Crazybadman X Morethanveggies: 3 recipes of high-protein breakfast spreads

Third post of my collaboration with Crazybadman! I’m using their BioTechUSA Vegan Protein to create high-protein breakfast recipes. It’s the best-tasting protein powder I’ve tried so I could make different recipes from it. If you’re a vegan athlete or simply into plant-based fitness, try them out! Use code MORETHANVEGGIES for 10% when you’re purchasing the protein powder from Crazybadman.

Here are 3 easy breakfast spreads that you can put on anything to give your meal a quick protein boost.

Chocolate breakfast spread

Dairy, gluten, oil and sugar-free chocolate spread that takes just about 15 minutes to make. Perfect on toast, oatmeal and crackers. Or simply eat with a spoon!

Makes about 300 g

Macros (1 serving of 1 tbsp):

  • 5.4 g protein
  • 2 g carbohydrates
  • 2.6 g fats
  • 0.4 g fibre


  • 3/4 cup coconut milk
  • 4 tbsp cocoa powder
  • 30g unsweetened dark chocolate
  • 1/2 cup BioTechUSA Vegan Protein Hazelnut flavour
  • 1 tsp vanilla paste (optional)


  1. Place coconut milk and dark chocolate in a metal bowl and immerse it in hot water. Stir to melt the chocolate.
  2. Place chocolate mixture and remaining ingredients in a blender or food processor and blend for 1-2 mins until everything is mixed and creamy.
  3. Transfer to a clean, airtight jar. Use immediately or keep in the fridge.
  4. Keep in the fridge and use within 1-2 weeks.


  1. Add maple syrup, agave nectar or coconut sugar syrup if a sweeter flavour is preferred.
  2. Remove from fridge 15 minutes before serving as the spread hardens in the fridge.
  3. This works great with Chocolate Cinnamon and Vanilla Cookie flavours too.

Vanilla Cookie Almond Butter

This inexpensive yet delicious homemade almond butter goes with any bread, crackers or even veggie sticks! Some patience is needed to blend roasted almonds till creamy, but trust us, it’s worth the little bit of effort. Also oil, sugar and gluten-free.

Makes about 400 grams

Macros (1 tbsp):

  • 6.5 g protein
  • 4.7 g carbohydrate
  • 12.4 g fat
  • 3 g fibre


  • 5 cups raw almonds
  • 1/2 cup BioTechUSA Vegan Protein Vanilla Cookie flavour
  • 1/2 teaspoon salt


  1. Preheat the oven to 180C. Spread the almonds across a large, rimmed baking sheet and toast the almonds for 10 minutes, stirring halfway. Let the almonds cool until they are warm.
  2. Transfer the almonds to a high-speed blender or strong food processor. Blend until creamy, pausing to scrape down the sides when needed. The almonds will go from flour-like clumps, to a ball or a mass pressed against the sides of the container. Use a spatula to keep breaking up the crumbs/ball if needed, and continue blending. Stop when the almonds turn creamy. During blending, pause when the mixture or machine gets too hot.
  3. Once the almond butter is very smooth and creamy, add salt and 1/3 of the protein powder. Blend till combined, and add another 1/3. Continue until all the protein powder is used and everything is combined.
  4. Let the almond butter cool to room temperature, then transfer the mixture to a container or jar with lid. It can be refrigerated for up to 2 weeks.


  • You can dress this up with sweet spices like cinnamon and nutmeg.
  • Try it out with other types of nuts too!

Protein Pineapple Chia Jam

A great way to sweeten up your breakfast while adding an omega-3 boost. Oil, sugar and gluten-free.

Makes about 450-500 ml

Macros (2 tbsp)

  • 4.2 g protein
  • 7.25 g carbohydrates
  • 0.75 g fat
  • 1.25 g fibre


  • About 800g pineapple, chopped
  • 2/3 cup BiotechUSA Forest Fruit Vegan Protein
  • 2 tbsp chia seeds
  • Juice of 1 lemon
  • Skin of 1 lemon, chopped into big pieces
  • 1/3 cup water, more if needed


  • Blend the pineapple in a food processor to get a liquid paste.
  • Place pineapple and lemon skins in a large saucepan. Heat it over low-medium heat, mash and stir.
  • When the pineapple mixture is boiling gently, stir in BioTechUSA Forest Fruit Vegan Protein.
  • Add in water till you get a runny mixture. Continue to simmer over low heat.
  • When mixture reaches a full boil, pour in chia seeds and mix. Continue to boil for 15 to 20 minutes or until desired texture is achieved. It should be much thinner than your desired consistency as it sets in the fridge.
  • Remove from heat and let sit for 15 minutes.
  • Serve with bread or crackers. The jam can be kept in the fridge for up to 3 weeks in a covered jar.


