Save to Pinterest 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 to surprise my family with something healthy but indulgent during a chilly winter weekend. They quickly became a favorite for breakfast meal prep!
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; e.g. 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) and 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 wet and dry:
- Pour wet ingredients into dry ingredients and stir until just combined.
- Add berries:
- Gently fold in mixed winter berries.
- Portion batter:
- Divide batter evenly among prepared muffin cups (they will be quite full).
- Add toppings:
- If desired, top each cup with sliced almonds and a drizzle of almond butter.
- Bake:
- Bake for 22–25 minutes, until centers are set and tops are lightly golden.
- Cool:
- Let oatmeal cups cool in pan for 5 minutes, then transfer to a wire rack.
- Finish:
- Drizzle with extra maple syrup before serving, if desired.
Save to Pinterest Passing these oatmeal cups around the table always brings smiles and requests for seconds. Warm from the oven, the aroma reminds us all of cozy mornings 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 to Pinterest Enjoy your oatmeal cups warm or at room temperature—perfect for breakfast, snacking, or even dessert.
Ask About This Recipe
- → Can I use frozen berries instead of fresh?
Yes, frozen berries can be added directly without thawing, and they provide a juicy burst during baking.
- → How do I make these oatmeal cups vegan?
Substitute eggs with flax eggs made from ground flaxseed and water, letting the mixture rest before use.
- → Are gluten-free oats necessary?
If gluten sensitivity is a concern, certified gluten-free rolled oats should be used to ensure the cups remain gluten-free.
- → What alternatives can I use for almond butter?
Other nut or seed butters like peanut or sunflower butter can be used, though flavor and texture will vary slightly.
- → How should I store these oatmeal cups?
Store in an airtight container in the fridge for up to 4 days, or freeze for longer storage up to 2 months.
- → Can I add toppings before baking?
Yes, sliced almonds or a drizzle of almond butter can be added on top before baking for extra crunch and flavor.