The Active Kitchen Episode 2 Power Oat Cups

A few months ago I headed to San Fran to work on filming the second episode of The Active Kitchen – this time with Olympian Brianne Eaton and NOW Foods! The Active Kitchen brings professional athletes into the kitchen where they show me how to make their favorite dishes. In this episode Brianne and I collaborated to develop a new great recipe!

Over the last year Brianne and I have quickly become close friends. From the get go we discovered that we shared so much in common, from our love for food to our love for working out! There is, of course, one minor difference – she is an Olympian! But ever since she and her husband retired, Brianne has been dabbling in the kitchen and has turned her love for the kitchen into a full time hobby and second career.

Although we had so much in common Brianne and I definitely have very different baking/cooking styles. Brianne is really by the books; she measures everything, cleans up really well (I wish I was that talented!) and is a super duper perfectionist. Ever since I started my blog I learned to measure everything so that I could eventually share it with you guys! But if I had it my way I would make something once and then never make it again… because what’s the fun in making things twice?! and isn’t it fun to never measure anything?!

We got into the kitchen and made these easy, portable protein-packed power cups! What’s so special about them is that you can make them into whatever flavor you want! We tasted and tested a bunch of flavors and varieties so you will never get bored of them. Each muffin has as much protein as an egg is a great gym bag staple and on the go snack! We partnered with NOW Foods to create this recipe using their organic affordable products!
Power Oat Cups

Base recipe:

• 4 cups NOW Real Food® Organic Rolled Oats
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp sea salt
• 1/2 cup NOW Real Food® Date Sugar
• 1/2 cup NOW® Sports Organic Vanilla Pea Protein Powder
• 2 1/4 cup almond milk
• 1 tsp vanilla
• 1/2 cup apple sauce

1. Preheat oven to 375 degrees F. Grease or spray a muffin pan with coconut oil.
2. Mix all base ingredients together in a large bowl plus the extra ingredients for whatever flavor you’re making.
3. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
4. Store in the fridge for up to 5 days, in the freezer for longer.

*Chocolate Chip PB:

• 1/4 cup peanut butter
• 1/2 cup chocolate chips + more for topping

*Cranberry Orange:

• 2 tsp orange zest (approx. 1/2 orange)
• 2 tbsp fresh squeezed orange juice
• 1/2 cup cranberries

Lemon Blueberry

• 1 tsp lemon zest
• 2 tbsp fresh squeezed lemon juice
• 1/2 blueberries

Carrot Cake

• 1/2 cup grated carrots
• 1/2 cup raisins
• 1/2 cup NOW Real Food® Organic Unsweetened Shredded Coconut
• 1 tsp cinnamon

Apple Cinnamon

• 2 cups pealed and diced apples