  • Chia seeds here are important, they help thicken the jam. Sugar or pectin also works.
  • Works with other fruits like mango and berries too.
  • Try this out with Banana and Vanilla Cookie flavours too!


Crazybadman x Morethanveggies: Sea Salt Chocolate Cinnamon Granola

Another recipe created as part of my breakfast recipe collaboration with Crazybadman, a Singapore-based sports shop. I shared this granola with a few friends and they loved it! It’s not too sweet, balanced, nutty and crunchy with warm fruity notes.

Crazybadman has the best-tasting vegan protein powder in many flavours – use code MORETHANVEGGIES for 10% off.

Sea Salt Chocolate Cinnamon Granola

Makes about 3 cups

Macros (1 serving = 0.5 cup)

  • 8.5 g protein
  • 16 g carbohydrate
  • 15 g fat
  • 2.3 g fibre

Dry ingredients

  • 2 cups rolled oats
  • 1/2 cup of your preferred nut (I used organic pumpkin seeds)
  • 1/3 cup BioTechUSA Vegan Protein Chocolate Cinnamon flavour
  • 1 tsp fine sea salt
  • 1 tsp cinnamon powder (optional, recommended if you prefer a stronger cinnamon taste)
  • 1/8 cup shredded coconut (optional, recommended)
  • 1/3 cup dried fruit of your choice (optional, recommended. I used dried Japanese yuzu strips.)

Wet ingredients

  • 1/8 cup maple syrup (use real maple syrup for best flavour)
  • 1/4 cup organic coconut oil (don’t worry, there’s no coconut taste in the end result!)
  • 1 teaspoon vanilla paste/extract (optional, recommended)


  • Heat oven to 180C.  Line a large baking sheet with parchment paper, and set aside.
  • In a large mixing bowl, stir together dry ingredients.
  • In a separate mixing bowl, stir together wet ingredients till mixed. Pour the wet mixture into the dry mixture, and stir until evenly combined.
  • Spread the granola out evenly on the prepared baking sheet.  Bake for 20 -25 minutes, stirring once halfway through, until the granola is lightly toasted and golden brown.
  • Remove baking sheet from the oven and transfer to a wire rack.  Let cool until the granola reaches room temperature. Transfer to an airtight clean container to store. Keep at room temperature for 1 week, then transfer to store in fridge for up to 1 month.


  • This recipe works with Vanilla Cookie, Hazelnut, Forest Fruit and Banana flavours available on Crazybadman too.
  • Add more sweet syrup if you prefer bigger clumps. I tried to keep sugar level as low as possible.
  • Coconut oil and shredded coconut will another layer of fragrance and natural sweetness. Thus highly recommend to include. There’s no residue coconut taste in the end result if you use good quality ones.
  • Real maple syrup is the best-tasting sweet syrup out there. The second best is gula melaka, which is also cheaper.
  • For gluten-free, use gluten-free oats.

For more Crazybadman x Morethanveggies high-protein recipe videos, visit my YouTube channel here. This is the video for the previous no-bake mango cheesecake recipe.

Crazybadman x morethanveggies – protein mango no-bake ‘cheese’cake recipe

vegan protein powder cake

If you’re following my social pages, you might have already heard of Crazybadman. They are a home-grown sports distributor that sells the best-tasting vegan protein powders I’ve had. It dissolves well without sedimentation, and there’s a huge range of flavours like Chocolate Cinnamon (my favourite), Vanilla Cookie, Hazelnut, Forest Fruit and more. Since they taste good and are very versatile, I’ve started collaborating with Crazybadman to create high protein recipes of sweets and desserts that suit the lifestyle of any active person. Use MORETHANVEGGIES10 for 10% off during checkout when buying any flavour of the vegan protein powders.

vegan mango cheesecake
Available from Crazybadman. Recipe video below!

