‘Tis the season to treat yourself! Get your mornings off to a sweet start with delicious festive breakfasts. These are perfect for holiday celebrations or easy Sunday mornings all month long!

They taste decadent, but of course they’re all TIU approved ~ made with whole, nourishing ingredients and only natural sugars. Plus, they all have Tone It Up Protein to help you recover post-workout, form lean muscle, rev your metabolism, and energize you!

Enjoy beautiful!

Cinnamon Roll Pancakes Recipe

Makes 1 serving

INGREDIENTS

1 scoop Tone It Up Cinnamon Roll Protein

1 Tbsp. almond milk

1/4 cup egg whites

1/2 mashed banana

Coconut oil spray

 Optional: top with pure maple syrup or coconut yogurt

DIRECTIONS

1. Combine all ingredients in a bowl until smooth.
2. Spray a pan over medium-low heat with coconut oil. Add pancake batter and cook on each side for 3-4 minutes. 
3. Optional: top with pure maple syrup or coconut yogurt. 

Candy Cane Smoothie Bowl Recipe

Makes 1 serving

INGREDIENTS

1/2 frozen banana

Drop of peppermint extract

1 scoop vanilla Tone It Up Protein

1/4 cup frozen cauliflower

1 cup coconut milk

DIRECTIONS

1. Blend all ingredients together.
2. Optional: top with mint candies for an extra treat!

Cinnamon Mornin’ Buns Recipe

Makes 7 cinnamon rolls (1 roll per serving)

INGREDIENTS

Dough:

1 ¼ oz. package active dry yeast

¾ cup warm unsweetened almond milk

2 1/4 cups oat flour

2 scoops Cinnamon Roll Tone It Up Protein

2 tsp. baking powder

1/4 tsp. salt

1/4 cup maple syrup

1 egg

Filling:

1/4 cup dates, pitted

2 tsp. ground cinnamon

1 Tbsp. coconut oil, melted

3 Tbsp. unsweetened almond milk

1 Tbsp. maple syrup

Frosting:

6 Tbsp. coconut cream

1 Tbsp. maple syrup

1 tsp. vanilla extract

Coconut oil spray

DIRECTIONS

1. Preheat oven to 350.
2. Combine active dry yeast & warm almond milk in a bowl. Whisk, then let sit for 5 minutes. Combine all remaining dough ingredients in a separate bowl. Add yeast and almond milk and stir. Let sit in a covered bowl in a warm room for one hour.
3. On a well-floured surface, roll the dough out into a rectangle, about 1-inch thick. Combine all filling ingredients in a blender and blend until smooth. Brush dough with filling, leaving a 1-inch border on the two longer sides. Carefully roll up the dough into a log, starting at one long edge and rolling toward the other one. Pinch the ends to seal it.
4. Spray coconut oil on a baking sheet. Cut the log into 7 pieces and place on the sheet. Cook for 18-22 min.
5. Combine all frosting ingredients in a bowl and whisk. Top each bun with frosting.