Save 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 on a chilly January morning when we needed something comforting yet easy for busy weekdays. The aroma of cinnamon and berries fills the kitchen, and they're always a hit with my family for quick snacks on the run.
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
- Prepare Oven:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil.
- Combine 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 Mixtures:
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Add Berries:
- Gently fold in the mixed winter berries.
- Portion Batter:
- 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.
Save My kids love grabbing these on their way out the door for school and we often make an extra batch on weekends to stash in the freezer for busy mornings.
Allergen Information
Contains tree nuts (almond butter sliced almonds) and eggs (unless vegan substitute used). May contain gluten if oats are not certified gluten-free. Always check ingredient labels for potential allergens.
Required Tools
12-cup muffin tin mixing bowls whisk spatula measuring cups and spoons wire rack
Nutritional Information
Each oatmeal cup provides about 165 calories 8 g total fat 19 g carbohydrates and 5 g protein.
Save Enjoy these wholesome baked oatmeal cups as breakfast meal prep or a grab-and-go snack any day of the week. Their versatility will keep breakfast exciting all winter long.
Kitchen Questions
- → Can I use frozen berries instead of fresh?
Yes, frozen berries work well and do not need to be thawed before mixing into the batter.
- → Is there a vegan alternative for the eggs?
A great substitute is flax eggs, made from ground flaxseed and water, to keep the texture moist and binding.
- → How should I store the oatmeal cups?
Store in an airtight container in the refrigerator for up to four days or freeze for longer storage up to two months.
- → Can I customize the nut butter used?
While almond butter is recommended for the flavor profile, other smooth nut butters may be used but will alter the taste.
- → Are these oatmeal cups suitable for gluten-free diets?
Yes, if certified gluten-free oats are used, these cups are safe for gluten-sensitive individuals.
- → What is the best way to reheat these cups?
Warm them briefly in a microwave or oven until soft and fragrant, enjoying their tender texture.