Berry Ricotta Oat Cups
Berry Ricotta Oat Cups (High-Protein, Gluten-Free Breakfast)
Looking for a high-protein breakfast that’s wholesome, satisfying, and easy to prep ahead? These Berry Ricotta Oat Cups are packed with fiber, healthy fats, and natural sweetness—perfect for busy mornings or a grab-and-go snack. Each cup delivers a balanced bite of creamy ricotta, juicy berries, and hearty oats. Plus, they're gluten-free and easily customizable!
Enjoy!
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SiLLibake
Berry Ricotta Oat Cups
These meal prep Berry Ricotta Oat Cups are more than just a breakfast—they’re a wholesome, protein-packed and fiber rich bite of comfort you can feel good about.
Why You Will Love These Berry Ricotta Oat Cups:
High in Protein – Each cup contains 9.5g of protein.
High in Fiber – 4g per oat cup thanks to oats, flax, chia and berries
Gluten-Free – Made with certified gluten-free oats and almond flour.
Naturally Sweetened – With maple syrup or honey.
Great for Meal Prep – Store in the fridge or freeze for later.
Kid-Friendly & Portable – A perfect healthy snack for all ages.
Substitutions & Tips:
Ricotta vs. Cottage Cheese: Use cottage cheese for extra protein and a chunkier texture. Ricotta gives a creamier, richer feel.
No Whey Protein? Swap with a scoop of plant-based vanilla protein or omit and use collagen powder
Make It Vegan: Replace eggs with 2 flax eggs and use plant-based ricotta or blended tofu.
Add a Crunch: Top with sliced almonds or pumpkin seeds before baking.
Serving Ideas:
Drizzle with a spoonful of nut butter or Greek yogurt.
Pair with a hot coffee or smoothie for a complete breakfast.
Pack them in your kids’ lunchbox or gym bag for a post-workout snack.
Berry Ricotta Oat Cups
Recipe: Berry Ricotta Oat Cups
Prep Time: 10 min
Cook Time: 25-30 min
Yield: 12 muffins
These Berry Ricotta Oat Cups are more than just a breakfast—they’re a wholesome, protein-packed bite of comfort you can feel good about. Whether you're meal prepping for the week, feeding your family, or simply craving a healthy baked treat, these cups deliver the perfect balance of nutrition, flavor, and convenience. With creamy ricotta, juicy berries, and a satisfying oat base, they’ll keep you full and energized all morning long.
Ingredients:
2 cups rolled oats (gluten-free if needed) 160g
1/2 cup almond flour, 48g
2 tbsp chia seeds, 20g
2 tbsp ground flaxseed, 14g
1 scoop vanilla whey protein powder, 30g
1/2 tsp baking powder, 2g
1/2 tsp cinnamon, 1g
Pinch of salt, 1g
1 cup ricotta cheese , 250g (I used lactose-free or cottage cheese)
2 large eggs
1/4 cup maple syrup or honey, 60g
1 cup soy milk (or any milk), 240g
1 tsp vanilla extract, 5g
Add-in:
1 cup fresh or frozen berries (half raspberries, half blueberries), 130g
Directions:
Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
Blend ricotta or cottage cheese, eggs, maple syrup, milk, and vanilla extract until smooth for better texture (optional but recommended).
In a large bowl, mix together the oats, almond flour, chia seeds, flaxseed, protein powder, baking powder, cinnamon, and salt.
Pour wet mixture into dry ingredients and stir until combined.
Gently fold in the berries.
Divide batter evenly among the muffin cups. Top with a few extra raspberries or seeds
Bake for 25–30 minutes, until golden and set.
Let cool before removing. Store in the fridge for up to 5 days, or freeze up to 2 months.
Nutrition (Approximate): 1 Muffin
Calories: 165 kcal | Protein: 9.5 g | Carbs: 15 g | Fiber: 3.8 g | Sugars: 5 g | Fat: 7.5g
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