Ingredients

The following ingredients have 12 Servings
  • 3 cups rolled oats (gluten-free)
  • 4 scoops Vital Proteins Collagen Whey Cocoa* (20g each scoop)
  • 2 TBS cacao powder (or unsweetened cocoa)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup natural peanut butter** (crunchy or creamy)
  • 1/4 cup honey
  • 2 TBS oil (I used avocado, but melted and *cooled* coconut oil works too)
  • 1/2 cup plain Greek yogurt*** (I used non-fat)
  • 2 large eggs
  • 1 cup unsweetened almond milk (or milk of choice)
  • 1/3 cup mini chocolate chips

Instruction

  • Preheat oven to 350F. Grease 12-cup muffin pan, set aside.
  • In a large bowl combine oats, collagen whey protein powder, baking powder, and salt. Set aside.
  • In a medium bowl combine peanut butter, honey and oil until well combined. Add in greek yogurt and eggs, stirring gently until combined. Add in milk, stir again until combined.
  • Add bowl of wet ingredients into large bowl of dry ingredients. Use large rubber spatula to gently combine, then fold in mini chocolate chips. Batter will be thick and wet.
  • Evenly distribute batter into greased muffin cups, filling to top. Bake for 15-18 minutes, until middle is set. Allow oatmeal cups to cool in pan before transferring to wire rack to cool completely.
  • Store oatmeal cups in airtight container at room temperature up to 5 days. May store in fridge or freezer for longer periods of time.