in PB & J Protein Oat Cup Get your daily dose of fiber and protein (10g !!!) so fun and simple! Crunchy oats are paired with creamy peanut butter, protein powder, chia seeds, and nutrient rich breakfast or jam for snacks, which you walk. Top with melted chocolate for an additional indulgence treatment! so yummy.
Peanut butter and jelly have turned into a porridge cup rich in protein? Yes, please! These are little like us PB and J Bhanwar Energy Balls But these cute and convenient small cups topped with chocolate. I am popping them in my mouth whenever I yearn that oh-kumi and indifferent taste combo. And boy, does it really scratch that itching! My child agrees 😋
No baking or combination is necessary: These oats come together in some bowls and some kitchen equipment. Mix all your ingredients together and press into muffin tin.
Protein-rich: These oat cups pack 10 grams of protein per cup, making them a great high-protein snack or brake that can be taken when leaving.
Freezer-friendly: Keep a big OL ‘batch of oat cup in your freezer as we do. Or better yet, make a double batch and give a friend one.
PB and J simple ingredients for protein oat cup
All you need is a small list of materials for these PB and J Ot Cup divided into 3 delicious layers:
- Driple all-enecular peanut butter: Our favorite for PB & J. This is perfect because all-natural has a little more oil and makes these cups a lot of crematorium!
- Vanilla Protein Powder: We used Garden of Life Vanilla Protein Powder! We love this stuff because it has minimal elements and is perfect for someone who is not a great fan of protein powder due to its mild taste.
- Quick-cooking oats: Quick cooking oats do the best work for this recipe because they better absorb liquid than rolled oats.
- Chia seed, Compete nutrition and helps to tie everything together.
- Honey, Our favorite natural sweetener which also helps to add and connect taste.
- Jam: Any type will do, but we recommend using a high quality jam with real fruits for the best taste.
- Driple all-enecular peanut butter: You will use the same variety of PB required for the base layer.
- Melted semi-sweet chocolate chips + coconut oil: We prefer to use semi-sweet chocolate chips for the correct balance of sweetness and bitterness. If you are jammed, feel free to use milk chocolate!
We extremely recommends that you use a drippy, all-enemy peanut butter. If you use peanut butter like skippy or jiff, you may need more water or coconut oil. The reason for this is that the drippy all-enemy peanut butter has a more oil content and thus makes a smooth consistency when mixed with protein powder.
Equipment needs
- Muffin PAN: Use a metal muffin pan with paper liner or even better, a silicone muffin pan – no liner is required!
- 1-timb to cookie scoop: This will help to ensure that you get the right amount of batsman in each muffin cup.
Re -purpose
Silicon muffin mold
Here is our favorite silicone muffin mold to use for baking and no-bock desserts!
Top tips for PB and J protein oat cup
- All protein powders are different and may require different amounts of water. If you use a whey or collagen-based protein powder, you will probably need more â…“ cup,
- If you want to drip the peanut butter center, let the cup sit out 10-15 minutes After removing them from the freezer.
5 stars
Life whey protein powder garden
21G protein // 2G sugar // 120 calories // $ 2.50 per serving // GMO // Non GMO // Grass-Fed // Organic
Transfer any remaining oat cup to a freezer bag and store in the freezer 3 monthsLet the cup melt for a few minutes before enjoying 😊.
-
Line a metal muffin pan with paper liner or use a silicone muffin pan (do not need to use liner).
-
First, make a oat layer. Keep peanut butter, protein powder, rolled oats, chia seeds and honey in a medium bowl.
-
Use a wooden spoon or your hands to mix the dough together. At this point, start adding water by spoon. The amount of water you want will depend on how much your peanut butter drip.
-
Use a 1-spoon cookie scoop to scoop the dough and move it well to the lower part of the muffin. Press them in a cup firmly.
-
Next, put 1 teaspoon of peanut butter in the center of each muffin cup. Then, add one spoon jam on top of peanut butter.
-
Transfer chocolate chips and coconut oil to microwave-safe bowl. Heat the chocolate on a high 20-second increment until the chocolate melts. Be sure to shake chocolate and coconut oil between each increment.
-
Scoop 2 teaspoons molten chocolate and above each protein cup. Rotate the muffin pan to easily distribute the chocolate in each cup.
-
Keep the muffin tin in the freezer for at least 30 minutes to one hour to set.
-
When the oat cup is set, remove them from the muffin pan and transfer them to a freezer bag, and store the protein cup in the freezer.
- We extremely recommends that you use a drippy, all-enemy peanut butter. If you use peanut butter like skippy or jiff, you may need more water.
- All protein powders are different and may require different amounts of water. If you use a whey or collagen-based protein powder, then you. More than cups will be required.
- If you want to drip the Peanut Butter Center, let the cup sit out for 10-15 minutes after removing the freezer.
Calorie: 297 Kilo calorie, Carbohydrate: 21 Yes, Protein: 10 Yes, thick: 21 Yes, Fiber: 3 Yes, Sugar: 13 Yes
Nutrition information is calculated automatically, so only should be used as an estimate.
Photography: Pictures taken in this post have rained the flour.,
