Do you have a hard time fitting in a healthy breakfast? Having food prepared ahead of time can be a gamechanger when you’re rushing out the door in the morning. These baked berry oatmeal cups are perfectly portioned, delicious and easy for a quick, satisfying breakfast.
If there’s one meal that I could eat over and over again, it would be breakfast. I find myself in a breakfast rut more times than not and frequently switch between avocado toast with a fried egg and oatmeal.
There are so many ways to make oatmeal delicious. Whether you’re feeling something warm and cozy, light and chilled, or convenient, there’s an oatmeal option for that.
Related recipe: Instant Pot Apple Cinnamon Steel Cut Oats
But sometimes, it’s fun to switch things up a bit, which is what I’ve done with these baked berry oatmeal cups! It’s like a bowl of oatmeal… in muffin form.
These baked berry oatmeal cups are super simple to make and I guarantee you probably already have the ingredients on hand. The fiber from the oats will help keep you full for the long haul. Want some extra protein? Make some hard boiled eggs ahead of time!
This recipe is a must to add into your meal prep rotation. You can store these baked berry oatmeal cups in the refrigerator for up to five days or in the freezer for a few months. That said, why not just go ahead and make a double or triple batch so that you always have them ready and waiting?
- 1 ½ cup old-fashioned rolled oats
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¾ cup unsweetened almond milk
- 1 egg (or replace with 1 flax egg for vegan version)
- 2 Tablespoons almond butter
- 2 Tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 cup mixed berries
- ¼ cup sliced almonds (optional for topping)
Preheat the oven to 375 degrees.
In a large mixing bowl, add the oats, baking powder, cinnamon and salt. Stir to combine. In a small mixing bowl, add the almond milk, egg, almond butter, maple syrup and vanilla extract. Whisk to combine. Pour the wet ingredients into the dry and mix until well incorporated. Fold in the berries.
Spray a muffin tin pan with cooking spray. Evenly divide the oatmeal batter into the individual muffin cups. Top with sliced almonds, if desired. Bake for 20 minutes or until berry oatmeal cups are cooked through and the almonds are golden brown. Remove the pan from the oven and let cool. Store in an airtight container in the refrigerator for up to 5 days or in the freezer for a few months.
Keywords: baked oatmeal, oatmeal, oatmeal cups, quick breakfast, meal prep, breakfast, healthy