These easy-to-make oatmeal cups can be made ahead for busy back-to-school mornings and quick snacks. Perfect for backpacks, lunch boxes and taking on the go.
Course:
Breakfast, Snack
Cuisine:
American
Servings: 12servings
Ingredients
2 1/4cuprolled oatsgluten-free, if needed
2/3cupchocolate plant-based protein powder
1/4cup unsweetened cocoa powder
3tablespoonsstevia based baking blend
1teaspoonsalt
10 ouncesunsweetened almond milkI used Silk shelf-stable bottles
1/4cupcashew butter
2largeeggs
1/2mediumbanana
6tablespoonsmini dairy-free chocolate chips
2ouncesroasted cashews, chopped
Instructions
Preheat oven to 350 F degress.
In large mixing bowl, add both types of oats, protein powder, cocoa powder, stevia and salt. Stir together until combined.
In blender, add almondmilk, cashew butter, eggs and banana and pulse until combined and smooth.
Pour blender ingredients over dry ingredients and stir until combined. Stir in chocolate chips.
Pour batter into 12 muffin tins, lightly coated with cooking spray. You will fill almost to the top, these don’t rise much at all. Sprinkle tops with a bit of chopped cashews.
Bake at 350 F degrees for 20 to 25 minutes or until top sent and center pulling clean with a toothpick.