Free Whey | CODE: WHEY80
Good morning instant oatmeal (1.5kg)
Micronized oat flour
- 12% protein on average
- Slow carbohydrates
- Rich in fiber
One Whey offered from €80 purchase on the entire site! CODE: WHEY80
TERMS
close*Offer can be combined, valid until 12/16/2025 at 09:30 AM – While stocks last.
Order before 4 p.m. Same-day shipping, fast delivery within 48 hours.
Free shippingfrom 80€ of purchase
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Delivery information
closeLivraison en France métropolitaine
◉ DPD Pickup: $4.91 (free for purchases over $80), delivered in 1 to 2 business days*
◉ DPD Predict: $6.90 (free for orders over $80), delivered in 1 to 2 business days*
◉ Chronopost Pickup: €7.90 for any purchase amount, guaranteed delivery within one business day before 1 p.m.
◉ Chronopost: €9.90 for any purchase amount, guaranteed delivery within one business day before 1 p.m.
Delivery to Corsica and Monaco
◉ Colissimo Pickup: $4.90 (free for purchases over $80), delivered in 2 to 3 business days*
◉ Colissimo: $6.90 (free for purchases over $80), delivered in 2 to 3 business days*
Delivery in Belgium
◉ DPD Pickup: $6.90 (free for purchases over $80), delivered in 2 to 3 business days*
◉ DPD Predict: $8.90 (free for orders over $80), delivered in 2 to 3 business days*
*Average time observed (modified)
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Good morning instant oatmeal (1.5 kg ) is a quality flour from Max Protein.
Rich in slow-digestingcarbohydrates, oatmeal offers an ideal alternative for avoiding insulin spikes. Insulin spikes occur when the body rapidly absorbs carbohydrates, leading to a rapid rise in blood sugar levels. High insulin levels can encourage fat storage in fat cells, contributing to weight gain, especially when consuming excessive calories.
Its high fiber content also promotes healthy digestion. This flour, made from a blend of high-quality ingredients, is low in fat and carbohydrates. Max Protein has developed a premium micronized oat flour for optimal dissolution and maximum assimilation.
Available in a variety of delicious flavors, it can be incorporated into many recipes: pancakes, bowlcakes, yoghurts, snacks and many more.
It is available in three flavours: Brownie, Choco Cream Cookies and Nut Choc.
Net weight : 1,5 kgProduct with sweetener(s)
Mix a portion as required with water or milk, or incorporate it into a variety of recipes.
| Per 100 g | |
|---|---|
| Energy kJ (kcal) | 1,491.6 kJ (356.8 kcal) |
| Fat content - of which saturated fatty acids | 6,1 g 1,5 g |
| Carbohydrates - of which sugars | 57,4 g 0,8 g |
| Dietary fiber | 13,5 g |
| Protein | 11,1 g |
| Salt | 0 g |
Ingredients - brownie flavor: oats(GLUTEN) (cultivated oats) 91%, defatted cocoa powder (10-12%) 7%, flavoring, pH Regulator (umeboshi dried plum extract, potassium citrate, sodium citrate, magnesium citrate), sweetener: sucralose E-966, steviol glycosides E-960.
| Per 100 g | |
|---|---|
| Energy kJ (kcal) | 1,487.5 kJ (355.9 kcal) |
| Fat content - of which saturated fatty acids | 5,9 g 1,2 g |
| Carbohydrates - of which sugars | 58,8 g 0,7 g |
| Dietary fiber | 12,7 g |
| Protein | 10,5 g |
| Salt | 0 g |
Ingredients - choco cream cookies flavor : oats(GLUTEN) (cultivated oats) 96%, defatted cocoa powder (10-12%) 2.5%, flavoring, pH Regulator (umeboshi dried plum extract, potassium citrate, sodium citrate, magnesium citrate), sweetener: sucralose E-955, steviol glycosides E-960.
| Per 100 g | |
|---|---|
| Energy kJ (kcal) | 1,492 kJ (356.9 kcal) |
| Fat content - of which saturated fatty acids | 6 g 1,5 g |
| Carbohydrates - of which sugars | 57,6 g 0,8 g |
| Dietary fiber | 13,5 g |
| Protein | 11 g |
| Salt | 0 g |
Ingredients - nut choc flavor: oats(GLUTEN) (cultivated oats) 91%, defatted cocoa powder (10-12%) 7%, flavoring, pH Regulator (umeboshi dried plum extract, potassium citrate, sodium citrate, magnesium citrate), sweetener: sucralose E-955, steviol glycosides E-960.
Consume as part of a varied, balanced diet. Best consumed before: see print. Store in a dry place with little light.
Allergens: Produced in a factory processing eggs, milk proteins, gluten, peanuts, soya and shellfish ingredients.
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