Pin Recipe 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 on a busy winter morning when my family needed a healthy grab-and-go breakfast. They quickly became a favorite for their satisfying texture and bright berry flavor.
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 (blueberries, cranberries, blackberries, raspberries)
- Sliced almonds (optional): 2 tablespoons
- Extra almond butter (optional): 1 tablespoon
- Maple syrup (optional): 1 tablespoon
Instructions
- Prep the Pan:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil.
- Combine 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 and Dry:
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Add Berries:
- Gently fold in the mixed winter berries.
- Fill Cups:
- Divide the batter evenly among the prepared muffin cups. The cups will be quite full.
- Optional Toppings:
- If desired, top each cup with sliced almonds and a drizzle of almond butter.
- Bake:
- Bake for 22–25 minutes, or 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 and Serve:
- Drizzle with extra maple syrup before serving, if desired.
Pin Recipe When I make this recipe, my kids love choosing their own berry combinations for their baked cups. Sharing these oatmeal treats together has become a weekend tradition in our kitchen.
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) 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: 165 calories, 8 g total fat, 19 g carbohydrates, 5 g protein
Pin Recipe Enjoy these hearty oatmeal cups warm or at room temperature for a nourishing start to your day or a wholesome snack anytime.
Recipe FAQs
- → Can I use frozen berries?
Yes, frozen berries can be added directly without thawing, maintaining their flavor and texture during baking.
- → How do I make this dairy-free?
Use almond or other plant-based milk to keep the cups dairy-free while preserving richness.
- → What is a good egg substitute for vegan options?
Flax eggs, made from ground flaxseed and water, work well to bind the ingredients in place of eggs.
- → How should I store these oatmeal cups?
Store in an airtight container for up to 4 days or freeze for up to 2 months for longer freshness.
- → Can I customize the spices?
Absolutely, cinnamon and nutmeg provide warmth, but feel free to adjust these or add others to suit your taste.