NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

1.25 scoop vanilla protein powder

0.25 cup nonfat Greek yogurt

1 large egg

0.5 cup fresh blueberries

1 tbsp creamy almond butter

1 tsp baking powder

0.25 tsp sea salt

0.25 tsp ground cinnamon

PREPARATION

• 1

  Preheat your oven to 350°F (175°C) and lightly grease four wells of a standard muffin tin with coconut oil.

• 2

  In a medium mixing bowl, whisk together the egg, nonfat Greek yogurt, and creamy almond butter until the mixture is smooth and well-combined.

• 3

  Add the rolled oats, vanilla protein powder, baking powder, sea salt, and ground cinnamon to the wet ingredients.

• 4

  Fold the dry ingredients into the wet mixture using a spatula until just combined, being careful not to overmix.

• 5

  Gently fold in the fresh blueberries to distribute them evenly throughout the batter.

• 6

  Divide the oatmeal mixture evenly between the four prepared muffin wells, pressing down slightly to flatten the tops.

• 7

  Bake for 15 to 18 minutes, or until the bites are golden brown on the edges and firm to the touch.

• 8

  Allow the bites to cool in the tin for 5 minutes before transferring them to a wire rack to finish cooling.