Easy and tasty Baked Oatmeal Protein Cups made with instant oats and rolled oats for a perfectly soft and fluffy texture like protein oatmeal muffins! A healthy and gluten free make ahead breakfast oat muffin sweetened only with protein powder.
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Very much on a whim recipe here!
Okay I actually had the idea of baked oatmeal in a muffin tin at the back of my mind from some SEO searches I had done a month ago. But there was definitely no intention of making these today.
Cravings hit for some reason and I took a quick break from work to throw these together. And it actually was a quick break because this really was such a no-effort recipe! Just mix, pour and bake.
Also kinda broke my camera-eats-first rule here coz I just wanted to bite into a warm protein oatmeal muffin and not wait.
Ingredients for Baked Oatmeal Protein Cups
These protein baked oatmeal cups are made with a few healthy ingredients and have no banana or eggs either.
- Rolled Oats
- Protein Instant Oats I used the Vanilla Slender Oatmeal from ProteinWorld; It’s basically microwave quick oats but already has protein powder in it! HAYLSKITCHEN gets you 35% off your order.
- Protein Powder for high protein baked oatmeal, and also replace the sweetener.
I used ProteinWorld Slender Blend since it has added vitamins and minerals and a fancy blend that promotes weight loss too. The ProteinWorld Whey another great option for this recipe to keep it sugar free; The same discount here as well.
A third alternative would be Quest. - Non Fat Greek Yogurt for an extra high protein baked oat muffins recipe, but any other yogurt will also work
- Egg Whites – Even more protein! This also serves as binder in place of whole eggs for a low fat recipe
- Unsweetened Almond Milk or another non dairy or regular milk
- Baking powder
How to Make Baked Oatmeal Protein Muffins
Baked oatmeal protein cups are really easy to make; All you need is a bowl and a muffin pan!
Start with preheating your oven to 350°F.
- Combine all the ingredients in a large bowl: rolled oats, instant oats, protein powder, Greek Yogurt, egg whites, almond milk and baking powder.
Give them a good mix.
- Grease a muffin pan with cooking spray or line it with cupcake liners (don’t forget to spray the insides of the liners)
- Pour the mixture into the muffin cups; You should have 6
- Bake for about 18-20 minutes.
And that’s it!
The top will be a bit soft and look slightly wet, but don’t over-bake or the center will be too dry.
Alternative Ingredients for High Protein Baked Oatmeal Cups
Regular Instant Oats
I would really recommend trying out the protein oatmeal from ProteinWorld here – you can even get the baked oats bundle as is – with that same 35% off using my code HAYLSKITCHEN. IF it isn’t available where you are though, here’s a substitute you can try:
⅓ cup regular Instant Oats (30g) + ¼ cup Protein Powder (22g); This should give about the same nutrition value and consistency as the original recipe.
Vegan
Make oatmeal protein muffins vegan and dairy free, replace the Greek Yogurt with coconut yogurt, and replace the egg white with 2 teaspoon of flaxseed meal + 2 tablespoon Water.
You also want to make sure you use a plant based protein powder for these oatmeal cups.
Mix Ins for Whey Protein Oatmeal Muffins
I went for just a basic protein baked oatmeal muffins recipe, but you can add in any mix ins of your choice! Here’s some options that go well:
- Chocolate Chips or chopped Chocolate (I recommend using a sugar free one; Lakanto is my go-to brand; The code HAYLSKITCHEN gets you a discount)
- Nuts and Seeds – almonds would be a good one!
- Berries – Maybe blueberries or strawberries
- Dried Fruit – Cranberries maybe?
Make Ahead and Store Healthy Oatmeal Muffins
Store these easy homemade protein muffins in the fridge for about 5 days, and enjoy them as a make-ahead high protein baked oatmeal for breakfast or an easy high protein snack.
To store in the freezer, wrap each muffin in plastic wrap and stash them in freezer-safe zipper bags. They should keep 2-3 months.
More Protein Baked Oats Recipes
- Strawberry Baked Oatmeal for One
- Vanilla Protein Baked Oats
- Nutella Baked Oats – Low Calorie, High Protein
- Air Fryer Baked Oatmeal with Protein
More Easy Protein Muffins Recipes
- Amazing Keto Chocolate Protein Muffins with Coconut Flour
- Chocolate Banana Protein Muffins in a Blender
- Oil Free Apple Protein Muffins (Whole Wheat)
- Miracle Coconut Flour Protein Muffins – 6 Ingredients, Keto, Healthy
No Fail Easy Baked Oatmeal Protein Cups
Ingredients
- ¾ cup Rolled Oats, 67g
- ½ cup Protein Instant Oats, 50g recommended below, see post for subs
- ¼ cup Protein Powder, 22g
- ½ cup Non-fat Greek Yogurt, 112g
- ½ cup Unsweetened Almond Milk, or other, 120ml
- 1 Egg White, about 33g
- 1 teaspoon Baking Powder
Instructions
- Preheat oven to 350°F, and grease 6-cup muffin pan with oil spray (or use parchment paper/cupcake liners).
- In a large bowl, combine all the ingredients – rolled oats, protein instant oats, protein powder, Greek yogurt, almond milk, egg whites and baking powder.
- Divide mixture among muffin cups.
- Bake for 18-20 minutes until center is just set.The top will be slightly wet in the middle, but that’s expected. Cooking longer will make the oats dry on the inside.
- Let cool for about 10 minutes, remove from pan and enjoy.
Notes
- Nutrition details are calculated using products recommended below.
- Fridge: 5 days in an airtight container. Reheat in microwave on high for 15-30 seconds until warmed through.
- Freezer: 2-3 months individually wrapped in plastic wrap and placed in a freezer bag, or in an airtight container.
- ProteinWorld Slender Oatmeal
- Use code HAYLSKITCHEN for 35% off your order
- ProteinWorld Slender Blend
- Use code HAYLSKITCHEN for 35% off your order
- Servings: 6 cups | Serving size: 1
- Calories: 102kcal
- Fat: 1.8g | Saturated fat: 0.3g
- Carbohydrates: 13.2g | Fiber: 2.3g | Sugar: 1.4g
- Protein: 8.2g
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