I enjoy a good, warm bowl of oats from time to time, but I don't always have the time to sit down to eat for 20 minutes. And, trying to eat oatmeal in the car with a spoon is a guaranteed mess and/or driving danger!
Enter, these protein packed, baked oatmeal cups...
All the delicious comfort, fiber, and nutrition of an oatmeal breakfast combined with the convenience of a muffin! Say good-bye to 30-minute morning commute Starbucks lines and spending $10 a day on sugar filled pastries.
These will rock your socks because:
1. You can keep them in the refrigerator for easy breakfast on the go to grab throughout the week
2. They are loaded with fiber and whole grains to keep you full and energized in the morning or for a pre-gym snack.
3. They can be altered to accommodate dairy free and gluten free diets as well.
4. Freeze leftovers and re-heat in microwave when ready to eat.
Dry ingredients:
4 cups old fashioned oats or gluten-fee oats
1 tsp baking powder
1/2 tsp Salt
1 1/2 tsp Cinnamon
2 scoops Vanilla Whey Protein, or any other powdered protein
Wet ingredients:
2 1/3 cups unsweetened vanilla almond milk
1/4 cup baking Stevia *can sub for brown sugar
2 tsp vanilla extract
1/3 cup sugar free maple syrup
1 cup berries, fresh or frozen - I used frozen
*Optional 1/2 cup almonds or other nuts
Directions:
1. Preheat oven to 375 degrees.
2. Add all ingredients together into large mixing bowl and mix until well combined.
3. Spray muffin tin with cooking spray or use nonstick silicone tin. You can also choose to make into a large, rectangular bake and use a 13x9 baking pan.
4. The mix will be a bit watery, so use a large spoon or a 1/4c measuring cup to make sure you get even amounts liquid and oat mix for each muffin.
5. Bake for 20-25 minutes until cooked through.
*Store for up to 5 days in the fridge. Serve room temperature, heated up 15 seconds in the microwave, or lightly toasted in the broiler. Enjoy as is or spread with some butter or jam!
{Makes 12 servings}
Per muffin:
238 calories; 4g Fat, 37g Carbs, 13g Protein
