These funfetti baked oatmeal cupcakes are made with Greek yogurt and protein powder for a healthy, portable breakfast that is oil and sugar free!
You know what my most favorite thing about blogging EVAH is?
Well, besides getting to natter on about whoknowswhat for eleventy billion years at all ya’ll lovely peeps, of course.
I GET TO HAVE 2 BIRTHDAYS. Like my real life one AND my internet-land fake one that I still celebrate anyway because I CAN.
And you know what, IT’s 2 DAY. And Food Faith Fitness turns 2! Which is why “2” day.
You get me. LOVE YOU FRIENDS.
A NE WAYZ.
This monumental (except not really monumental at all, but let me feel special for a minute) day of May 12 marks 2 years that I have taken up this little tiny space of the interwebz and thrown recipes at your healthy-food-loving-faces and yelled at you to EAT THEM FOREVER AND EVER THE END.
Except I hope you don’t feel like that’s how I roll. I promise you I am a gentle giant.
Just minus the giant.
This day ALSO marks something else. Today is the 1 year anniversary of yours truly doing this whole “bloggin’ thang” FULL TIME. Like in my pajamas all day long with no makeup and maybe a shower every so often because I really don’t have to leave my house so WHY BOTHER.
I’m kidding. But only about the shower part.
Mr. FFF? He totally loves it. But that might be a false statement. 🙂
Do you know why I get to work my dream job in my Hello Kitty Leopard Pajamas? (Best Walmart find EVUH.) BECAUSE OF YOU, and all of your awesome support, love, comments and the fact that you actually make my food.
Which still boggles my mind to this day like WHOA.
So because I am FOR REAL so grateful to you, I made you a portable breakfast (you asked. I ANSWERED) that’s got all those tasty whole-grain-but-still-gluten-free carbs called oatmeal (AKA: the only food that I really need to survive off in life) but it’s disguised as a cupcake.
A funfetti cupcake to be exact. <— if we’re honest, is there any other kind that need apply?
Kind of like the funfetti breakfast quinoa and funfetti protein cookies recipe that we just recently ate. Which is probably some sort of food blogger crime to post SUCH a similar recipe SO SOON. Especially since we celebrated the last blog birthday with an oatmeal gluten free cupcake too.
But, it’s my birthday and I will funfetti all my breakfasts, and eat all the cupcakes, if I want to.
Can’t Stop. Won’t Stop. Not sorry ONE LITTLE BIT.
If you’ve been around here for .004 seconds, you would know that we also can’t have a blog birthday without a little protein. Or, in this case, ALLTHEPROTEIN.
Because we got Greek yogurt in the oatmeal (no oil here folks) and the “icing” is just Greek yogurt and protein powder. Like 2 ingredients.
2 healthy ingredients ninja-ing their way onto your taste buds, which totally thinks that they’re eating creamy, buttery frosting.
I know you like it.
Plus there’s sprinkles.
If your day goes badly after sprinkles for breakfast, I just can’t help you.
For the oatmeal
- 1 Egg yolk
- 2/3 Cup Unsweetened Vanilla Almond milk or whatever milk you prefer
- 1/4 Cup Fat-free Vanilla Greek yogurt
- 3/4 tsp Vanilla extract
- 1 Cup Rolled old fashioned oatmeal
- 1/2 tsp Baking powder
- 2 tsp Cinnamon
- 2 Tbsp Truvia *
- 2 Tbsp Sprinkles
For the frosting:
- 1/4 Cup + 2 Tbsp Fat-free Vanilla Greek yogurt
- 5-6 TbspVanilla Whey protein powder to taste **
- Preheat your oven to 350 degrees and spray amuffin tinwith cooking spray.
- In a large bowl, whisk together the egg yolk, almond milk, Greek yogurt and vanilla extract until smooth and lump-free.
- Add in the oatmeal, baking powder, cinnamon, Truvia and sprinkles and stir until well combined.
- Divide the mixture between 5 muffin cavities, filling just over 3/4 of the way full and baking until a tooth -pick inserted in the center comes out clean, about 30-32 minutes. Let cool in the pan for 15 minutes and then transfer to a cooling rack to cool completely.
- Once cool, stir together the frosting ingredients and spoon onto the cupcakes!
Tips & Notes:
**the more protein powder you use, the thicker the frosting. So, taste as you go until you get the desired taste/texture!
Recipes written and produced on Food Faith Fitness are for informational purposes only.
OR MAYBE I CAN HELP YOU. (segue win!) because, in honor of the day of FFF’s birth, there’s a super fun giveaway.
A bunch of my blogging friends are being SO amazing and helping me celebrate this day by giving TWO of you a $500 Amazon Gift Card! That’s right…2 CHANCES TO WIN! WOO!
Entry is super easy! Just use the widget below! Make sure to check out all the participating bloggers as well – they are all SO talented!
This giveaway runs from Tuesday 05/12/2015 at 12:00am PST until Tuesday 05/30/2015 at 11:59pm PST. The giveaway is open to residents of the USA, aged 18+ only. A winner will be chosen at random, displayed on the widget and emailed within 48 hours of the giveaway closing. The winner has 48 hours to claim their prize, or a new winner will be chosen.
Diary of A Recipe Collector / Spoonful of Flavor / Mariah’s Pleasing Plates / The Recipe Rebel / Bitz & Giggles / Mom Loves Baking / Food Done Light / American Heritage Cooking / Eats Well With Others / The Housewife in Training Files / Tried and Tasty / A Mind “Full” Mom / My Kitchen Craze / Cooking For Keeps / Rachel Cooks / Cupcakes and Kale Chips / Lauren Kelly Nutrition / Healthy Seasonal Recipes / Or Whatever You Do
If you make this recipe, please remember to tag @foodfaithfit and #foodfaithfitness on Instagram! I LOVE seeing your recipe recreations!
Want more oatmeal for breakfast?
Healthy Cinnamon Roll Protein Oatmeal
Blueberry Cheesecake Oatmeal Recipe
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