PB Chocolate Collagen Oatmeal Cups Directions
- Mix all of the oatmeal cup ingredients together using a spatula until well combined.
- Grease a muffin tin lightly or use muffin liners. Fill each cup about 3/4 of the way to leave space for the topping.
- Place the muffin tin in the freezer for 1 to 1 1/2 hours to firm up.
- For the chocolate topping, melt the sugar-free chocolate chips and light peanut butter together in the microwave for 30 seconds. Stir, and repeat the heating process if needed until smooth.
- Remove the oatmeal cups from the freezer and add a spoonful of the melted chocolate peanut butter topping to each cup. Smooth out with a knife.
- Place the cups back in the freezer for 30 minutes to set.
- Store the oatmeal cups in the freezer or fridge.
WW Points Calculation:
- Old-fashioned rolled oats: 6 points
- Almond flour: 4 points
- Reduced-fat peanut butter: 6 points
- Sugar-free maple syrup or lower-calorie sweetener: 3 points
- Sea salt: 0 points
- Vanilla extract: 0 points
- Collagen powder: 0 points
- Sugar-free chocolate chips: 4 points
- Light peanut butter for topping: 3 points
Total Points: 26
Servings: 10
Per Serving: 2.6 points
Nutrition Information:
- Calories: 170
- Fat: 11g
- Protein: 7g
- Carbohydrates: 16g
- Sugar: 7g
- Sodium: 180mg
I'm waiting for your comments! Enjoy!
