Starting with the chia pudding, combine the 2 tbsp of chia seeds with the vanilla extract and milk in a small bowl. Mix and let it sit for about 2 minutes until thick.

In a large bowl, whisk together the mashed banana, milk, protein powder, peanut butter, vanilla, and cinnamon.

Add in the rolled oats and salt and mix well until creamy.

Layer the oatmeal mixture and chia pudding in two jars or glass cups. Refrigerate overnight or for at least 3 hours.

When ready, top with fresh fruit, peanut butter, and/or chocolate chips!

Preheat the oven to 200 °C

In a bowl, combine the flour, salt,t and baking powder.

Add in the Greek yogurt and start mixing with your hands. The dough may feel wet and sticky at first, but continue mixing with your hands to form a smoother dough. Add extra flour by the tbsp as needed

Transfer the dough to a floured surface and continue kneading the dough for a couple of minutes. I suggest adding a little extra flour to your hands if the dough is sticky.

Split the dough into 4 equal parts. Roll each one into a strand, then pinch the ends together to form the bagel. Repeat with the remaining dough.

Place the bagels on a parchment-lined baking sheet. Lightly brush each one with the whisked egg and sprinkle with seeds.

Bake for about 18-22 minutes, until the tops are brown. Let cool for 10 minutes before slicing.

When serving, I like to slice my bagel and toast it for 2 minutes to crisp the inside.

Refrigerate leftovers for 4-5 days, or freeze for up to 2 months. To reheat, slice the bagels and toast them for a couple of minutes.

Mash the banana and then add the egg.

Add the oats, the protein powder, and finally the dark chocolate chips.

Heat a drizzle of oil in a pan.

Pour the batter into the pan and leave on low-medium heat.

Cook for 2-4 minutes, until bubbles start to appear on the surface and the underside is golden. Flip over and cook for another minute until cooked through.

Serve with berries or fruit jam.