NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

0.75 scoop vanilla protein powder

0.5 cup non-fat Greek yogurt

1 large egg

0.5 cup fresh blueberries

0.25 cup unsweetened almond milk

0.5 tsp baking powder

0.25 tsp ground cinnamon

0.25 tsp vanilla extract

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

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

• 3

  Add the rolled oats, vanilla protein powder, baking powder, cinnamon, and sea salt to the wet ingredients, stirring until just combined.

• 4

  Gently fold in the fresh blueberries using a spatula to ensure they are evenly distributed without crushing the fruit.

• 5

  Divide the batter evenly among the prepared muffin cups, filling them nearly to the top.

• 6

  Bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

• 7

  Allow the oatmeal cups to cool in the tin for at least 5 minutes before transferring them to a wire rack to cool completely.