NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

0.5 scoop vanilla protein powder

0.5 cup non-fat Greek yogurt

1 large egg

0.5 cup fresh blueberries

1 tbsp almond butter

0.25 cup unsweetened almond milk

0.5 tsp baking powder

0.25 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp vanilla extract

PREPARATION

• 1

  Preheat your oven to 350°F (175°C) and lightly grease a standard muffin tin or line with silicone liners.

• 2

  In a medium mixing bowl, whisk together the rolled oats, vanilla protein powder, baking powder, ground cinnamon, and sea salt until well combined.

• 3

  In a separate bowl, combine the non-fat Greek yogurt, egg, almond butter, unsweetened almond milk, and vanilla extract, whisking until the mixture is smooth.

• 4

  Pour the wet ingredients into the dry ingredients and stir with a spatula until just incorporated.

• 5

  Gently fold in the fresh blueberries, being careful not to over-mix so the batter doesn't turn purple.

• 6

  Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

• 7

  Bake for 20 to 25 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 5 minutes before transferring them to a wire rack to cool completely.