# Components:
→ Dry Ingredients
01 - 2 cups rolled oats (certified gluten-free if necessary)
02 - 1/2 teaspoon ground cinnamon
03 - 1/4 teaspoon ground nutmeg
04 - 1 teaspoon baking powder
05 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
06 - 2 large eggs
07 - 1 1/2 cups unsweetened almond milk or milk of choice
08 - 1/3 cup pure maple syrup or honey
09 - 1/2 cup smooth, unsweetened almond butter
10 - 1 teaspoon pure vanilla extract
→ Fruit
11 - 1 1/4 cups mixed winter berries (fresh or frozen; blueberries, cranberries, blackberries, raspberries)
→ Toppings (optional)
12 - 2 tablespoons sliced almonds
13 - 1 tablespoon extra almond butter
14 - 1 tablespoon maple syrup
# Method steps:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease with oil.
02 - In a large bowl, mix together rolled oats, cinnamon, nutmeg, baking powder, and sea salt until well incorporated.
03 - In a separate bowl, whisk eggs, almond milk, maple syrup, almond butter, and vanilla extract until smooth and homogenous.
04 - Pour wet ingredients into the dry mixture and stir gently until just combined to avoid overmixing.
05 - Carefully fold in mixed winter berries, distributing evenly throughout the batter.
06 - Spoon the batter evenly into the prepared muffin cups, filling each nearly to the top as batter will not significantly rise.
07 - If desired, sprinkle sliced almonds on top and drizzle with almond butter before baking.
08 - Place in the oven and bake for 22 to 25 minutes, or until the centers are set and tops are lightly golden brown.
09 - Let the oatmeal cups cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10 - Drizzle with additional maple syrup before serving, if preferred.
