Peanut Butter Baked Oatmeal Cups (No Protein Powder)
⏱ 45 min💪 9g protein per cup🔥 ~160 cal🍽 12 cups
Greek yogurt and eggs carry about 40g of protein between them in this batch, which is what lets these hit 9g a cup without a scoop of anything. Powdered peanut butter adds another 24g for very few calories. They bake in under half an hour and freeze well, so one Sunday session covers most of a week. The 10 minute batter rest is the step people skip and then wonder why the centers are wet.
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup plain nonfat Greek yogurt
- 2 large eggs
- 1/2 cup powdered peanut butter (about 48g)
- 1/2 cup milk
- 1/3 cup maple syrup
- 1/4 cup natural creamy peanut butter, warmed
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
Instructions
- Heat the oven to 350F and grease a 12-cup muffin tin generously, including the flat top surface between cups. These stick.
- Whisk the eggs, Greek yogurt, milk, maple syrup, and vanilla in a large bowl until smooth.
- Stir in the oats, powdered peanut butter, baking powder, cinnamon, and salt, then let the batter rest 10 minutes so the oats hydrate before they hit the oven.
- Divide the batter among the 12 cups, filling each nearly to the top, spoon about a teaspoon of warmed peanut butter onto each, and swirl it in with a toothpick.
- Bake 24 to 27 minutes, until the tops are set and spring back and the edges are golden.
- Cool in the tin 10 minutes, run a knife around each cup, and lift them out. Store in the fridge for 5 days or freeze for 3 months, reheating 30 seconds in the microwave.
Tips
- The 10 minute rest matters more than it sounds. Skip it and the oats pull liquid out of the batter while baking instead of before, leaving loose wet centers.
- Powdered peanut butter dries baked goods out fast. If you add more, add 2 tablespoons of milk for every extra 1/4 cup or the cups turn crumbly.
- For a chocolate version, replace the powdered peanut butter with 1/3 cup cocoa powder plus 3 tablespoons nonfat dry milk powder. The protein lands about the same.
FAQ
- Can I use quick oats?
- Yes, but the texture goes soft and cakey instead of chewy. Reduce the milk by 2 tablespoons since quick oats absorb liquid faster.
- How do these get 9g of protein without protein powder?
- Greek yogurt and eggs supply about 40g between them, powdered peanut butter 24g, oats 24g, and the swirled peanut butter 16g, for roughly 108g in the batch.
- Can I make them dairy free?
- Use a thick unsweetened soy yogurt and soy milk to stay near 7g per cup. Coconut yogurt tastes fine but drops you closer to 5g.
- Do they need to be refrigerated?
- Yes, they contain eggs and yogurt. They survive a workday in a bag but should be stored cold overnight.
