Print

Baked Oatmeal Cups with Berries Recipe

Print Recipe

★★★★★

4.8 from 220 reviews

These Baked Oatmeal Cups with Berries are a wholesome and delicious breakfast option featuring gluten-free rolled oats, warm spices, and mixed winter berries. Perfectly portioned in muffin tins, they are lightly sweetened with maple syrup and enriched with almond butter for a creamy texture. Easy to make and great for meal prepping, they bake to a golden perfection with a tender, moist center complemented by a slight crunch from optional sliced almonds.

Ingredients

Scale

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
  • 1/3 cup pure maple syrup or honey
  • 1/2 cup smooth, unsweetened almond butter
  • 1 teaspoon pure vanilla extract

Fruits and Toppings

  • 1 1/4 cups mixed winter berries (fresh or frozen)
  • 2 tablespoons sliced almonds (optional)
  • 1 tablespoon extra almond butter (optional)
  • 1 tablespoon maple syrup (optional)

Instructions

  1. Preheat oven: Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing it with oil to prevent sticking.
  2. Mix dry ingredients: In a large bowl, combine the rolled oats, ground cinnamon, ground nutmeg, baking powder, and fine sea salt, mixing well to evenly distribute the spices and leavening.
  3. Mix wet ingredients: In a separate bowl, whisk together the eggs, unsweetened almond milk, pure maple syrup or honey, smooth almond butter, and pure vanilla extract until the mixture is smooth and uniform.
  4. Combine wet and dry: Pour the wet ingredient mixture into the bowl with the dry ingredients and stir gently until just combined, being careful not to overmix to preserve texture.
  5. Fold in berries: Carefully fold the mixed winter berries into the batter, trying to avoid crushing the berries to keep them intact throughout baking.
  6. Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each cup nearly full to ensure the cups are adequately sized.
  7. Add toppings: Optionally, sprinkle sliced almonds on top of each filled muffin cup and drizzle a little extra almond butter if you like added richness and crunch.
  8. Bake: Place the muffin tin in the preheated oven and bake the oatmeal cups for 22 to 25 minutes or until the centers are set and the tops turn lightly golden brown.
  9. Cool: Allow the baked oatmeal cups to cool in the muffin tin for about 5 minutes, then transfer them to a wire rack to cool completely to room temperature.
  10. Serve with syrup: Before serving, optionally drizzle each oatmeal cup with extra maple syrup for added sweetness and moisture if desired.

Notes

  • Use certified gluten-free oats if you need to avoid gluten.
  • You can substitute almond milk with any other dairy-free or regular milk of your choice.
  • Maple syrup can be replaced by honey or another liquid sweetener.
  • Feel free to use fresh or frozen mixed winter berries as per availability.
  • The sliced almonds add a nice crunch but can be omitted for a nut-free version.
  • These cups keep well refrigerated for up to 5 days and freeze well for up to 2 months.
  • Reheat in the microwave for 30-45 seconds for a warm breakfast.

Keywords: baked oatmeal cups, gluten free breakfast, healthy oatmeal muffins, almond butter baked oats, winter berries oatmeal

Find it online: https://amayaharis.com/baked-oatmeal-cups-with-berries-recipe/