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!
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
- 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.
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!
- 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
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.
15- Minute Chickpea Curry and quinoa is vegan + gluten-free and full of rich flavor and filling. It’s the perfect quick and easy meal.
This curry came about when I had already decided there is nothing to eat, ha! I am usually a salad and protein kinda girl at lunchtime. However, this is going to be a weekly staple! Believe it or not, I never liked curry as a kid. What the heck was I thinking missing out on all the great depth of flavors curry has to offer.
This curry is rich and mildly spicey, it is not an overpowering flavor of curry as I like mine mild. It is a perfect meal prep or just a quick lunch as it will be ready in no time!
Tip: Cook quinoa while you’re prepping the curry it will be ready at the same time.
- 1/2 cup quinoa
- 1 cup water
- 1 tbsp olive oil
- 1 small shallot diced
- 2 cloves garlic minced
- 1/3 cup red bell pepper diced
- 1 cup diced broccoli
- 1 can chickpeas drained and rinsed
- 3 cups spinach
- 1/3 cup fresh cilantro leaves
- 1 can coconut milk
- 1 lime juiced
- 2 tsp ginger freshly grated
- 3 tsp curry powder
- salt and pepper to taste
- In a small saucepan cook quinoa according to package.
- Heat a nonstick pan to medium heat and add your olive oil.
- Add your shallot, minced garlic, bell pepper, and broccoli. Sauté them for a few minutes until softened.
- Next, add in chickpeas and cook for another minute.
- Add in the coconut milk, lime juice, salt and pepper, and curry powder. Stir and bring to a quick boil then reduce heat.
- Add in the spinach and cilantro. Stir till spinach is wilted.
- Serve with quinoa or rice, fresh lime, and spicy chili flakes. Enjoy!