Protein Oatmeal Cream Pies Recipe

Introduction

These Protein Oatmeal Cream Pies are a delicious, nutrient-packed treat perfect for a post-workout snack or a wholesome dessert. Soft, chewy oatmeal cookies sandwich a creamy, protein-rich filling that satisfies sweet cravings without the guilt.

Ingredients

• ¾ cup Rolled Oats (67g)
• ½ cup Vanilla Protein Powder (Whey-Casein, 45g)
• ¼ cup Unflavored Protein Powder (Whey-Casein, 22g)
• ¼ cup Oat Flour (22g)
• 4 Tbsp Peanut Butter Powder (24g)
• 1 tsp Baking Powder
• 4 Egg Whites (132g)
• ¼ cup Unsweetened Applesauce (60g)
• 2 Tbsp Almond Butter (32g)
• 2 oz Reduced Fat Cream Cheese (56g)
• ⅓ cup Non-fat Plain Greek Yogurt (75g)
• ½ cup Whey-Casein Vanilla Protein Powder (45g)

Instructions

1. Step 1: Preheat the oven to 350°F and line a baking pan with parchment paper.
2. Step 2: In a bowl, combine the rolled oats, vanilla protein powder, unflavored protein powder, peanut butter powder, oat flour, and baking powder.
3. Step 3: Add the egg whites, applesauce, and almond butter to the dry ingredients. Mix until the batter is thick but spreadable.
4. Step 4: Scoop about 2 to 3 tablespoons of batter onto the prepared baking pan and shape each into a cookie.
5. Step 5: Repeat with the remaining batter, spacing cookies about 2 inches apart. You should have about 12 cookies.
6. Step 6: Bake for approximately 7 minutes, then remove and let cool completely.
7. Step 7: While cookies cool, prepare the filling by whisking together softened cream cheese, Greek yogurt, and vanilla protein powder in a bowl until smooth.
8. Step 8: Once cookies are cool, spread 1 to 2 tablespoons of the filling onto the base of one cookie and sandwich with another. Repeat until all cream pies are assembled.

Tips & Variations

• For a dairy-free option, substitute cream cheese and Greek yogurt with coconut cream or a vegan cream cheese alternative.
• Use flavored protein powders to customize the taste—chocolate or peanut butter work great.
• To add extra texture, fold in chopped nuts or dark chocolate chips into the batter before baking.

Storage

Store the assembled oatmeal cream pies in an airtight container in the refrigerator for up to 4 days. If you prefer, keep the cookies and filling separate and assemble just before serving. Reheat cookies slightly in the microwave if you like them warm, but avoid heating the filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of protein powder?

Yes, you can substitute with plant-based protein powders, but the texture and flavor may vary slightly. Adjust liquids as needed to maintain batter consistency.

Can I freeze these oatmeal cream pies?

Absolutely. Freeze the assembled pies in a single layer on a baking sheet first, then transfer to a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before eating.

Protein Oatmeal Cream Pies Recipe

Print Recipe

★★★★★

5 from 89 reviews

Delicious and nutritious Protein Oatmeal Cream Pies made with rolled oats, protein powders, and a creamy filling of reduced-fat cream cheese and Greek yogurt. These oatmeal cream pies serve as a high-protein snack or dessert that’s filling and perfect for those looking to incorporate more protein into their diet while enjoying a tasty treat.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 7 minutes
• Total Time: 17 minutes
• Yield: 12 oatmeal cream pies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Dry Ingredients

• ¾ cup Rolled Oats (67g)
• ½ cup Vanilla Protein Powder (Whey-Casein, 45g)
• ¼ cup Unflavored Protein Powder (Whey-Casein, 22g)
• ¼ cup Oat Flour (22g)
• 4 Tbsp Peanut Butter Powder (24g)
• 1 tsp Baking Powder

Wet Ingredients

• 4 Egg Whites (132g)
• ¼ cup Unsweetened Applesauce (60g)
• 2 Tbsp Almond Butter (32g)

Filling

• 2 oz Reduced Fat Cream Cheese (56g)
• ⅓ cup Non-fat Plain Greek Yogurt (75g)
• ½ cup Whey-Casein Vanilla Protein Powder (45g)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper to prepare for baking.
2. Combine Dry Ingredients: In a large bowl, mix together the rolled oats, vanilla protein powder, unflavored protein powder, peanut butter powder, and baking powder until well combined.
3. Add Wet Ingredients: Add the egg whites, unsweetened applesauce, and almond butter to the dry mixture and stir thoroughly. The resulting batter should be thick but spreadable.
4. Form Cookies: Scoop approximately 2 to 3 tablespoons of batter per cookie onto the prepared baking pan. Shape each scoop into a cookie form, maintaining approximately 2-inch gaps between each cookie. You should get about 12 cookies.
5. Bake: Bake the cookies in the preheated oven for about 7 minutes or until they are set.
6. Cool Cookies: Once baked, allow the cookies to cool completely on a wire rack to prevent the filling from melting during assembly.
7. Prepare Filling: In a clean bowl, whisk together softened reduced fat cream cheese, non-fat plain Greek yogurt, and vanilla whey-casein protein powder until the mixture is smooth and creamy.
8. Assemble Pies: Spoon 1 to 2 tablespoons of the filling onto the base of one cookie, spread evenly, then sandwich with another cookie on top. Repeat this process until all oatmeal cream pies are assembled.

Notes

• Allow cookies to cool completely before adding filling to prevent melting.
• You can substitute oat flour by grinding rolled oats in a blender if unavailable.
• Use softened cream cheese for easier mixing in the filling.
• Adjust sweetness by adding a natural sweetener like stevia or honey to the filling if desired.
• Store assembled oatmeal cream pies in the refrigerator for best freshness.

Keywords: protein oatmeal cream pies, healthy desserts, high protein snacks, baked protein cookies, oatmeal cookies with cream filling