Ingredients
Scale
- 1/2 cup rolled oats or almond flour
- 1 scoop vanilla protein powder
- 3/4 cup Greek yogurt
- 1-2 tablespoons nut butter
- 1-2 tablespoons sweetener (honey or maple syrup)
- 2 tablespoons mini chocolate chips
- 1-2 tablespoons milk
Instructions
- In a bowl, combine oats or almond flour, protein powder, and sweetener.
- Stir in nut butter and milk until a soft cookie dough forms, then fold in mini chocolate chips.
- Press the dough into silicone muffin cups or paper liners to form the base layer.
- Whisk Greek yogurt with a small scoop of protein powder until smooth and sweeten to taste.
- Spoon the yogurt mixture over each cookie dough base and top with extra chocolate chips or a drizzle of nut butter.
- Chill in the refrigerator for 1-2 hours or freeze for 20-30 minutes before serving.
Notes
Store finished cups in an airtight container in the refrigerator for up to three days. For longer storage, freeze in a single layer and label with the date.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 5mg