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Baked Oatmeal Cups Berries

Featured in: Homemade Bakes

These baked oatmeal cups combine rolled oats with a blend of warm spices, almond butter, and mixed winter berries to create a tender, flavorful treat. The batter is mixed gently to maintain the berries' juiciness and baked in muffin tins until golden and set. Optional toppings like sliced almonds and extra almond butter add texture and richness. Perfectly portable, they serve as a wholesome breakfast or snack option that stores well refrigerated or frozen. Suitable adaptations for vegan or gluten-free diets make them versatile for various dietary needs.

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Updated on Mon, 17 Nov 2025 15:04:00 GMT
Golden-brown baked oatmeal cups studded with winter berries, a delicious and easy breakfast delight. Save
Golden-brown baked oatmeal cups studded with winter berries, a delicious and easy breakfast delight. | crumbnest.com

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 made these baked oatmeal cups for a busy winter morning, and they quickly became a family favorite for their simple prep and nourishing ingredients.

Ingredients

  • 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; e.g. blueberries, cranberries, blackberries, raspberries)
  • Sliced almonds: 2 tablespoons (optional)
  • Extra almond butter: 1 tablespoon (optional)
  • Maple syrup: 1 tablespoon (optional)

Instructions

Prepare the pan:
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with oil.
Combine dry ingredients:
Mix oats, cinnamon, nutmeg, baking powder, and salt in a large bowl.
Mix wet ingredients:
In another bowl, whisk eggs, almond milk, maple syrup, almond butter, and vanilla until smooth.
Combine mixtures:
Pour the wet ingredients into dry and stir until just combined.
Add berries:
Gently fold in mixed winter berries.
Fill muffin cups:
Divide batter evenly among muffin cups (they will be full).
Top as desired:
Add sliced almonds and drizzle almond butter if desired.
Bake:
Bake 22–25 minutes, until centers are set and tops lightly golden.
Cool:
Let cool in pan for 5 minutes, then transfer to wire rack.
Serve:
Drizzle with extra maple syrup if desired before serving.
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| crumbnest.com

This recipe brought smiles to my table, especially on chilly mornings when everyone gathered for breakfast together.

Required Tools

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

Allergen Information

This recipe contains tree nuts and eggs unless vegan substitutes are used. Use certified gluten-free oats if needed. Always check your ingredient labels.

Nutritional Information

Each oatmeal cup contains 165 calories, 8 g total fat, 19 g carbohydrates, and 5 g protein.

Close-up of baked oatmeal cups showing plump berries and a swirl of almond butter—perfect for a satisfying grab n' go bite. Save
Close-up of baked oatmeal cups showing plump berries and a swirl of almond butter—perfect for a satisfying grab n' go bite. | crumbnest.com

Make these oatmeal cups ahead for easy breakfast all week. Enjoy warm from the oven or packed for a midday snack.

Recipe FAQ

→ Can I use frozen berries for the oatmeal cups?

Yes, frozen berries work well and do not need to be thawed before mixing, helping to keep the batter moist and flavorful.

→ How do I make these cups vegan?

Substitute the eggs with two flax eggs made by mixing ground flaxseed and water and allowing it to rest for a few minutes before use.

→ What type of oats is best for these cups?

Rolled oats provide the ideal texture for tender and structured oatmeal cups. Certified gluten-free oats are recommended if necessary.

→ Can I freeze the oatmeal cups?

Yes, they freeze well and can be stored for up to two months. Thaw before enjoying for best flavor and texture.

→ What variations can I use for the nut butter?

Almond butter is recommended for its rich flavor, but other nut or seed butters like cashew or sunflower can be substituted based on preference.

Baked Oatmeal Cups Berries

Tender oatmeal cups packed with winter berries and creamy almond butter for a wholesome start or portable snack.

Prep duration
15 min
Cook duration
25 min
Complete duration
40 min
Created by Chloe Martin


Skill Level Easy

Heritage American

Output 12 Portions

Dietary considerations Meat-Free, No Dairy

Components

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

01 2 large eggs
02 1 1/2 cups unsweetened almond milk (or other milk of choice)
03 1/3 cup pure maple syrup or honey
04 1/2 cup smooth, unsweetened almond butter
05 1 teaspoon pure vanilla extract

Fruit

01 1 1/4 cups mixed winter berries (fresh or frozen)

Toppings (optional)

01 2 tablespoons sliced almonds
02 1 tablespoon extra almond butter
03 1 tablespoon maple syrup

Directions

Phase 01

Preheat oven and prepare pan: Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease with oil.

Phase 02

Combine dry ingredients: In a large bowl, mix rolled oats, ground cinnamon, ground nutmeg, baking powder, and fine sea salt.

Phase 03

Whisk wet ingredients: In a separate bowl, whisk eggs, almond milk, maple syrup, almond butter, and vanilla extract until smooth.

Phase 04

Combine wet and dry mixtures: Pour the wet mixture into the dry ingredients and stir gently until just combined.

Phase 05

Fold in berries: Carefully fold the mixed winter berries into the batter.

Phase 06

Fill muffin cups: Divide the batter evenly among the 12 prepared muffin cups, filling them nearly to the top.

Phase 07

Add optional toppings: If desired, sprinkle sliced almonds and drizzle extra almond butter atop each cup.

Phase 08

Bake oatmeal cups: Bake for 22 to 25 minutes until centers are set and tops are lightly golden.

Phase 09

Cool the baked cups: Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Phase 10

Serve: Drizzle with maple syrup if desired and serve warm or at room temperature.

Tools needed

  • 12-cup muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Wire rack

Allergy details

Review each component for potential allergens and seek medical guidance if you're uncertain about ingredients.
  • Contains tree nuts (almond butter, sliced almonds) and eggs unless substituted. May contain gluten if oats are not certified gluten-free.

Nutritional information (each portion)

These values are approximate guides only and shouldn't replace professional medical consultation.
  • Energy: 165
  • Fats: 8 g
  • Carbohydrates: 19 g
  • Proteins: 5 g