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.
Last winter, I baked a batch before an early hike—these oatmeal cups kept everyone energized and happy on the trail. They quickly became my favorite way to enjoy berries when the weather turns chilly.
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, unsweetened
- Pure vanilla extract: 1 teaspoon
- Mixed winter berries: 1 1/4 cups (fresh or frozen; e.g., blueberries, cranberries, blackberries, raspberries)
- Sliced almonds: 2 tablespoons (optional)
- Extra almond butter: 1 tablespoon (optional)
- Maple syrup: 1 tablespoon (optional)
Instructions
- Prep the pan:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Mix dry ingredients:
- Combine oats, cinnamon, nutmeg, baking powder, and salt in a large bowl.
- Mix wet ingredients:
- In another bowl, whisk eggs, almond milk, maple syrup, almond butter, and vanilla until smooth.
- Combine and add berries:
- Pour wet ingredients into dry, stir until just combined, then gently fold in mixed winter berries.
- Fill cups and top:
- Divide batter evenly among muffin cups. Optionally, top with sliced almonds and drizzle of almond butter.
- Bake:
- Bake oatmeal cups for 22 to 25 minutes or until centers are set and tops are golden.
- Cool:
- Let cool in pan for 5 minutes, transfer to wire rack, and cool completely. Drizzle with extra maple syrup if desired before serving.
Save to Pinterest My kids love getting creative with toppings, making each oatmeal cup their own by swirling extra almond butter or packing on even more berries. These always remind me of cozy winter mornings when everyone is together in the kitchen.
Allergen & Nutrition Info
Contains tree nuts and eggs. If using gluten-free oats and vegan substitutes, these can fit most dietary needs. Each oatmeal cup has 165 calories, 8 g fat, 19 g carbohydrates, and 5 g protein.
Helpful Variations
Swap almond butter for peanut butter or sunflower seed butter to suit allergies. Use any berry combination—blackberries and raspberries add extra tartness.
Serving & Storage Tips
Enjoy oatmeal cups warm from the oven or at room temperature. Store in an airtight container on the counter for several days, or freeze and reheat as needed.
Save to Pinterest These oatmeal cups add wholesome variety to any breakfast routine. Make a batch once and enjoy healthy, delicious mornings all week.
Recipe Questions & Answers
- → Can I use frozen berries in these oatmeal cups?
Yes, frozen berries can be used directly without thawing, which helps maintain texture and flavor during baking.
- → How can I make these oatmeal cups vegan?
Replace the eggs with flax eggs made by mixing 2 tablespoons of ground flaxseed with 6 tablespoons of water, allowing it to rest for 5 minutes before using.
- → Is it necessary to use almond butter?
Almond butter adds richness and moisture, but you can substitute with other nut or seed butters based on preference or dietary needs.
- → What is the best way to store these oatmeal cups?
Store in an airtight container in the refrigerator for up to 4 days or freeze them for up to 2 months.
- → Can I add toppings before baking?
Yes, sliced almonds or a drizzle of extra almond butter can be added on top before baking to enhance flavor and texture.