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Blueberry Protein Oatmeal Cups + Video

Blueberry Protein Oatmeal Cups are a great make-ahead breakfast and a perfect healthy snack between meals to keep you satisfied. They are vegan, gluten-free, and delicious!

blueberry oatmeal cups

I love New Year’s and I love cleaning up my diet after the holidays, it just feels so right! I am well aware of the failure rate for New Year’s resolutions is about 80%, however, one of the best ways to set yourself up for healthy eating is to meal prep. 

Meal prep is not my favorite but it sure as heck saves me from a bag of chips. I like to have snacks ready to go especially in the afternoons when I am carting my kids around. With the addition of protein powder to these Blueberry Protein Oatmeal Cups, you can be filled and energized. Both my kids love them with mini chocolate chips. These oatmeal cups are great for everyone! 

Serve Blueberry Protein Oatmeal Cups with your favorite nut butter and you have yourself a delicious snack!

How To Make Blueberry Protein Oatmeal Cups 

  1. Preheat your oven to 350 degrees F. Prepare your muffin tin by spraying with cooking spray or lining with liners.
  2. In a large mixing bowl mash your banana. 
  3. Add in almond milk, maple syrup, cinnamon, baking powder, salt, oats, and blueberries. Stir till combined. Lastly, add in 2 scoops of vegan vanilla protein powder and stir till combined. 
  4. Evenly divide the mixture into your muffin cups. 
  5. Bake for 25 minutes or until firm. Let cool before removing them.

Storing Blueberry Protein Oatmeal Cups

These oatmeal cups will last in the fridge for 7 days stored in a ziplock lock bag or sealed container. 

Love easy vegan recipes, also try Vegan Banana Cinnamon Muffins!

Yield: 12-15

Blueberry Protein Oatmeal Cups

Blueberry Protein Oatmeal Cups

Blueberry Protein Oatmeal Cups are a delicious, healthy, and foolproof. They are a great make-ahead breakfast and a perfect healthy snack between meals to keep you satisfied. 

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 1 medium ripe banana
  • 2 cups almond milk
  • 1 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1/4 cup maple syrup
  • 3 cups gluten-free rolled oats
  • dash of salt
  • 2 cups blueberries
  • 2 scoops vegan vanilla protein powder

Instructions

    Preheat your oven to 350 degrees F. Prepare your muffin tin by spraying with cooking spray or lining with liners.
    In a large mixing bowl mash your banana. 
    Add in almond milk, maple syrup, cinnamon, baking powder, salt, oats, and blueberries. Stir till combined.
    Lastly, add in 2 scoops of vegan vanilla protein powder and stir till combined. 
    Evenly divide the mixture into your muffin cups. 
    Bake for 25 minutes or until firm. Let cool before removing them.

Slow Cooker Turkey Breast + Gravy

This Slow Cooker Turkey Breast is so juicy and moist! Coated in herbed butter and cooked with celery, onion, garlic, lemon and herbs to tender perfection. This is the easiest way to make turkey and the drippings make a killer gravy!

This a no-fuss way to have a delicious and beautiful main course. I like to serve my turkey breast with my favorite side dishes like Perfect Mashed PotatoesEasy Stuffing RecipeNutted Wild Rice Pilaf, and Roasted Brussels Sprouts with Sausage

I would have never thought to put my turkey in a slow cooker. Every year I try my best to use all the turkey leftover but never seem to. I hate to waste food so this year bought less and experimented. First-round with a pressure cooker, I burnt one side, whoopsies, ha! The second time around was a WINNER BABY! The moral of this story comes from Alyah “if at first, you don’t succeed, dust yourself off and try again!”

Now that we are all excited about cooking our turkey breast in the slow cooker lets talk about all the juicy gravy drippings it leaves. One of my concerns was that it would not have enough but it sure did! There was no way I could eat thanksgiving food without my favorite condiment, gravy!

Why is Slow Cooker the Best Choice for Turkey Breast

After last year’s disappointing dry breast meat and a whole lot of research slow cooker (crock/instant pot)  it is to ensure supreme moistness! The unfortunate problem lots of us run into when roasting a big bird is that it doesn’t cook evenly, the dark meat takes longer than the breast meat and you’re left with only half a juicy turkey and dry breast meat! So why slow cooker, well because the moist heat keeps your turkey breast tender and juicy!

