Protein Oatmeal Cups in 5 Different Flavors

Course: Breakfast

Cuisine: American

Prep Time: 8

Cook Time: 25

Total Time: 33

Servings: cups

Calories: 252kcal

Author: Jazzmine Woodard

Simple protein packed baked oatmeal bites in fun flavor options

Print Recipe

Equipment

12-count cupcake pan

Ingredients

For the protein oatmeal cup base

¼ cup almond butter
2 cups rolled oats
½ cup flax meal
¾ teaspoon sea salt
1 cup milk warm or at room temperature
2 ½ scoops protein powder
¼ cup maple syrup
1 teaspoon vanilla extract

For the almond blueberry cups

¼ cup blueberries
2 tablespoons sliced almonds

For the cranberry almond cups

2 tablespoons dried cranberries
2 tablespoons sliced almonds

For the apple cinnamon cups

¼ cup apple chips broken into pieces
2 tablespoons walnut pieces
½ teaspoon cinnamon

For the pumpkin cups

¼ cup pumpkin puree
2 tablespoons walnut pieces
2 tablespoons golden raisins
½ teaspoon cinnamon

For the banana nut cups

½ banana mashed
¼ cup banana chips broken into pieces
2 tablespoons walnut pieces
½ teaspoon cinnamon

Instructions

Preheat oven to 350 degrees. Spray a 12-count cupcake pan with nonstick oil spray and set aside.
Place nut butter in the microwave to warm it up and loosen the texture (about 30-45 seconds).
Meanwhile, mix old fashioned oats, flax meal, and sea salt together in a large bowl.
Add in warmed almond butter, milk, protein powder, maple syrup, and vanilla extract. Stir until uniform and no dry pockets remain.
Divide mixture into five bowls to make the different oatmeal flavor variations. Two bowls should have slightly more of the batter as you'll divide each into three cups. The other bowls will each be divided into two cups.
Add each of the flavor variations into its own bowl of base mixture and stir to combine.
Transfer prepared mixtures into prepared cupcake pan. Smooth down the tops of the mixture in the pan.
Bake for about 25 minutes or until oatmeal muffins are golden brown and tops are firm (but not dry and hardened) when pressed down.
Cool to room temperature before removing from cupcake pan.

Notes

Grab a 12-count cupcake pan for this recipe and non-stick oil spray to prep the pan. Alternatively, you can use silicone cupcake liners, which make it even easier to enjoy oatmeal protein cups on the go. I like to mix the batter together with a silicone spatula.

How to store this recipe? Store your baked oatmeal bites in an airtight container in the refrigerator. They will keep for one full week this way. Reheat in the microwave for about 45 seconds to one minute.

Can I freeze them? Absolutely. Freezing baked oatmeal is easy. I like to wrap each oat muffin individually so that they don't all stick together. Freeze the wrapped cups in a freezer-safe bag and they should keep for up to six months.

Then when it's time to reheat, unwrap and microwave for one to two minutes on a microwave safe dish.

Nutrition