Pin 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 baked oatmeal cups during a busy holiday season, and they quickly became a breakfast staple my family now requests weekly, especially on cold mornings when warm spices and berries are extra comforting.
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)
- Maple syrup or honey: 1/3 cup pure
- Almond butter: 1/2 cup smooth, unsweetened
- Vanilla extract: 1 teaspoon pure
- 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 pan:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly with oil.
- Mix dry ingredients:
- In a large bowl, combine oats, cinnamon, nutmeg, baking powder, and salt.
- Whisk wet ingredients:
- In another bowl, whisk eggs, almond milk, maple syrup, almond butter, and vanilla until smooth.
- Combine mixtures:
- Pour wet ingredients into dry, stir until just combined.
- Add berries:
- Gently fold in mixed winter berries.
- Fill muffin tin:
- Divide batter among prepared cups; they will be full.
- Top cups:
- If desired, add sliced almonds and drizzle of almond butter to each cup.
- Bake:
- Bake for 22 to 25 minutes, until centers are set and tops are golden.
- Cool:
- Let oatmeal cups cool in pan 5 minutes, then transfer to wire rack to cool completely.
- Serve:
- Drizzle with extra maple syrup before serving, if desired.
Pin 
My kids love grabbing one of these on busy school mornings, and sharing warm oatmeal cups around the table always feels extra cozy on chilly days.
Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, muffin tin, wire rack are all you need for perfect baked oatmeal cups.
Allergen Information
Contains tree nuts and eggs (unless vegan). Use certified gluten-free oats if needed. Always check labels for potential allergens.
Nutritional Information
Each oatmeal cup contains about 165 calories, 8 g fat, 19 g carbohydrates, and 5 g protein.
Pin Baked oatmeal cups are delightful eaten fresh or frozen for busy weeks—bursting with berry flavor and almond richness in every bite!
Recipe Questions & Answers
- → Can these oatmeal cups be made vegan?
Yes, substitute eggs with flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water) to keep the moisture and binding.
- → Are frozen berries suitable for this dish?
Absolutely, frozen mixed winter berries can be used directly without thawing to maintain texture and flavor.
- → How should the oatmeal cups be stored?
Store in an airtight container for up to 4 days or freeze for up to 2 months to preserve freshness.
- → Can I use other nut butters instead of almond butter?
Yes, natural nut butters like cashew or peanut butter can be used, but they will slightly change the flavor profile.
- → What type of oats works best in this preparation?
Rolled oats provide the ideal texture; certified gluten-free oats are recommended for gluten-sensitive diets.
- → Is there a preferred way to serve these oatmeal cups?
They can be enjoyed warm, at room temperature, or drizzled with extra maple syrup and sliced almonds for added crunch.