Please try and make the recipe from this post over at Vegan Strong if you need a little extra protein and are fairly open-minded about food textures and about mixing at-first-glance-weird-sounding ingredients or if you need a quick filling breakfast option or indeed all of the above. I realise that protein is probably not something that any of us actually lack and I have never obsessed about it, but I like to add it sometimes for a nice filling feeling. I am not a vegan, but the debate about protein-intake and a vegan diet seems to be ongoing as witnessed by this post, with lots of links to articles and resources, at Love Veggies and Yoga. I am easily convinced of the logic that we don't need animal protein to grow muscle. It's probably true that most monkeys = super strong = plant eaters?
Something else I have to mention about this recipe and I don't know which was there first - I'm guessing the term "green monster" is not exactly patentable - but this recipe should not be confused with the Green Monster Movement started by Angela from Oh She Glows to promote green smoothies. These are green monster breakfast cookies.
I like my version of the breakfast cookies super-smooth and I can't eat oats, so I made mine like so: I put everything into the foodprocessor, wet stuff first but only three tbsp liquid sweetener, then I melted the coconut butter with about three tbsp hot water to make up for it. I added and processed the grated carrots, buckwheat flakes (in stead of oats) and dates - a bit of a splurge, but I don't like raisins (I use about 3 large medjool dates, or 1/2 cup smaller, chopped ones). On the other hand I saved by omitting cacao nibs and by using rice protein - cheepest option, but it works fine for me.
Sweet but with the breakfast-flake, bread-like taste as well, and I can only imagine even better with "real" (slurp!) oats. Additional info: these give you absolutely green Hulk-worthy, pasty, green hands when you shape the cookies! Also, I don't want these everyday, so I pop some in the fridge, some in the freezer, and they are just as scrumptous thawed or even when still cold and half-way frozen.