Description
Chewy, protein-packed, and naturally sweetened, these Peanut Butter Protein Oatmeal Cups are perfect for meal prep, breakfast on the go, or post-workout snacks. Gluten-free and vegetarian-friendly, made with simple wholesome ingredients in just 40 minutes!
Ingredients
Scale
- 2 cups rolled oats (use gluten-free if needed)
- 1 cup natural peanut butter
- ½ cup maple syrup or honey
- ½ cup unsweetened almond milk
- ½ cup vanilla or unflavored protein powder (plant-based or whey)
- 1 tsp vanilla extract
- ½ tsp cinnamon
- Pinch of salt
Optional Add-ins:
- Dark chocolate chips
- Chopped nuts
- Dried cranberries or raisins
Instructions
- Step 1: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease lightly.
- Step 2: In a large bowl, combine oats, protein powder, cinnamon, and salt.
- Step 3: In another bowl, mix peanut butter, maple syrup, almond milk, and vanilla until smooth.
- Step 4: Combine wet and dry mixtures. Stir until thick and sticky. If too dry, add a splash of almond milk.
- Step 5: Divide mixture evenly into muffin cups and press down gently.
- Step 6: Bake for 18–20 minutes until edges are golden and firm.
- Step 7: Cool for 10 minutes in the pan, then transfer to a wire rack.
Notes
- Store in an airtight container for up to 7 days in the fridge.
- Freeze for up to 3 months; thaw in the fridge or microwave for 20 seconds before eating.
- For a vegan version, replace honey with maple syrup and use plant-based protein powder.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 oatmeal cup
- Calories: ~180
- Sugar: 6g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg