Save Tender, portable oatmeal cups bursting with juicy winter berries and rich almond butter—perfect for a nutritious breakfast or snack on the go.
The first time I baked these oatmeal cups was for a chilly winter brunch with friends. Everyone loved the chewy texture, the burst of tart berries and the touch of almond butter—they disappeared in minutes.
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: 2 tablespoons (optional)
- Extra almond butter: 1 tablespoon (optional)
- Maple syrup: 1 tablespoon (optional)
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.
- Combine Wet Ingredients:
- In another bowl, whisk together eggs, almond milk, maple syrup, almond butter, and vanilla extract until smooth.
- Blend Batter:
- 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.
- Finish & Serve:
- Drizzle with extra maple syrup before serving, if desired.
Save Serving these on a snowy morning is a family favorite—we gather around the table warming our hands with a fresh batch and mapping out the day ahead.
Substitutions & Variations
Make it vegan by using flax eggs instead of regular eggs or swap almond butter for sunflower seed butter for a nut-free version.
Storage
Store baked oatmeal cups in an airtight container at room temperature for up to 4 days, or freeze and thaw as desired for quick breakfasts.
Tools Needed
Have a 12-cup muffin tin, mixing bowls, whisk, spatula, measuring cups and spoons, and wire rack ready before you start mixing.
Save Enjoy these berry-packed oatmeal cups warm from the oven or cooled for a convenient anytime snack.
Recipe FAQs
- → Can I use frozen berries instead of fresh?
Yes, frozen berries can be used directly without thawing, making preparation quick and convenient.
- → How can I make this suitable for vegans?
Replace eggs with flax eggs made from ground flaxseed and water, allowing the mixture to rest before use.
- → What type of oats work best?
Rolled oats provide the best texture, and certified gluten-free oats can be used for gluten sensitivity.
- → Can these oatmeal cups be stored?
Store in an airtight container for up to 4 days or freeze for up to 2 months to preserve freshness.
- → Are there optional toppings to enhance flavor?
Sliced almonds and an extra drizzle of almond butter or maple syrup bring added texture and taste.