Monday, November 14, 2016

RECIPE: Oatmeal Protein Cups

Happy Monday, friends! I hope you had a great weekend! As per usual, we were running-running-running! We wrapped up Wyatt's football season on Saturday afternoon which will give us a pretty significant chunk of our free time back, but I don't doubt it won't be long before it's been replaced with another extracurricular activity that'll have us running again. With the end of Daylight Savings Time, my body's internal clock still has me ready to be up and moving around 4:00 AM so I have some of my own downtime before the craziness of each day begins.

Speaking of being up and about before the sun, my days seem to be starting earlier and earlier in an attempt to get everything coordinated, packed, and ready for the rest of the day before we sprint out of the house in the morning. It's times like these that I really rely on quick, energizing meals and snacks that can be eaten on-the-go. These Oatmeal Protein Cups are a perfect post-workout breakfast and can be eaten en route to school drop-off, and also double as a filling hold-me-over snack before football practice, back to school night, or whatever busy evening activities we have ahead of us. What's fun about these cups is the creative freedom to add different variations of fruits or flavors.


Oatmeal Protein Cups

Ingredients (Dry)
2 cups rolled oats
1/4 cup coconut sugar
2 scoops protein powder
2 tablespoons pure vanilla extract
2 teaspoons cinnamon
1/4 teaspoon sea salt

Ingredients (Wet)
1 cup mashed banana
1 cup milk of choice
1/2 cup melted natural peanut butter
1 egg

Preheat oven to 375-degrees.

Mix together dry ingredients in large bowl.

Whisk wet ingredients in separate bowl.

Pour wet ingredients into bowl with dry ingredients. Stir until combined.

Pour oatmeal into cupcake liners, about 2.5 tablespoons per liner.

Bake for 20 minutes. Remove from oven and let cool. 

** Important Note: Store these in the fridge or freezer! 
You can heat them up when you're ready to devour.