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.
Ingredients
¾cupRolled Oats, 67g
½cupProtein Instant Oats, 50g recommended below, see post for subs
¼cupProtein Powder, 22g
½cupNon-fat Greek Yogurt, 112g
½cupUnsweetened Almond Milk, or other, 120ml
1Egg White, about 33g
1tspBaking 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.
Storage:
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.