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 oatmeal cups on a chilly January morning after a winter farmer's market haul. They quickly became a staple in my house for busy school days and cozy brunches!
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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
- Large eggs: 2
- 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: blueberries, cranberries, blackberries, raspberries)
- Sliced almonds: 2 tablespoons (optional, for topping)
- Extra almond butter: 1 tablespoon (optional, for topping)
- Maple syrup: 1 tablespoon (optional, for topping)
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Instructions
- Prepare muffin tin:
- 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.
- Combine wet ingredients:
- In another bowl, whisk together eggs, almond milk, maple syrup, almond butter, and vanilla extract until smooth.
- Make batter:
- 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.
Save The whole family loves these with a warm mug of cocoa after sledding — kids especially enjoy helping with the berry mix!
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Required Tools
12-cup muffin tin, mixing bowls, whisk, spatula, measuring cups and spoons, wire rack
Allergen Information
Contains tree nuts and eggs unless vegan substitute used. May contain gluten if non-certified oats are used. Always read labels.
Nutritional Information
Each oatmeal cup contains approximately 165 calories, 8 g fat, 19 g carbohydrates, and 5 g protein.
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Enjoy these oatmeal cups warm out of the oven, or pack them up for a wholesome snack all week long.
Recipe Help & FAQs
- → Can the eggs be substituted for a vegan option?
Yes, replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water) and let rest for 5 minutes before use.
- → Is it necessary to thaw frozen berries before adding?
No, frozen berries can be folded in directly without thawing, saving prep time.
- → How can I ensure the oatmeal cups hold together well?
Combining eggs or a vegan binder with baking powder helps set the texture and keeps cups intact after baking.
- → What variations of dairy-free milk work best here?
Unsweetened almond milk is recommended, but oat, soy, or coconut milk can also be used without compromising flavor.
- → How should these oatmeal cups be stored for freshness?
Store in an airtight container at room temperature for up to 4 days or freeze for 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 texture and taste.
