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 baked oatmeal cups when my family needed a quick, wholesome breakfast that could be grabbed on the way to work or school. They've been a favorite ever since, especially when winter berries are in season.
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: 2 tablespoons (optional)
- Extra almond butter: 1 tablespoon (optional)
- Maple syrup: 1 tablespoon (optional)
Instructions
- Prep Oven & Pan:
- Preheat 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 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:
- Pour wet ingredients into dry ingredients and stir until just combined.
- Add Berries:
- Gently fold in the mixed winter berries.
- Fill Cups:
- Divide the batter evenly among 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, until centers are set and 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.
- Finish & Serve:
- Drizzle with extra maple syrup before serving, if desired.
Pin It My kids love to help mix the berries into the oatmeal batter, and we always enjoy these together during busy mornings. Sometimes we pack them up for road trips or winter walks, making breakfast feel extra special.
Allergen Information
Contains tree nuts (almond butter, sliced almonds) and 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 fat, 19 g carbohydrates, and 5 g protein.
Required Tools
You will need a 12-cup muffin tin, mixing bowls, a whisk, spatula, measuring cups and spoons, and a wire rack.
Pin It Enjoy these oatmeal cups warm from the oven or pack them up for later. They're always a delicious and convenient way to start the day.
Recipe Questions & Answers
- → Can I use frozen berries for this dish?
Yes, frozen berries can be added directly without thawing. They maintain their flavor and moisture during baking.
- → How can I make these cups vegan?
Replace eggs with flax eggs by mixing 2 tablespoons ground flaxseed with 6 tablespoons water and letting it rest for 5 minutes before adding.
- → Are these suitable for gluten-free diets?
Use certified gluten-free rolled oats to keep the oatmeal cups gluten-free and safe for sensitive diets.
- → What’s the best way to store leftover oatmeal cups?
Store in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months for longer freshness.
- → Can I customize toppings for more flavor?
Absolutely. Try sliced almonds, extra almond butter, or a drizzle of maple syrup to enhance texture and taste.