Can I use frozen berries for the oatmeal cups?

Yes, frozen berries can be used without thawing and will provide a burst of flavor and moisture during baking.

How can I make these oatmeal cups vegan?

Replace the eggs with flax eggs made by mixing ground flaxseed with water and letting it rest for 5 minutes before mixing into the batter.

Rolled oats are preferred for texture, and certified gluten-free oats can be used to accommodate dietary needs.

Yes, the batter can be made ahead and stored in the refrigerator for up to 24 hours before baking.

Sliced almonds, extra almond butter, or a drizzle of maple syrup complement these cups with added texture and flavor.

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 for a chilly Saturday breakfast and quickly realized they are a go-to meal prep snack for busy mornings.

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 (optional): 2 tablespoons
Extra almond butter (optional): 1 tablespoon
Maple syrup (optional): 1 tablespoon

Prep Oven:: 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.

My kids love grabbing these oatmeal cups between activities, and they always cheer when the kitchen smells warm and inviting during baking.

Contains tree nuts and eggs; check labels if making gluten-free or dairy-free. Substitute flax eggs for a vegan option.

You will need a 12-cup muffin tin, mixing bowls, whisk, spatula, measuring cups and spoons, and a wire rack.

Each oatmeal cup provides 165 calories, 8 g total fat, 19 g carbohydrates, and 5 g protein, making a filling and wholesome snack or light meal.

This recipe will brighten your mornings—make an extra batch to freeze for quick, wholesome snacks all week long.

→ Can I use frozen berries for the oatmeal cups?: Yes, frozen berries can be used without thawing and will provide a burst of flavor and moisture during baking.
→ How can I make these oatmeal cups vegan?: Replace the eggs with flax eggs made by mixing ground flaxseed with water and letting it rest for 5 minutes before mixing into the batter.
→ What type of oats work best for these cups?: Rolled oats are preferred for texture, and certified gluten-free oats can be used to accommodate dietary needs.
→ Can I prepare the batter in advance?: Yes, the batter can be made ahead and stored in the refrigerator for up to 24 hours before baking.
→ What toppings pair well with baked oatmeal cups?: Sliced almonds, extra almond butter, or a drizzle of maple syrup complement these cups with added texture and flavor.