I know that I have been on a breakfast oat cup kick lately, (check out my Apple Pecan Oat Cups, or Pumpkin Peanut Butter Oat Cups) but this one is awesome. The reason that I think it’s so awesome is that they are PACKED with protein and they don’t have any protein powder in them! Horay!
I’m not against protein powder at all and I do use it regularly, (check out my Chocolate Protein Snack Muffins or my Peanut Butter Protein Muffins) but anyone who has baked with it knows that it can really leave things with a nerf football-like texture if you’re not careful. 🙂 I love that these oat cups are made with just simple ingredients with lots of good for you stuff. And you get to eat chocolate for breakfast! What could be better than that?
I also love how easy it makes it to have a healthy hot breakfast for you or your family. Having a weeks worth of these ready in the fridge is so helpful as I’m running out the door for work. It would also be so easy to send with your kids on their way to school. 🙂
These are super simple to prepare. Like the other oat cups, you just dump everything into one bowl, mix, and bake in a muffin tin. Bam. You do have an option with these, and the other oat cups. I like to leave to oats whole because I like the chewy texture that it gives, but you could certainly blend the ingredients in the blender and then bake, which would create a little more of a muffin texture. It’s all up to your preference. 🙂
Here are a few pictures to show you the progression of the preparation.
As you can see, you can fill the muffin tins to the top because they don’t rise much while baking. It’s just baked oatmeal with no baking powder or soda. I will say, if you want more of a muffin texture and you are blending the batter, you could add a teaspoon of baking soda and they would puff up a little more. Like I said, I just like a dense oat cup texture. These are a great healthy make ahead breakfast option that you can keep in the fridge for the week, or freeze them and take them out as needed! I usually make one batch and eat three each day for the week and just keep them in the fridge. Enjoy!
- 2 C old fashioned oats
- 1 T chia seed (optional)
- 3 T coco powder
- 1/2 C powdered peanut butter
- 1 C unsweetened almond milk
- 3 eggs
- 1 tsp vanilla
- 1/2 tsp salt
- 1 C plain greek yogurt
- liquid stevia (3-4 second squirt) or granulated equivelant
- Preheat oven to 350 degrees.
- Spray a muffin tin with non-stick spray.
- Mix all ingredients in a medium bowl until well incorporated.
- Fill each section in the muffin tin to the top or so that the batter is divided evenly between the 12 cups.
- Bake for about 25 minutes.
- Store extras in an air tight container or zip lock bag for up to a week in the fridge or freeze.
- Reheat as needed in a microwave.
- Calories 316; Protein 23; Fat 10; Carbs 37