Protein Oatmeal Breakfast Cups

These protein oatmeal breakfast cups are the perfect single serving for the morning! They're made with protein baked oats and topped with chia pudding and berries.

Course Breakfast

Cuisine American

Keyword high protein breakfast, oatmeal chia cups

Prep Time 20

Cook Time 30

Servings

Calories 494

Author Michelle

Equipment

Glass jars

Ingredients

For the chia pudding layer

¾ cup almond milk
¼ cup vanilla greek style yogurt I use coconut collagen yogurt
2 tsp maple syrup
¼ cup chia seeds

For the oatmeal layer

2 whole eggs see notes for egg free
1 egg white
2 cups almond milk
1 tbsp maple syrup
1 tbsp coconut oil melted
2 cups gluten free oats
1 scoop chocolate protein powder
1 tsp baking powder
2 tbsp dairy free chocolate chips

For the topping

2 cups mixed berries

Instructions

For the chia pudding

Combine the ingredients in a bowl and mix well. Allow to sit for 5 minutes before mixing again. Be sure to break up and clumps or chia seeds stuck to the sides of the bowl.
Cover the chia pudding and transfer it to the fridge. Allow it to sit overnight (or at least 3-4 hours) to allow it to thicken before adding to the cups.

For the oatmeal

Preheat the oven to 350 F, and line an 8x8" baking pan with lightly greased parchment paper.
In a large bowl, combine the eggs, egg white, almond milk, maple syrup and coconut oil. Whisk well.
Add the oats, protein powder and baking powder. Stir well to combine and break up any clumps.
Pour into the prepared baking dish and add the chocolate chips. Bake for 25-30 minutes or until firm. Set aside to cool.

To assemble the jars

Using small jars, spoon the baked oats into the jar, filling about half of the way through.
Add chia pudding on top of the oats, and then layer with berries.
Transfer to the fridge and store for 3-5 days!

Notes

To make egg-free, use 2 flax eggs by combining 2 tbsp of ground flax seeds with 6 tbsp of water and letting it sit for 5 minutes to thicken.

Nutrition