NUTRITION

SERVINGS

INGREDIENTS

0.5 cups rolled oats

1 scoop vanilla protein powder

0.5 cups nonfat Greek yogurt

0.5 medium apples

1 large eggs

0.25 cups unsweetened almond milk

0.75 tsp ground cinnamon

0.25 tsp baking powder

0.25 tsp vanilla extract

0.25 tsp sea salt

0.25 oz walnuts

PREPARATION

• 1

  Preheat your oven to 350°F and lightly grease a 12-cup muffin tin with coconut oil or non-stick spray.

• 2

  Core and dice the apples into small, uniform pieces, leaving the skin on for extra fiber.

• 3

  In a large mixing bowl, whisk together the eggs, Greek yogurt, almond milk, and vanilla extract until the mixture is smooth.

• 4

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

• 5

  Gently fold in the diced apples and crushed walnuts until they are evenly distributed throughout the batter.

• 6

  Divide the mixture evenly among the 12 muffin cups, filling each nearly to the top and pressing down slightly with a spoon.

• 7

  Bake for 25 to 30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

• 8

  Allow the oatmeal cups to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

• 9

  Store in an airtight container in the refrigerator for up to 5 days, enjoying three cups per serving for a balanced meal.