Save Tender, portable oatmeal cups bursting with juicy winter berries and rich almond butter—perfect for a nutritious breakfast or snack on the go.
When winter rolls around, my family can never get enough of these berry-packed oatmeal cups. They're so easy to prep ahead, and every bite is full of cozy, comforting flavors that brighten even the coldest days.
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
- Preheat and prepare:
- 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 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 muffin tin:
- 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.
Save My kids love grabbing these oatmeal cups for breakfast before school. They remind me how simple, nourishing food can taste extra special when shared together.
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 (per oatmeal cup)
Calories: 165. Total Fat: 8 g. Carbohydrates: 19 g. Protein: 5 g.
Save Enjoy these hearty oatmeal cups warm or at room temperature. They're ideal for meal prep and make mornings much sweeter.
Recipe Guide
- → Can I use frozen berries for these oatmeal cups?
Yes, frozen berries can be used directly without thawing. They work well and help keep the berries juicy inside the oatmeal cups.
- → How can I make these oatmeal cups vegan?
Replace the eggs with flax eggs by mixing 2 tablespoons ground flaxseed with 6 tablespoons water, then let sit for 5 minutes before adding to the batter.
- → What is the best way to store these oatmeal cups?
Store them in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months for longer freshness.
- → Are these oatmeal cups gluten-free?
They can be gluten-free if certified gluten-free oats are used. Always check labels for allergen information.
- → Can I substitute almond milk with other milk types?
Yes, any milk of choice such as soy, oat, or cow's milk can be used depending on dietary preferences.
- → What toppings work well on baked oatmeal cups?
Sliced almonds and drizzles of almond butter or maple syrup enhance texture and flavor but are optional.