Save 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 after searching for a wholesome option for busy mornings. The flavorful combo of berries and almond butter turned out to be a family favorite that we bake all 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
- Eggs: 2 large
- Almond milk: 1 1/2 cups, unsweetened (or other milk of choice)
- Pure maple syrup or honey: 1/3 cup
- Almond butter: 1/2 cup, smooth and 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 Pan & Oven:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly 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 eggs, almond milk, maple syrup, almond butter, and vanilla extract until smooth.
- Combine:
- Pour wet ingredients into dry ingredients and stir until just combined.
- Fold Berries:
- Gently fold in the mixed winter berries.
- Portion Batter:
- Divide batter evenly among prepared muffin cups. Cups will be quite full.
- Add Toppings:
- If desired, top each cup with sliced almonds and a drizzle of almond butter.
- Bake:
- Bake for 22 to 25 minutes, until centers are set and tops lightly golden.
- Cool:
- Cool in pan for 5 minutes, then transfer to wire rack to finish cooling.
- Finish & Serve:
- Drizzle with extra maple syrup before serving, if desired.
Save My kids love grabbing these oatmeal cups on their way to school, and they're always excited to choose their favorite berries for mixing in. It's become a winter morning ritual we look forward to.
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 provides approximately 165 calories, 8 g total fat, 19 g carbohydrates, and 5 g protein.
Save These oatmeal cups are a cozy way to start any winter morning. Enjoy warm from the oven or save them for easy, grab-and-go snacks.
Recipe FAQ
- → Can I use frozen berries?
Yes, frozen berries can be used directly without thawing. They hold up well during baking and add natural juiciness.
- → How can I make this dairy-free?
Use plant-based milk like almond milk and ensure almond butter is unsweetened. This keeps the dish dairy-free while maintaining flavor.
- → What’s the best way to store these cups?
Store in an airtight container for up to 4 days at room temperature or refrigerate. They also freeze well for up to 2 months.
- → Can I make them vegan?
Replace eggs with flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, rested 5 minutes) for a vegan version without sacrificing texture.
- → Are gluten-free oats necessary?
Use certified gluten-free oats if you need to avoid gluten, as regular oats may contain traces of gluten.
- → What toppings work well?
Sliced almonds, extra almond butter, and a drizzle of maple syrup complement the flavors with added crunch and sweetness.