Protein Baked Oatmeal Cups (6 Ways)

Baked protein oatmeal cups with berries sitting on a countertop.

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5 from 31 votes

Protein Baked Oatmeal Cups (6 Ways)

Prep Time10

Cook Time30

Cooling Time20

Total Time1

Servings:

Calories: 163kcal

Ingredients

2 cups large flake rolled oats
1 cup pea protein isolate powder *see note for alternative powders
⅓ cup ground flaxseed
1 and ½ cups water
½ cup maple syrup
½ cup nut butter
2 eggs
1 teaspoon baking powder
¼ teaspoon fine sea salt

Base

½ cup applesauce
1-2 cups add ins such as frozen berries, chocolate chips, coconut, chopped nuts, raisins

Apple Cinnamon

½ cup applesauce
1 and ½ teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup chopped apple about 1 large

Banana

½ cup banana mashed; about 1 medium
1 teaspoon vanilla extract

Pumpkin Spice

½ cup pure pumpkin puree
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg

Chocolate Chip

½ cup Greek yogurt
1 cup dark chocolate chips

Blueberry

½ cup applesauce
2 cups blueberries fresh or frozen; no need to thaw
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat the oven to 350 °F and prepare two muffin tins. The recipe makes 16-18 cups so you need more than one tin.
*I recommend using silicone liners if possible as these cups tend to stick a bit to paper liners. If you don't have silicone liners, you can bake them right in the muffin tin but be sure to grease it very well.
In a large bowl, mix together all of the ingredients except for the add ins until well combined. Fold in add-ins (if using).
Scoop the batter evenly into your prepared muffin tin, filling all the way to the top.
Bake for 27-30 minutes until the centers are set (they should bounce back slightly when pressed).
Remove from the oven and allow to cool for 10 minutes in the muffin tin.
If you baked them directly in the muffin tin, run a butter knife around the edges of each to help release them.
Enjoy warm or move to a wire rack to cool completely.

Notes

Leftovers

Leftover baked oatmeal cups can be stored at room temperature for up to 1 day, in the refrigerator for up to 4 days or frozen for up to 3 months.

Enjoy cold or reheat in the microwave or oven at 350 F for 4-5 minutes.

*I have also tested this recipe with brown rice protein powder and a combination of rice and pea protein- all worked well. You can try this recipe with your favorite protein powder but know that different powders absorb different amounts of liquid so the texture may vary. You can experiment with adding 1-2 tablespoons less water if using an animal-based protein powder.

**Nutrition calculated for base recipe using almond butter as the nut butter and 2 cups of mixed berries as the add in.

Nutrition