No, that’s not a typo in the title. These protein poppers combine two of the greatest sweets flavors of all time, Oreos and S’mores. My love for s’mores recipes should be well known by now. In my Microwaveable S’mores Protein Brownie recipe, I listed off 5 s’mores-flavored recipes that have been published on my blog in the past two months. The love is real.
Oreos are a different story, though. I briefly talked about why I don’t make more Oreo-themed recipes in my Oreo Cheesecake Protein Donuts recipe. To summarize, if they are in the house, I will begin howling at the moon and eat an entire package in one sitting.
Thankfully, the Oreo O’s cereal has been a successful trade off. I’m now able to incorporate the flavor of Oreos into recipes like these protein poppers without consuming 3,000 calories immediately after they’re in the oven. This is a blog about making healthier, lower calorie recipes, after all.
Speaking of, these S’moreos protein poppers only have 34 calories per popper. That said, I know you’ll be saying gimme s’moreos (sorry I had to) so 4 protein poppers will run you: 136 calories, 10.8 grams of protein, 17.6 grams of carbs, and 2.4 grams of fat.
And if that’s not enough, check out how easy these are in the video below.
S’moreos Protein Poppers Ingredients
One of the more common questions I get when using something like Oreo O’s cereal is whether or not you can substitute real Oreos. In the case of these protein poppers, I’d say no. Whole Oreos have a higher fat content than their cereal counterpart, and the cream filling doesn’t create the same flour-like end product we’re after with Oreo O’s.
For your sticky sweetener, I actually tested these protein poppers both with and without any Walden Farms syrup. They turned out fine in both cases, but they were a little dry without it. But since it can be an ingredient a bit harder to find, know that you can roll without it if you need to.
If you can’t find marshmallow bits in your grocery store, my girlfriend had the genius idea to buy Swiss Miss’s Marshmallow Lovers Hot Cocoa. The hot cocoa and marshmallow bits come in two separate packets, so you’re good to go.
You can also use mini marshmallows and chop them into smaller pieces if you wanted. If you make this swap, exchange gram for gram.
Lastly, using mini chocolate chips wouldn’t be the worst decision since they’re more distributable. Meaning, you’ll have at least one chocolate chip in every protein popper. You could also consider adding an extra serving or two of whatever chocolate chips you go with. If you added two servings, you’d only be adding 6 calories per protein popper.
My Recommended Protein Powder for Recipes
You can use any protein you’d like, but I almost always use Optimum Nutrition Gold Standard Whey and/or Dymatize’s Whey or Elite XT blended protein. They’re reputable brands that have been around forever.
The macros in both recipes are with Gold Standard Whey.
If you’d like to learn more about the different types of whey protein and how to find the best value for protein, read this article.
Okay, that’s about all ya need to know about ingredients. Here’s the recipe.
- 1 1/2 C (45g) Oreo O's, crushed or blended
- 2 Tbsp (13g) Graham Cracker Crumbles
- 1 scoop (30-32g) Protein Powder, vanilla
- 2 Tbsp (14g) Coconut Flour
- 1/2 tsp Baking Powder
- 1 C (227g) Fat-Free Greek Yogurt, vanilla
- 3/8 C (92g) Liquid Egg Whites, or 2 whole egg whites
- 2 Tbsp (30mL) Walden Farms Pancake Syrup, or your choice of sticky sweetener
- 1/2 C (20g) Marshmallow Bits
- 2 Tbsp (28g) Dark Chocolate Chips
- Preheat oven to 325 degrees F and spray a 24-muffin tin with nonstick cooking spray.
- Using a food processor, blender, or Ziploc bag, crush the Oreo O's cereal until you have a fine flour-like consistency.
- Mix remaining dry ingredients and 3/4 of the marshmallow bits in a large mixing bowl. (save 1/4 of the marshmallow bits for topping)
- Stir the egg whites, Greek yogurt, and Walden Farms Pancake Syrup (or your choice of sticky sweetener) into the mixture until smooth.
- Gently fold your chocolate chips into the mixture.
- Using a spoon, transfer the mixture into the muffin tin. Wipe away any excess from around the tin's edges and top with remaining marshmallow bits.
- Bake for 18-20 minutes or until the poppers can pass the toothpick test.
- Allow the poppers to cool briefly before removing from the tin. Store leftovers in an airtight container for 2-3 days.
- Each popper has 1 Smart Point.
- Per 4 poppers: 136 Calories | 10.8P | 17.6C | 2.4F
Nutrition Information:Yield: 24 Serving Size: 1 popper
Amount Per Serving: Calories: 34Total Fat: 0.6gUnsaturated Fat: 0gCarbohydrates: 4.4gProtein: 2.7g
Looking for more protein poppers recipes? Check out my Reese’s Puffs Protein Poppers next.
And as always, if you try any of my recipes, I want to see your re-creations on Instagram. It lets me know you’re putting healthy recipes into action, and I love sharing your recipes to inspire others.