Baked Oatmeal Cups Berries (Printable Version)
Wholesome baked oat cups filled with mixed berries, cinnamon, and almond butter for a nourishing start.
# Everything You’ll Need:
→ Dry Ingredients
01 -
2 cups rolled oats (certified gluten-free if needed)
02 -
1/2 teaspoon ground cinnamon
03 -
1/4 teaspoon ground nutmeg
04 -
1 teaspoon baking powder
05 -
1/4 teaspoon fine sea salt
→ Wet Ingredients
06 -
2 large eggs
07 -
1 1/2 cups unsweetened almond milk
08 -
1/3 cup pure maple syrup or honey
09 -
1/2 cup smooth, unsweetened almond butter
10 -
1 teaspoon pure vanilla extract
→ Add-ins
11 -
1 1/4 cups mixed winter berries (fresh or frozen)
12 -
2 tablespoons sliced almonds (optional)
13 -
1 tablespoon extra almond butter (optional)
14 -
1 tablespoon maple syrup (optional)
# Steps to Cook:
01 -
Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease with oil.
02 -
In a large bowl, whisk together rolled oats, ground cinnamon, ground nutmeg, baking powder, and fine sea salt.
03 -
In a separate bowl, whisk eggs, almond milk, maple syrup, almond butter, and vanilla extract until smooth and well incorporated.
04 -
Pour the wet mixture into the dry ingredients and stir gently until just combined to avoid overmixing.
05 -
Carefully fold mixed winter berries into the batter, taking care not to crush them.
06 -
Divide the batter evenly among muffin cups, filling each nearly full.
07 -
Optionally, top each cup with sliced almonds and a drizzle of almond butter.
08 -
Bake for 22 to 25 minutes until centers are set and tops turn lightly golden.
09 -
Let the cups cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
10 -
If desired, drizzle with extra maple syrup before serving.
# Extra Suggestions:
01 -
Use certified gluten-free oats to maintain gluten-free status. Store in an airtight container refrigerated up to 5 days or freeze up to 3 months. Reheat before serving.