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.
Quick Overview
- Servings: 4
- Calories: 494
- Protein per serving: 25g
- Difficulty: Easy
- Diet types: Gluten-free, dairy-free & soy-free
- Flavor notes: Fresh and flavorful
Why you’ll love these protein oatmeal breakfast cups
I’m always looking for more ways to eat a high-protein breakfast without spending a lot of time in the kitchen in the morning. I’m still loving eating soup for breakfast when I can, but it’s fun to add in recipes like my berry protein breakfast cake or breakfast protein biscuits.
I wanted to make that a recipe that is also easy to make ahead! Here’s why you’re going to love it…
- Easy to prep! These protein oatmeal breakfast cups are quick to come together and can be are great to make ahead for easy breakfasts.
- High protein without the meat or dairy. A lot of high protein breakfasts rely on tons of dairy like cottage cheese, Greek yogurt, or meat like sausage. If you’re not in the mood for meat, or want to skip the dairy, this ones for you!
Recipe Ingredients
See the recipe card below for full information on ingredients and quantities.
- Gluten-Free Oats. I highly recommend using gluten-free sprouted oats. I find myself tolerating these much better as someone who is gluten-free.
- Chia Seeds. This is such a good source of fiber, so love having it!
- Greek-Style Yogurt. I like to use Culina coconut yogurt, but you can easily use regular Greek yogurt.
- Almond Milk. I like to use this almond milk but you could try other non-dairy milks.
- Berries. I love to top with berries, but you could switch up the toppings!
Let’s Make Protein Oatmeal Cups for Breakfast…
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step One. Combine the ingredients for chia pudding in a bowl and mix well. Transfer it to the fridge and allow to thicken.
Step Two. Whisk the eggs, egg white, almond milk, maple syrup and coconut oil together.
Step Three. Add the oats, protein powder, chocolate chips, and baking powder. Then add to baking dish.
Step Four. Bake for 25-30 minutes. Set aside to cool.
Step Five. Using small jars, spoon the baked oats into the jar, filling about half of the way through.
Step Six. Add chia pudding on top of the oats, and then layer with berries.
Michelle’s Tips & Tricks
- Switch up the toppings. Adding different fruit or nut butter would be great!
- Leave out the chocolate if desired. If you want less sugar, simply omit the chocolate and you could use vanilla protein powder.
Recipe FAQs
These are great to make ahead for the week! They should store 3-5 days in the fridge.
You can! I would recommend leaving the berries off, and making sure you use a wide mouth jar so it doesn’t crack.
Other High Protein Breakfast Recipes to Try…
If you tried these Protein Oatmeal Breakfast Cups or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Protein Oatmeal Breakfast Cups
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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
Equipment
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 8×8" 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!
