Cottage Cheese Oatmeal Cups
Soft-baked oatmeal cups made with blended cottage cheese, rolled oats and mixed berries. These high-protein breakfast muffins are perfect for meal prep and easy grab-and-go mornings.
Servings: 12
Equipment
Ingredients
- 1 cup unsweetened almond milk
- 1 cup cottage cheese
- 1 egg
- ¼ cup maple syrup
- 1 teaspoon vanilla
- 3 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- 1 ½ cups mixed berries fresh or frozen; if frozen, no need to thaw
Instructions
- Add almond milk, cottage cheese, egg, maple syrup and vanilla to a blender. Blend until completely smooth and creamy.1 cup unsweetened almond milk, 1 cup cottage cheese, ¼ cup maple syrup, 1 teaspoon vanilla, 1 egg
- In a large bowl, combine oats, baking powder, cinnamon and sea salt. Pour in the blended mixture and stir to combine.3 cups old-fashioned rolled oats, 1 teaspoon baking powder, ½ teaspoon cinnamon, ½ teaspoon sea salt
- Stir in the berries. If the mixture feels too thick, add a splash more almond milk.1 ½ cups mixed berries
- Scoop the batter into a greased or lined muffin tin. Bake at 350°F for 25–30 minutes, or until the tops are set and lightly golden.
- Let cool completely before removing. They firm as they cool.
Notes
- Storage: Store leftover oatmeal cups in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for about 20–30 seconds or enjoy them cold straight from the fridge. You can also freeze the cups for up to 3 months and thaw overnight in the refrigerator before reheating.
- Let them cool: The oatmeal cups will firm up as they cool. Let them sit for at least 10 minutes before removing them from the pan so they hold their shape.
Nutrition
Serving: 1 oatmeal cup | Calories: 122kcal | Carbohydrates: 21g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 19mg | Sodium: 235mg | Fiber: 3g | Sugar: 6g