Protein-Rich Baked Apple Cinnamon Oatmeal Cups

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Rich Baked Apple Cinnamon Oatmeal Cups

YOUR SOLIN GENERATED RECIPE

Protein-Rich Baked Apple Cinnamon Oatmeal Cups

Enjoy these protein-packed baked oatmeal cups bursting with sweet apple and warm cinnamon flavors. Each cup offers a perfect balance of whole grains, lean protein from egg whites, Greek yogurt, and whey protein, along with the natural sweetness of apples and a hint of chia seed goodness. Ideal as a versatile meal any time of day, these oatmeal cups combine comforting textures with a nutrient-dense profile to keep you fueled and satisfied.

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NUTRITION

1,464kcal
Protein
141.9g
Fat
21.7g
Carbs
185.6g

SERVINGS

1 serving

INGREDIENTS

2 cups rolled oats (160g)

12 large egg whites (360g)

1 cup nonfat Greek yogurt (245g)

2 scoops whey protein isolate (60g)

2 medium apples, diced (300g)

1 1/3 cups unsweetened almond milk (315g)

4 teaspoons chia seeds (12g)

2 teaspoons baking powder (8g)

2 teaspoons ground cinnamon (5g)

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PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a muffin tin or line with silicone muffin cups.

  • 2

    In a large bowl, combine the rolled oats, baking powder, and cinnamon. Stir to evenly distribute the dry ingredients.

  • 3

    In another bowl, whisk together the egg whites, nonfat Greek yogurt, whey protein isolate, and unsweetened almond milk until smooth.

  • 4

    Fold the wet ingredients into the dry mixture until just combined. Then gently stir in the diced apples and chia seeds.

  • 5

    Spoon the mixture evenly into the prepared muffin cups, filling each about 3/4 full.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the oatmeal cups are set around the edges and lightly golden on top.

  • 7

    Remove from the oven and allow to cool slightly before enjoying. These cups can be served warm or at room temperature and make a convenient, protein-rich option for any meal.

Protein-Rich Baked Apple Cinnamon Oatmeal Cups

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Rich Baked Apple Cinnamon Oatmeal Cups

YOUR SOLIN GENERATED RECIPE

Protein-Rich Baked Apple Cinnamon Oatmeal Cups

Enjoy these protein-packed baked oatmeal cups bursting with sweet apple and warm cinnamon flavors. Each cup offers a perfect balance of whole grains, lean protein from egg whites, Greek yogurt, and whey protein, along with the natural sweetness of apples and a hint of chia seed goodness. Ideal as a versatile meal any time of day, these oatmeal cups combine comforting textures with a nutrient-dense profile to keep you fueled and satisfied.

NUTRITION

1,464kcal
Protein
141.9g
Fat
21.7g
Carbs
185.6g

SERVINGS

1 serving

INGREDIENTS

2 cups rolled oats (160g)

12 large egg whites (360g)

1 cup nonfat Greek yogurt (245g)

2 scoops whey protein isolate (60g)

2 medium apples, diced (300g)

1 1/3 cups unsweetened almond milk (315g)

4 teaspoons chia seeds (12g)

2 teaspoons baking powder (8g)

2 teaspoons ground cinnamon (5g)

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a muffin tin or line with silicone muffin cups.

  • 2

    In a large bowl, combine the rolled oats, baking powder, and cinnamon. Stir to evenly distribute the dry ingredients.

  • 3

    In another bowl, whisk together the egg whites, nonfat Greek yogurt, whey protein isolate, and unsweetened almond milk until smooth.

  • 4

    Fold the wet ingredients into the dry mixture until just combined. Then gently stir in the diced apples and chia seeds.

  • 5

    Spoon the mixture evenly into the prepared muffin cups, filling each about 3/4 full.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the oatmeal cups are set around the edges and lightly golden on top.

  • 7

    Remove from the oven and allow to cool slightly before enjoying. These cups can be served warm or at room temperature and make a convenient, protein-rich option for any meal.