Save Tender, portable oatmeal cups bursting with juicy winter berries and rich almond butter—perfect for a nutritious breakfast or snack on the go.
I first made these baked oatmeal cups when searching for an easy, wholesome breakfast my family could enjoy throughout the week. They ended up loving the combination of almond butter and tangy winter berries, especially when warmed up with a hint of maple syrup.
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Ingredients
- Rolled oats: 2 cups (certified gluten-free if needed)
- Ground cinnamon: 1/2 teaspoon
- Ground nutmeg: 1/4 teaspoon
- Baking powder: 1 teaspoon
- Fine sea salt: 1/4 teaspoon
- Eggs: 2 large
- Unsweetened almond milk: 1 1/2 cups (or other milk of choice)
- Pure maple syrup or honey: 1/3 cup
- Almond butter: 1/2 cup (smooth, unsweetened)
- Pure vanilla extract: 1 teaspoon
- Mixed winter berries: 1 1/4 cups (fresh or frozen; e.g., blueberries, cranberries, blackberries, raspberries)
- Sliced almonds (optional): 2 tablespoons
- Extra almond butter (optional): 1 tablespoon
- Maple syrup (optional): 1 tablespoon
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Instructions
- Prep Oven & Tin:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil.
- Mix Dry Ingredients:
- In a large mixing bowl, combine oats, cinnamon, nutmeg, baking powder, and salt.
- Mix Wet Ingredients:
- In another bowl, whisk together eggs, almond milk, maple syrup, almond butter, and vanilla extract until smooth.
- Combine Wet & Dry:
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Add Berries:
- Gently fold in the mixed winter berries.
- Fill Muffin Cups:
- Divide the batter evenly among the prepared muffin cups (they will be quite full).
- Topping:
- If desired, top each cup with a few sliced almonds and a drizzle of almond butter.
- Bake:
- Bake for 22–25 minutes, or until the centers are set and the tops are lightly golden.
- Cool:
- Allow oatmeal cups to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Serve:
- Drizzle with extra maple syrup before serving, if desired.
Save On cold mornings, my kids love grabbing these oatmeal cups on the way to school—and they even request extras for their lunchbox.
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Required Tools
12-cup muffin tin, mixing bowls, whisk, spatula, measuring cups and spoons, wire rack
Allergen Information
Contains: tree nuts (almond butter, sliced almonds), eggs (unless vegan substitute used). May contain gluten if oats are not certified gluten-free. Always check ingredient labels for potential allergens.
Nutritional Information
Each oatmeal cup contains approximately 165 calories, 8 g total fat, 19 g carbohydrates, and 5 g protein.
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Ready in under 45 minutes, these oatmeal cups are both delicious and practical. Enjoy warm with extra almond butter for a cozy start to your day!
Recipe FAQ Section
- → Can I use frozen berries for these oatmeal cups?
Yes, frozen berries can be used without thawing; they maintain flavor and texture during baking.
- → How do I make the oatmeal cups vegan?
Replace the eggs with flax eggs—mix 2 tablespoons ground flaxseed with 6 tablespoons water and let sit for 5 minutes before adding.
- → What type of oats work best here?
Rolled oats are ideal for this dish, providing a tender yet structured texture when baked.
- → Are these oatmeal cups gluten-free?
They are gluten-free if certified gluten-free oats are used to avoid cross-contamination.
- → Can I prepare these in advance?
Yes, they keep well for up to 4 days refrigerated or can be frozen for up to 2 months.
- → What toppings complement the oatmeal cups?
Sliced almonds, extra almond butter, or a drizzle of maple syrup add extra flavor and texture.
