PB Chocolate Collagen Oatmeal Cups
I am all about easy, healthy breakfasts in the morning. A grab and go breakfast or snack is always a good choice. Do yourself a favor and make these on the weekend to have on hand to grab throughout the week. It’s a gluten free, chocolatey, protein packed breakfast. Is there any better combo than the peanut butter-chocolate one?! These PB Chocolate Collagen Oatmeal Cups are the perfect recipe to have on hand!
Recipe Steps:
First, you’ll mix all of the ingredients together in a bowl that you need for the peanut butter oatmeal layer. You’ll need old fashioned rolled oats, runny peanut butter, almond flour, maple syrup, sea salt, vanilla, and collagen. Mix together with a spatula so you don’t compromise the texture.
Grease a muffin tin and add the mixture. Fill the cups about 3/4 of the way so you have room for the pb chocolate layer. Add to the freezer for an hour to 1 and 1/2 hours.
Before you’re about to remove the oatmeal cups from the freezer, make the chocolate peanut butter layer. Melt it in the microwave for 30 seconds, stir, repeat until melted. Remove the cups from the freezer, add the pb chocolate layer, place back in the freezer for 30 minutes.
Store in the fridge or the freezer.
Why I Add Collagen:
I love to add collagen into my recipes because it gives them more protein. Also I love the benefits I personally see from adding collagen into my diet. I think adding it in has helped with my joint health as well as my hair/skin. But everyone is different and sees different results. Always do what works best for you and remember that I’m not a doctor.
Not only do I like adding it to easy desserts like this, I add collagen daily to my coffee. It adds 9 grams of protein and only 45 calories. I like to add a flavored one because it’s a healthier alternative to creamer in your coffee. Plus it dissolves right in and isn’t messy like adding protein into your coffee. Add a little unsweetened almond milk and it’s the perfect way to start the day!
What Collagen I Use:
I love this Ancient Nutrition Multi Collagen. All of the products they make are incredibly high quality, ethically sourced. Whenever I’m buying animal protein of any kind, that’s always what I look for. None of their collagens have an artificial flavor taste at all, which is important to me as well. Also it isn’t chalky like some protein powder can be. You can find the collagen I used here. Every product they make is not only delicious but also the best quality around!
The collagen adds the perfect touch to these PB Chocolate Collagen Oatmeal Cups. Adds a little bit of protein without compromising the texture or taste.
Other Healthy Breakfast Recipes:
PB Chocolate Collagen Oatmeal Cups
Gluten Free Breakfast, snack, or dessert. These Chocolate PB Oatmeal Cups are no bake and easy to make. Perfect meal prep breakfast. #glutenfree #healthybreakfast #glutenfreebreakfast
Ingredients
Pb Oatmeal Cups:
1 cup old fashioned rolled oats (I used some Gf ones)
1/4 cup almond flour
1 cup runny peanut butter ( I like organic Pb without all the filler in there)
1/2 cup maple syrup
1/2 tsp sea salt
1 tsp vanilla
1/4 cup collagen (I used some from Ancient Nutrition)
Pb Chocolate Topping:
1/2 cup chocolate chips
2 tbsp peanut butter
Method
- Mix all of the oatmeal cup ingredients together with a spatula.
- Grease a muffin tin. Makes about 10 cups.
- Fill the cups about 3/4 of the way, you want to leave room for the Pb chocolate topping.
- Place in the freezer for about 1- 1 1/2 hours.
- Melt the chocolate pb topping ingredients in the microwave for 30 seconds, stir, repeat if needed.
- Remove the cups from the freezer.
- Add the chocolate pb topping on and smooth out with a knife.
- Place back in the freezer for 30 mins.
- Store in the freezer or the fridge!
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