Preheat your oven to 350°F (175°C). Lightly spray four oven-safe glass meal prep containers with non-stick cooking spray and arrange them in a single layer on a baking sheet, making sure to keep the lids off. Set the containers aside as you prepare the batter.

In a blender or food processor, combine the old-fashioned oats, cottage cheese, vanilla-flavored whey protein powder, vanilla casein protein powder, eggs, pure maple syrup, baking powder, vanilla extract, ground cinnamon, and salt. Blend on high until the mixture is completely smooth and uniform. I prefer blending everything well to ensure the oats fully incorporate for a creamy, not gritty, pancake base.

Evenly divide the smooth pancake batter among the four prepared glass containers. If you’d like, sprinkle assorted berries, sliced bananas, or chocolate chips over the top of each container for extra flavor and texture. Sometimes I add a handful of chocolate chips to two and berries to the others for a little variety.

Place the baking sheet with the filled containers in your preheated oven. Bake for 25-30 minutes, or until the pancake tops are golden brown and do not collapse when gently pressed with your finger. Remove from the oven and allow to cool before putting lids on the containers. I always give them a little time to set so they don’t get soggy from condensation.