Description
A healthy and delicious option for breakfast or snacks, these Baked Oatmeal Cups are packed with berries and nutrients.
Ingredients
Scale
- 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
- 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
- 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
- Preheat oven to 350°F and line a 12-cup muffin tin with paper liners or lightly grease with oil.
- In a large bowl, combine rolled oats, cinnamon, nutmeg, baking powder, and sea salt.
- In a separate bowl, whisk eggs, almond milk, maple syrup, almond butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry and stir gently until just combined.
- Fold in mixed winter berries carefully to avoid crushing.
- Divide batter evenly among muffin cups, filling each nearly full.
- Top each cup with sliced almonds and a drizzle of almond butter if desired.
- Bake for 22 to 25 minutes until centers are set and tops are lightly golden.
- Allow cups to cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- Drizzle with extra maple syrup before serving, if preferred.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- These cups are great for meal prep and can be frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 125mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg