Easy Peanut Butter Protein Oatmeal Cups Recipe

Introduction

Looking for a quick, protein-packed breakfast or snack that your kids will actually enjoy? These easy peanut butter protein oatmeal cups are the perfect solution. They combine the goodness of oatmeal and peanut butter in a portable, muffin-like form that’s both delicious and filling.

Ingredients

• 1 serving vanilla protein powder
• 1/3 cup dry oats
• 1/4 cup peanut butter (sugar-included variant)
• 1/3 cup milk chocolate chips
• 1 tablespoon almond or skim milk (optional, if mixture needs binding)

Instructions

1. Step 1: In a bowl, combine the protein powder, oats, peanut butter, and milk. Stir until well mixed and the dough holds together easily.
2. Step 2: Using silicone muffin cups, fill each cup with two tablespoons of the dough. Press the dough firmly into the cup to create a solid base. This recipe makes 5 servings.
3. Step 3: Melt the chocolate chips using a microwave or double boiler. Evenly pour the melted chocolate over the pressed dough in each muffin cup, spreading gently to form an even layer.
4. Step 4: Place the filled cups in the fridge or freezer to chill until firm. Once set, remove from the silicone cups and enjoy.

Tips & Variations

• Try chocolate, peanut butter, or unflavored protein powder. If unflavored, add 1/2 teaspoon vanilla extract and 1-2 teaspoons honey or maple syrup for sweetness.
• Swap peanut butter for almond, cashew, or sunflower seed butter for different flavors or nut-free options.
• Replace milk chocolate chips with dark, white chocolate, chopped nuts, or dried fruit for a unique twist.
• Use quick oats instead of rolled oats, but avoid steel-cut oats as they won’t bind properly.
• If the dough feels dry, add more almond or skim milk little by little until it holds together well.

Storage

Store the oatmeal cups in an airtight container at room temperature for 2-3 days. For longer freshness, refrigerate for up to a week. They also freeze well for up to 3 months; thaw in the fridge overnight or at room temperature for about 30 minutes before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of regular?

Yes, but natural peanut butter tends to be drier and may require adding a bit more milk to bind the dough properly. Make sure to stir natural peanut butter well before measuring to reincorporate any separated oils.

Do I have to use protein powder in this recipe?

Protein powder is key for the protein boost and texture, but you can experiment with adding extra oats or nut butter if you don’t have protein powder. The texture and nutritional profile will be different, though.

Easy Peanut Butter Protein Oatmeal Cups Recipe

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★★★★★

4.4 from 140 reviews

• Author: Harper
• Total Time: 10 minutes
• Yield: 5 servings 1x
• Diet: Vegetarian

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Description

These Easy Peanut Butter Protein Oatmeal Cups are a delicious and portable breakfast or snack option that combines the heartiness of oatmeal with the satisfying creaminess of peanut butter and protein powder. No baking required, these cups come together quickly with just a few ingredients, making them perfect for busy mornings or on-the-go nourishment. The added chocolate chips enhance their flavor, while the protein content keeps you full and energized until your next meal.

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Ingredients

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Dry Ingredients

• 1 serving vanilla protein powder
• 1/3 cup dry oats

Wet Ingredients

• 1/4 cup creamy peanut butter (with sugar included)
• 1 tablespoon almond or skim milk (optional, for binding)

Additional Ingredients

• 1/3 cup milk chocolate chips

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Instructions

1. Prepare the Dough: In a bowl, combine the vanilla protein powder, dry oats, peanut butter, and milk. Stir until the mixture forms a thick, cohesive dough that can be easily pressed into molds. If the dough feels too dry, add the optional milk gradually until the desired consistency is reached.
2. Portion the Dough into Muffin Cups: Using silicone muffin cups, fill each with two tablespoons of the prepared dough. This recipe yields 5 servings. Press the dough firmly into the cups to create a solid base for the bars.
3. Melt and Add the Chocolate: Melt the milk chocolate chips using a microwave or double boiler until smooth. Evenly pour the melted chocolate over the pressed dough in each muffin cup, spreading gently to create an even layer.
4. Chill and Set the Treats: Place the filled silicone cups in the refrigerator or freezer to chill. Let them sit until firm to the touch, which usually takes about 30 minutes to an hour. Once hardened, remove from the silicone cups and enjoy immediately or store for later.

Notes

• Regular creamy peanut butter with added sugar works best for texture and sweetness. If using natural peanut butter, stir well and expect a drier mixture that may require more milk.
• Substitute vanilla protein powder with chocolate, peanut butter, or unflavored protein powder. For unflavored, add 1/2 teaspoon vanilla extract and 1-2 teaspoons honey or maple syrup to sweeten.
• Any nut butter (almond, cashew) or sunflower seed butter (for nut-free) can replace peanut butter; adjust sweetness if using sugar-free versions.
• Swap milk chocolate chips with dark, white chocolate, chopped nuts, or dried fruit for variety.
• Use quick oats instead of rolled oats, but avoid steel-cut oats as they won’t bind properly.
• Store on the counter in an airtight container for 2-3 days, refrigerate up to 1 week, or freeze up to 3 months with parchment paper between layers.
• For best texture, let cups cool and set completely before removing from molds.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Breakfast, Snack
• Method: No-Cook
• Cuisine: American

Keywords: peanut butter, protein oatmeal cups, no-bake snack, high protein breakfast, healthy snack, quick oats, portable snack, no-bake oatmeal cups