Name: Baked berry oatmeal cups
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/3 cup rolled oats; 1/3 cup vanilla whey protein powder; 3 large egg whites; 2 oz fresh blueberries; 2 oz fresh raspberries; 1/2 tsp ground cinnamon; 1/2 tsp baking powder; 1/4 tsp salt; 1/4 cup water; 8 olive oil cooking sprays

Instructions

Prep 10 min · Cook 30 min

Preheat the oven to 350°F. Line three wells of a standard muffin tin with paper or silicone liners, or spray them and the top surface of the tin generously with cooking spray.
In a medium bowl, whisk the oats, protein powder, cinnamon, baking powder, and salt. Stir in the egg whites and water until well combined. Let the batter rest for 3 minutes. It should be thick and spoonable, like a loose muffin batter, if it is stiff, stir in 1 to 2 tablespoons more water.
Gently fold in the blueberries and raspberries. Spoon the batter into the prepared wells, filling each about three-quarters full. Bake for 22 to 25 minutes. Done when the tops are set and spring back when pressed, and a toothpick comes out clean apart from a berry smear.
Cool the cups in the tin for 5 minutes. Run a knife around each cup to loosen it, lift them onto a wire rack, and cool completely. Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 20 to 30 seconds before serving.

Nutrition

Ingredients

Instructions

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