These soft protein oat cups are easy to customize with your favorite protein powder, yogurt, and fruit. Banana protein with blueberries has been my family’s favorite combination. The recipe makes about 6–7 cups.
A QUICK NOTE
Start checking at 10 minutes. Batches with fewer blueberries may be done then, while my banana protein version with ½ cup frozen blueberries took 16 minutes. The tops should be just set and still springy; let softer cups finish cooling in the pan.
INGREDIENTS
2½ scoops protein powder, vanilla or banana (or flavor of choice)
2 oz Greek yogurt, flavor of choice
1 tsp vanilla extract
1 ripe banana
1 cup rolled oats
¼–½ cup frozen blueberries
OPTIONAL TOPPINGS
Peanut butter
Melted sugar-free chocolate chips
DIRECTIONS
1. Preheat the oven to 350°F. Line a muffin pan with silicone liners.
2. Mash the banana in a bowl with a fork. Stir in the protein powder, Greek yogurt, and vanilla. Add the oats, then fold in the frozen blueberries.
3. Divide the mixture evenly among about 6–7 muffin cups.
4. Bake for 10–16 minutes. Check at 10 minutes; the tops should feel slightly set but still springy. If needed, bake in 2-minute increments. Batches with ½ cup blueberries may take closer to 16 minutes.
5. Let the oat cups cool in the pan if they are still soft. If they are firmer, transfer them to a rack to cool.
6. Eat plain or add peanut butter. For meal prep, store in an airtight container in the refrigerator and reheat for about 15–20 seconds, or enjoy cold.
7. For a chocolate topping, spread melted sugar-free chocolate chips over the cooled cups and freeze just until the chocolate sets. White chocolate would be good here too.
