This was the last recipe I made before heading to California for my junior nationals cycling races. I figured since I hadn’t made any baked oatmeal in while that it would be perfect to make. However, I didn’t want to make a bunch of them since my whole family was leaving, so I just made three of the chocolate peanut butter baked oatmeal cups.
I have had a really good time in California so far. We flew into San Francisco a couple days ago. This morning I did an 80 mile ride and the scenery was amazing. It is definitely nothing like riding in Indiana. At home, I could ride 80 miles in about 4 hours, but in California with the hills and mountains it took me almost 5 hours.Ā
After the ride, we went to one of the best restaurants I have ever been to. It is SPQR in San Francisco. Ā It is led by Chef Matthew Accarino. I met him last year at the Hincapie Fondo in South Carolina. He is such a cool guy. He loves cycling and he is one of the best chefs you will find anywhere. The Italian food at SPQR is some of the best food I have ever had. I highly recommend anyone who is anywhere near San Francisco to make it a point to visit the restaurant. You will definitely not be disappointed.
But anyway, back to the recipe. I used MusclePharm chocolate milk combat powder, cocoa powder, and peanut flour to make them chocolate peanut butter flavored. Then after I baked them and they cooled, I added a drizzle of peanut butter to the top. Chocolate and peanut butter together are a match made in heaven!
Chocolate Peanut Butter Protein Baked Oatmeal
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
- Yield: 3 baked oatmeal cups 1x
Description
Protein packed chocolate peanut butter baked oatmeal cups topped with a drizzle of peanut butter. They are the perfect on the go breakfast!
Ingredients
- 3/4 cup (60g) old fashioned oats
- 1/2 scoop (17g) MusclePharm chocolate milk protein powder
- 1/4 cup granulated stevia or erythritol
- 2 tbsp. (12g) peanut flour
- 1/2 tbsp. (3g) unsweetened cocoa powder
- 1/2 tsp. baking powder
- 1/4 cup milk (any milk is fine)
- 1 whole egg
- 1/3 cup (75g) plain nonfat Greek yogurt
- 1 tbsp. (15g) chocolate chunks
- 2 tbsp. (12g) peanut flour
- 1 tbsp. granulated stevia or erythritol
Instructions
- Preheat oven to 400F. Mix oats, protein powder, peanut flour, cocoa powder, stevia, and baking powder in a bowl. In a separate bowl, add milk, egg, Greek yogurt and mix well.
- Combine wet and dry ingredients and gently stir together until combined. Spray 3 small ramekins with nonstick spray. Spoon batter evenly into each of them. Top with chocolate chunks.
- Bake for 20-25 minutes or until a knife comes out clean. Let cool.
- Mix peanut four and stevia with water until it is a thick peanut butter consistency. Put in peanut butter in a plastic bag, cut off the end and pipe peanut butter on top of each baked oatmeal. Enjoy!
Nutrition
- Serving Size: 1 oatmeal cup
- Calories: 190
- Sugar: 5
- Fat: 5
- Carbohydrates: 23
- Fiber: 4
- Protein: 13