Thermometers

Its a split tie for me I have 2 favorites. The first is the poppable turkey timer, it has never failed me and it’s very affordable! They usually sell them in packs of 2. Second is a probe thermometer, its perfect for cooking meats and its an investment that you will use! When using a probe you are able to monitor the heat while cooking with the lid on to ensure you don’t overcook the meat. I find this very helpful with slow-cooking because time can vary depending on the size of the meat you choose. 

How do you cook a Slow Cooker Turkey Breast

  • Make your herbed butter. Using room temperature butter mix with herbs, spices and lemon zest. 
  • Pat the turkey breast dry. Use paper towels to do this. You want it as dry as possible so your herbed butter doesn’t slip off. 
  • Rub the turkey with herb butter. Use your fingers to separate the skin from the breast meat. Rub the butter all over, including the back of the breast too.
  • Add in veggies and broth to your slow cooker. Place in 1 halved head of garlic, chunks of onion, stalks of celery, a bay leaf, halved lemon, herbs, and chicken broth and let your slow cooker do its magic. 
  • Broil the Turkey Breast for a crisp golden skin. Crips skin and moist meat are what you want on your holiday plate! A quick broil on your buttery turkey skin will give it the perfect golden crisp skin. 
  • Rest the turkey. This step always taste my patience, ha! However, this may be one of the most important steps I’m giving you! You want a moist turkey then wait it out 20 minutes to let the juices settle instead of spilling out all over your cutting board and counter. 
  • Carve the turkey. First, slice the two breasts off the bone and then slice it crosswise. 
  • Make the Gravy: Do not dump the drippings!! Combine them with flour, broth, and bullion for the most killer gravy!

Yield: 4-6

Slow Cooker Turkey Breast + Gravy

Slow Cooker Turkey Breast + Gravy

This Slow Cooker Turkey Breast is so juicy and moist! Coated in herbed butter and cooked with celery, onion, and an apple to tender perfection. This is the easiest way to make turkey and the juices make a killer gravy!

Prep Time 15 minutes
Cook Time 4 hours
Additional Time 20 minutes
Total Time 4 hours 35 minutes

Ingredients

Herbed Butter

  • 4 tbsp of butter, unsalted
  • zest from 1 small lemon
  • 1/2 tsp black pepper
  • 2 tsp chopped rosemary leaves
  • 2 tsp thyme leaves
  • 1 tsp chopped sage leaves
  • 2 garlic cloves minced OR 1 tbsp garlic powder 
  • 1/2 tbsp salt

Turkey

  • 4 pound turkey breast with bone and skin (not frozen)
  • 1/4 cup chicken broth
  • 1 medium withe onion cut in 4 pieces
  • 1 lemon halved 
  • 3 celery stalks
  • 1 garlic head cut in half
  • 1 bay leaf
  • 3 spring of fresh herbs, I used 1 rosemary and 2 thyme springs

Gravy

  • 2 cups of turkey drippings
  • 2 cups chicken broth
  • 2 tbsp chicken bullion ( I use Better Than Bullion Roasted Chicken Base)
  • 1/2 cup flour 

Instructions

    1. Make your herbed butter. Using room temperature butter mix with herbs, spices and lemon zest. 
    2.Pat the turkey breast dry. Use paper towels to do this. You want it as dry as possible so your herbed butter doesn't slip off. 
    3. Use your fingers to separate the skin from the breast meat. Rub the turkey with herb butter all over, including the back of the breast too.
    4. Add in veggies and broth to your slow cooker. Place in 1 halved head of garlic, chunks of onion, stalks of celery, a bay leaf, halved lemon, herbs, and chicken broth.

    5. Slow cook the turkey breast till 165 degrees F. Place turkey on top of veggies and broth. Cook for 3 - 4 hours on Low or 2-3 hours on High. { time can vary based on your slow cooker and size of bird}
    6. Turn on your broiler to high. Broil the Turkey Breast in the center rack till crisp golden skin, about 5 minutes, keep an eye on it so you don't dry out your turkey. 
    7. Rest the turkey. Transfer your turkey to a cutting board and let sit for 15-20 minutes. 
    8. Carve the turkey. First, slice the two breasts off the bone and then slice it crosswise. 
    9. Make the Gravy in a saucepan by combining chicken broth, turkey drippings, flour, and bullion. Whisk it together on medium-low heat till combined.