Baked Oatmeal Cups Winter Berries

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 baked these oatmeal cups on a chilly January morning. The combination of tart cranberries and creamy almond butter made everyone reach for seconds before the coffee was ready.

Ingredients

• Dry Ingredients: 2 cups rolled oats (certified gluten-free if needed), 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 teaspoon baking powder, 1/4 teaspoon fine sea salt
• Wet Ingredients: 2 large eggs, 1 1/2 cups unsweetened almond milk (or other milk of choice), 1/3 cup pure maple syrup or honey, 1/2 cup almond butter (smooth, unsweetened), 1 teaspoon pure vanilla extract
• Fruit: 1 1/4 cups mixed winter berries (fresh or frozen: blueberries, cranberries, blackberries, raspberries)
• Toppings (optional): 2 tablespoons sliced almonds, 1 tablespoon extra almond butter, 1 tablespoon maple syrup

Instructions

Preheat 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 and Stir:

Pour the wet ingredients into the dry ingredients and stir until just combined.

Add Berries:

Gently fold in the mixed winter berries.

Divide 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.

Pin it

My kids love helping sprinkle almonds on each cup, and the aroma fills the kitchen with warmth. These are our go-to breakfast before rushing out the door.

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) and eggs (unless vegan substitute used). May contain gluten if oats are not certified gluten-free. Always check ingredient labels for potential allergens.

Nutritional Information

Per oatmeal cup: 165 calories, 8 g total fat, 19 g carbohydrates, 5 g protein

Pin it

Enjoy these oatmeal cups warm or at room temperature for a sweet start to your day. They’re perfect for meal prepping or sharing with family.

Frequently Asked Questions

→ Can I use frozen berries in this dish?

Yes, frozen mixed berries can be used directly without thawing, maintaining the flavor and texture after baking.

→ How can I make these cups vegan?

Replace eggs with flax eggs made from ground flaxseed mixed with water and let it rest for 5 minutes before adding.

→ What type of oats work best?

Rolled oats are ideal for texture; ensure they're certified gluten-free if sensitivity is a concern.

→ Can I add toppings before baking?

Yes, sliced almonds or extra almond butter can be added on top to enhance flavor and crunch.

→ How long do these oatmeal cups keep fresh?

Store in an airtight container for up to 4 days, or freeze for up to 2 months for longer storage.