• 1 tsp avocado oil
• ½ cup uncooked millet, rinsed and drained
• 1½ cups almond or nut-free milk
• ½ cup canned coconut milk
• 2 tbsp vanilla protein powder
• 3 tbsp monk fruit sweetener, date sugar or coconut sugar
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp ground cardamom
• ¼ tsp sea salt
• A pinch of nutmeg

To finish

• ½–1 cup raisins or chopped dried fruit (optional)
• Fresh fruit
• 1 Peanut Butter and Jelly G2G Bar

How to make it

1. On the sauté setting, toast the millet in oil for 4–6 minutes, until golden.
2. Switch off sauté. Stir in the milks, protein powder, sweetener, vanilla, spices and salt.
3. Secure the lid and pressure cook on high for 15 minutes. Allow the pressure to release naturally before opening.
4. Stir in any dried fruit. Serve warm with fresh fruit and the chopped bar.