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.
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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
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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.
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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.
