Save Tender, portable oatmeal cups bursting with juicy winter berries and rich almond butter—perfect for a nutritious breakfast or snack on the go.
My family loves how easy these oatmeal cups are to grab on school days. Last winter, we tried them with fresh cranberries and the tangy flavor made them a favorite!
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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
- 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)
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Instructions
- Prepare and preheat:
- 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 ingredients:
- 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.
- Finish and serve:
- Drizzle with extra maple syrup before serving, if desired.
Pin it On chilly weekends, we enjoyed baking these together—the aroma of cinnamon-filled the kitchen and bright berries popped with every bite.
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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 (almond butter, sliced almonds), eggs (unless vegan substitute used), and may contain gluten if oats are not certified gluten-free.
Nutritional Information
Each oatmeal cup provides about 165 calories, 8 g total fat, 19 g carbohydrates, and 5 g protein.
Pin it 
Enjoy these oatmeal cups warm with a glass of almond milk or pack them for a nourishing bite on the go.
Frequently Asked Questions
- → Can I use frozen berries for this dish?
Yes, frozen berries can be used directly without thawing, making preparation quick and easy.
- → How can I make these cups vegan?
Replace eggs with flax eggs made from ground flaxseed and water, allowing the mixture to rest before combining.
- → What is the best way to store these oatmeal cups?
Keep them in an airtight container for up to 4 days or freeze for up to 2 months for longer storage.
- → Are these cups suitable for a gluten-free diet?
When using certified gluten-free oats, these cups are gluten-free and safe for sensitive diets.
- → What toppings complement these oatmeal cups?
Sliced almonds, extra almond butter, or a drizzle of maple syrup add extra texture and flavor enhancements.
