Pin Tender, portable oatmeal cups bursting with juicy winter berries and rich almond butter—perfect for a nutritious breakfast or snack on the go.
When winter hits, I always crave something cozy yet convenient for breakfast. These oatmeal cups became a fast favorite the first time I made them—my family appreciates their portability and flavor.
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)
- Maple syrup or honey: 1/3 cup pure
- 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 oven:
- Preheat the 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 together eggs, almond milk, maple syrup, almond butter, and vanilla extract until smooth.
- Combine:
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Add berries:
- Gently fold in the mixed winter berries.
- Fill muffin cups:
- Divide the batter evenly among the prepared muffin cups (they will be quite full).
- Add toppings:
- If desired, top each cup with a few sliced almonds and a drizzle of almond butter.
- Bake:
- Bake for 22–25 minutes, or until the centers are set and the tops are lightly golden.
- Cool:
- Allow oatmeal cups to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Serve:
- Drizzle with extra maple syrup before serving, if desired.
Pin Our youngest loves these fresh out of the oven with a little extra almond butter on top. Sharing them together on cold mornings is our new favorite ritual.
Allergen Information
Contains tree nuts and eggs unless vegan substitute is used. May contain gluten if oats are not certified gluten-free. Always check labels for allergens.
Required Tools
12-cup muffin tin, mixing bowls, whisk, spatula, measuring cups and spoons, wire rack
Nutritional Information
Calories (per cup): 165. Fat: 8 g. Carbohydrates: 19 g. Protein: 5 g.
Pin Serve these oatmeal cups warm or at room temperature for best flavor. They make a satisfying breakfast, snack, or even a healthy treat for lunchboxes!
Recipe Questions
- → Can I use frozen berries instead of fresh?
Yes, frozen berries work well and can be added directly without thawing, maintaining their flavor and juiciness during baking.
- → How do I make this dairy-free?
Use plant-based milk such as almond milk and confirm almond butter is unsweetened and dairy-free for a fully dairy-free dish.
- → What is a good egg substitute here?
For vegan-friendly bites, replace eggs with flax eggs made from ground flaxseed and water, allowing a 5-minute rest before mixing.
- → Can I prepare these in advance?
Yes, oatmeal cups keep well up to 4 days stored in an airtight container and can be frozen for up to 2 months.
- → Are there recommended toppings for extra flavor?
Sliced almonds and an extra drizzle of almond butter or maple syrup add delightful crunch and richness when baked or served.