Pin It 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 oatmeal cups when my family requested a grab-and-go breakfast solution that didn't sacrifice flavor or nutrition. They've since become a staple in our home, especially during chilly winter months.
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
- Large eggs: 2
- 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
Instructions
- Prep Muffin 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.
- Whisk Wet Ingredients:
- In another bowl, whisk together eggs, almond milk, maple syrup, almond butter, and vanilla extract until smooth.
- Combine Mixtures:
- 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).
- Add Toppings:
- 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.
Pin It These oatmeal cups have brought smiles to our breakfast table, especially on snowy mornings when something warm and hearty is needed. My kids love to help add the berries and enjoy customizing their own cups with toppings.
Required Tools
To make these oatmeal cups, you'll need a 12-cup muffin tin, mixing bowls, whisk, spatula, measuring cups and spoons, and a wire rack.
Allergen Information
This recipe contains tree nuts (almond butter, sliced almonds) and eggs (unless vegan substitute is used). May contain gluten if oats are not certified gluten-free.
Nutritional Information
Each oatmeal cup has approximately 165 calories, 8 g total fat, 19 g carbohydrates, and 5 g protein.
Pin It Baked oatmeal cups are a delicious, wholesome way to start any day: on-the-go, cozy, and endlessly customizable.
Questions About This Recipe
- → Can I use frozen berries in this dish?
Yes, frozen berries can be used directly without thawing, maintaining their flavor and texture.
- → How do I make these oatmeal cups vegan?
Replace eggs with flax eggs made by mixing ground flaxseed with water and letting it rest for 5 minutes before use.
- → What is the best way to store these oatmeal cups?
Store in an airtight container at room temperature or refrigerate for up to 4 days. They can also be frozen for up to 2 months.
- → Can I substitute almond milk with other types of milk?
Yes, any milk of choice can be used, including dairy or plant-based alternatives, to suit your dietary preferences.
- → What toppings work well with these oatmeal cups?
Sliced almonds or a drizzle of almond butter and maple syrup add extra texture and flavor to the baked cups.