Personally, I have a love/hate relationship with exercise. I grew up hating exercise; I was the type of kid who preferred to read and watch TV. After years of struggling with poor digestion, almost all the TCM and Ayurvedic doctors I’ve seen strongly recommended exercise as a cure. So I started yoga, then moved on to more intense sports like weight training and Muay Thai. I enjoyed the latter two a lot, but stopped because gym memberships are rather expensive, and now I’m trying to avoid going out. Now my lifestyle is a lot more active compared to my days in CBD as my work is more kitchen-oriented. So I don’t consume protein powder frequently, but it’s very helpful when I’m rushing for classes and only have time to make a smoothie.

Homemade coconut yoghurt, papaya, banana, Forest Fruit Vegan Protein smoothie – dinner during evening classes. White pepper was a prop used in class, had nothing to do with the smoothie 🙂

SG-Based Athletes I admire

I know a few vegan athletes (or just super fit folks) who are based in Singapore, they are extremely active and fit, probably more than I’d ever hope to be! I really admire their dedication to improving themselves and guiding others on their fitness journey. If you need some plant-based fitness inspo, here are their pages.

  • Maria (Featured above, bodybuilder, I make her food!)
  • Aaron (Bodybuilder, I make his food too!) 
  • Luke Tan (Fitness coach and author) 
  • Cat Yeo (Fitness coach) 
  • Kenneth (Also a business owner and great cook!)
  • Aly (Yoga teacher & influencer)
  • Ryza (Also a fantastic home cook and baker)
  • Krystle (Group fitness instructor, nutritionist)
  • Amanda (Yoga teacher & artist)

Protein-packed treat for hot days

This Mango No-bake ‘Cheese’cake is a frozen, creamy sweet treat with a crumbly salted crust. High in protein, good fats and vitamins thanks to BioTech USA Vegan Protein, nuts, coconut oil and fruits. Tangy, subtly sweet and melts in your mouth – perfect for hot days. Also gluten and cholesterol free, no baking required! I find each slice extremely filling, so try it for breakfast or share it with a loved one.

Use code MORETHANVEGGIES10 for 10% for any vegan protein flavours from Crazybadman.

Macros (per slice when cake is cut into 6 slices):

  • 30 g protein
  • 45 g carbohydrate
  • 59 g fat
  • 3 g fibre

Prepare one day in advance prior to serving. Soak cashews overnight. Makes one 9″ cake.

For the crust:

  • 6 tbsp unsalted peanut butter (or other nut butter of your choice)
  • ½ cup of any roasted nuts/seeds
  • ½ cup of oats
  • 1/2 tsp cinnamon powder
  • 1 tbsp vanilla paste
  • 1 tsp sea salt

Blend all in food processor until it holds together well when pressed or shaped. Grease your pan/mould with oil and press crust firmly into the base.

For the filling:

  • 120g BiotechUSA Vegan Protein Vanilla Cookie Flavour
  • 1 large ripe mango, peeled and chopped
  • 2/3 cup coconut oil (do not replace)
  • 2 and ½ cups dry cashews, soaked overnight
  • ½ cup lemon juice
  • Zest from 1 lemon
  • ½ cup syrup (optional, maple syrup recommended)
  • ½ tsp sea salt
  • 1 tbsp vanilla paste
  • Red dragon fruit, peeled and cubed, for topping (optional)
  • Chocolate sauce, for topping (optional)
  • Crushed nuts, for topping (optional)

Blend everything except coconut oil and toppings together to a smooth yellowish paste. Pour in coconut oil and blend again to combine. Pour on top of crust into the pan/mold. Flatten the filling with a spatula or back of a spoon. Freeze overnight. To serve, take the cake out to defrost for 15 minutes at room temperature. Add toppings of your choice. Slice and serve.


  • Blend the coconut oil after everything is combined to prevent lumps of powder from forming.
  • Try this with other BioTechUSA flavours like Hazelnut, Chocolate Cinnamon and Banana.
  • Other fruits like banana, berries, pineapple, work great too. Always use ripe fruits for best flavour.
  • For a smooth and creamy cake, use a powerful blender. Pausing after blending for a while is recommended to avoid overheating the blender’s motor.