High Protein Baked Oatmeal Cups

I have been in LOVE with these high protein vegan baked oatmeal cups for the last few weeks! I meal prep them once a week and have a few for breakfast everyday. I love this recipe because I can customize it based on what I’m craving or even whats in my pantry as well.

 

I am always looking to add more high protein meals to my diet. One because I workout regularly and two because society told me I need a lot of protein. Either way whenever I look up high protein vegan meals especially breakfasts, I see regular breakfasts (oatmeal, pancakes, smoothies) with protein powder. Protein powder is great and usually an easy way to add protein to a dish. But it is not always easily accessible and its hardly ever cheap. Using the inspiration from my Two-Ingredient Brownies I used pureed beans to add in a bit more protein! Like in the brownie recipe, you can’t taste the beans you just get a lovely fudge like muffin texture.

 

This recipe is insanely simple and I’m sure you already have all of the ingredients in your pantry. This is also the base recipe (pictured are muffins with cocoa powder!) and can be customized easily. Ive added jam and chocolate chips both of those complement the nut butter and add a bit of sweetness too! Think: nuts and seeds, dried or fresh fruit too.

Prep time 10 minutes

Cook time 20 minutes

Total time 30 minutes

Makes about 15 muffins

Ingredients:

1 cup pureed or mashed beans (I’ve used pinto, black and kidney) . Mash with a fork or puree in a blender you may need to add a few tablespoons of water to blend)

1 teaspoon baking powder

1 Chia or flax egg (see below)

3.5 cups old fashioned oats

1/2 cup brown sugar

2 cups plant milk (or water)

1 teaspoon vanilla extract

2 teaspoons cinnamon

1/3 cup nut or seed butter (I’ve used almond and peanut butter)

1.  Preheat your oven to 375 degrees Fahrenheit.
2. Make your chia or flax egg. For chia mix 1 tbsp of chia seeds with 2.5 tbsp of water. For flax use 1 tbsp of ground flax seeds with 3 tbsp of water. Let sit.
3. Combine all of your dry ingredients into a large bowl. This includes the oats, brown sugar, cinnamon and baking powder. Mix well.
4. Add in the vanilla extract, nut butter, bean puree and chia or flax egg. Mix together making sure the nut butter and beans are thoroughly incorporated.
5. Add in the plant milk slowly while mixing. Once all of the milk is added stir to make sure everything is well combined. This is where you can add any extras like chocolate chips, jam, dried fruit or nuts.
6. Scoop mixture into nonstick cupcake/muffin tins. I add about 1/3 cup of the batter to each.
7. Bake for 20 minutes then remove from the oven. Let cool for 10-15 then remove from pan. Enjoy right away or meal prep for the week! I pack 3 for breakfast everyday. Also think about topping with extra nut or seed butter, jam or even maple syrup!

Let me know what you think and if you try this recipe out!