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 baked oatmeal cups for my family as a way to enjoy oatmeal in a new, grab-and-go format. The winter berries add wonderful bursts of flavor and color.
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 muffin tin:
- 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 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 mixtures:
- Pour wet ingredients into dry ingredients and stir until just combined.
- Fold in berries:
- Gently fold in mixed winter berries.
- Fill muffin cups:
- Divide batter evenly among prepared muffin cups.
- Add toppings:
- Top each cup with sliced almonds and a drizzle of almond butter if desired.
- Bake:
- Bake for 22–25 minutes, or until centers are set and tops are lightly golden.
- Cool:
- Cool oatmeal cups in pan for 5 minutes, then transfer to wire rack to cool completely.
- Serve:
- Drizzle with extra maple syrup before serving, if desired.
Save My kids love grabbing these homemade oatmeal cups right out of the fridge. They are perfect for sharing with loved ones on chilly mornings.
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 a vegan substitute is used). May contain gluten if oats are not certified gluten-free. Always check ingredient labels for allergens.
Nutritional Information
Each oatmeal cup: 165 calories, 8 g fat, 19 g carbohydrates, 5 g protein
Save Enjoy these oatmeal cups as a nourishing breakfast or energizing snack—they're delicious warm or at room temperature.
Kitchen Help
- → What type of oats work best for this dish?
Rolled oats provide the ideal texture, absorbing the wet ingredients well while keeping the cups tender and moist.
- → Can I use frozen berries directly?
Yes, frozen berries can be folded directly into the batter without thawing, preserving their juiciness during baking.
- → How do I make these suitable for a vegan diet?
Replace eggs with flax eggs made from ground flaxseed and water, allowing the mixture to rest before combining with other ingredients.
- → What are some tasty topping options?
Sliced almonds, extra almond butter, or a drizzle of maple syrup complement the flavors and add texture.
- → How should these cups be stored?
Keep them in an airtight container for up to 4 days or freeze for up to 2 months, thawing before serving.
- → Can I substitute almond milk with other types?
Any milk of choice, such as oat or soy milk, can be used to suit dietary preferences or availability.