Easy Peanut Butter Protein Oatmeal Cups Recipe
Introduction
These Easy Peanut Butter Protein Oatmeal Cups are a delicious and nutritious snack perfect for anytime energy boosts. Combining creamy peanut butter, oats, and protein powder, they’re simple to make and topped with a layer of milk chocolate for a sweet finish.
Ingredients
- 1/4 cup peanut butter (creamy, no-stir variety preferred)
- 1 serving vanilla protein powder
- 1/3 cup dry oats
- 1 tbsp almond or skim milk
- 1/3 cup milk chocolate chips
Instructions
- Step 1: In a bowl, combine the protein powder, oats, peanut butter, and milk. Stir until well mixed and the mixture forms a thick, cohesive dough that can be pressed into molds.
- Step 2: Using silicone muffin cups, fill each cup with two tablespoons of the dough. Press the dough firmly to create a solid base. This recipe makes 5 servings.
- Step 3: Melt the milk chocolate chips using a microwave or double boiler. Divide the melted chocolate evenly over the dough in each muffin cup, spreading gently to create an even layer.
- Step 4: Place the filled cups in the fridge or freezer to chill until firm. Once set, remove from the silicone cups and enjoy your homemade protein oatmeal cups.
Tips & Variations
- Use a no-stir creamy peanut butter for easier mixing and better texture.
- Substitute milk chocolate chips with dark chocolate for a richer flavor and less sweetness.
- Add a pinch of cinnamon or a few chopped nuts to the dough for extra flavor and crunch.
- Try different protein powder flavors like chocolate or banana to vary the taste.
Storage
Store the oatmeal cups in an airtight container in the refrigerator for up to one week. For longer storage, keep them in the freezer for up to one month. Allow them to thaw slightly before eating if frozen.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use rolled oats instead of dry oats?
Yes, rolled oats work well and provide a nice texture. Just ensure they’re dry and not instant oats.
What if I don’t have silicone muffin cups?
You can use a lightly greased standard muffin tin or small paper liners, but silicone is best for easy removal and cleanup.
PrintEasy Peanut Butter Protein Oatmeal Cups Recipe
These Easy Peanut Butter Protein Oatmeal Cups are a delicious and nutritious no-bake snack packed with protein and wholesome oats. Made with creamy peanut butter, vanilla protein powder, and topped with melted milk chocolate chips, they’re perfect for a quick energy boost or post-workout treat. Ready in just minutes and chilled to set, these oatmeal cups are convenient, satisfying, and great for on-the-go enjoyment.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes plus chilling time
- Yield: 5 servings 1x
- Category: Snack
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Base Ingredients
- 1/4 cup peanut butter (creamy, no-stir variety preferred)
- 1 serving vanilla protein powder (e.g., PEScience Select Protein)
- 1/3 cup dry oats
- 1 tbsp almond or skim milk
Topping
- 1/3 cup milk chocolate chips
Instructions
- Prepare the Dough: In a bowl, combine the vanilla protein powder, dry oats, creamy peanut butter, and almond or skim milk. Stir everything well until the mixture forms a thick, cohesive dough that can be easily pressed into molds.
- Portion the Dough into Muffin Cups: Using silicone muffin cups, fill each cup with two tablespoons of the prepared dough. This recipe yields 5 servings. Press the dough firmly into the silicone cup molds to create a solid and even base for each cup.
- Melt and Add the Chocolate: Melt the milk chocolate chips using your preferred method, either in the microwave or a double boiler. Once melted, evenly distribute the chocolate over the dough bases in each silicone cup. Smooth the chocolate gently to create an even layer.
- Chill and Set the Treats: Place the filled silicone cups in the refrigerator or freezer to chill until the oatmeal cups are firm to the touch. Once fully set, remove them from the molds and enjoy your homemade protein-packed treats.
Notes
- You can substitute almond milk for any milk of choice or a dairy-free alternative.
- For firmer texture, chill in the freezer for about 30 minutes; fridge chilling may take longer.
- Use silicone muffin cups or a lined muffin tin to easily remove the cups after setting.
- Feel free to swap milk chocolate chips with dark chocolate for a richer flavor.
- These cups are best stored in the refrigerator and consumed within 5 days.
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