Protein, energy, and tasty PB&J feels are packed into grab-and-go baked oatmeal cups bursting with fresh blueberries and creamy almond butter. This recipe is perfect for busy morning breakfasts or pre-workout snacks. Originally published March 2019. Last updated October 2022.
Nobody has time to cook from scratch every morning but eating out is not always the best move, especially in this economy. Thankfully, I specialize in warm, healthy, convenient breakfast options over here. These baked oatmeal cups that give PB&J vibes are one of my most delicious creations. Let's get into the details!
And if you're into convenient breakfast meal prep recipes, check out my scrambled egg muffins, instant oatmeal mix, and almond breakfast smoothie, too!
What do they taste like?
I was going for peanut butter and jelly flavor vibes with these oatmeal muffins and the result is pretty spot on. But there's no actual peanut butter, jelly or refined sugar involved just like in my PB&J smoothie bowl. Fresh blueberries soften to a jammy consistency and slightly burst while baking to create purple jelly-like swirls throughout eat little muffin. And almond butter steps in for peanut butter to provide creamy, nutty flavor and protein. Texture wise, baked oatmeal cups are dense and chewy. They'll fill you up without weighing you down.
What You'll Need for this Recipe
I love this quick hot breakfast for cold mornings because it's simple, filling, and tasty. Here's what to add to your grocery list.
- Almond Butter
- Blueberries
- Cinnamon
- Flax Meal
- Milk
- Sea Salt
- Sliced Almonds
- Maple Syrup
- Protein Powder (optional)
- Rolled Oats (also called old fashioned oats)
Notes on substitutions: You can use either crunchy or smooth almond butter in this recipe. Milled chia seeds can work in place of flax meal, if needed. Use whichever kind of milk you like in this recipe. I typically use almond milk or an almond coconut blend. Be sure to use rolled or old fashioned oats. Quick and steel cut oats will not yield the same texture.
Tips & Tools for PB&J Baked Oatmeal
- What kind of pan do I use for baking oatmeal cups? You can bake up a dozen almond butter & berry oatmeal muffins in about 30 minutes using a 12-count cupcake pan.
- In addition to using a non-stick pan, I recommend preparing it with non-stick oil spray for even easier cleanup. Your oatmeal cups will slide out with ease. Make them easier to carry with silicone pan liners.
- This is a one bowl baked oatmeal recipe so grab a large mixing bowl and a silicone spatula.
- How to store blueberry almond baked oatmeal cups? Store these refrigerated in an airtight container and they'll keep for about 10 days.
- Can I freeze baked oatmeal cups? Yes, definitely! Freezing baked oatmeal is simple. I recommend wrapping them individually so that they don't stick together. Freeze wrapped cups in a freezer-safe bag and they'll keep for up to six months. To reheat, unwrap and microwave for one to two minutes on a microwave safe dish.
How to Serve
With a balance of protein, healthy fat, fiber, and carbohydrates, you're pretty much set to start the day on a well-fueled note. I like to pair blueberry almond oatmeal cups with mini baked omelettes or hard boiled eggs. You can also add a piece of fresh fruit. I recommend heating the oatmeal cups for 40 seconds to one minutes before eating in the mornings, though they are perfectly fine to eat cold. And if you're enjoying a muffin or two for a good pre-workout snack, the same suggestions apply.
Can I eat baked oatmeal bites with PCOS?
When I began managing my PCOS symptoms with nutrition and lifestyle changes, finding a hormone healthy way to eat oatmeal and started making tweaks. Now, I have several breakfast recipes to manage PCOS that incorporate organic oats.
I make my mini oatmeal muffins with plenty of hormone healthy ingredients so this is not only a convenient breakfast meal prep but an oatmeal recipe that supports balanced blood sugar. Fresh blueberries, flax meal, almond butter, almonds, and cinnamon all help make this a nutrient dense breakfast for PCOS. Add a clean vanilla protein powder to your mix for an extra boost of protein.
If you enjoy these blueberry oatmeal cups with almond butter, check out my full collection of baked oatmeal recipes. And sharing is caring so be sure to pin this healthy make ahead oatmeal recipe for later and follow me over on Pinterest. Thanks for reading!
Blueberry Almond Oatmeal Muffins Recipe
Almond Butter & Berry Oatmeal Muffins
Ingredients
- 4 cups rolled oats
- ¾ cup flax meal
- ½ cup sliced almonds
- 1 teaspoon cinnamon
- ⅓ teaspoon sea salt
- ½ cup almond butter at room temperature
- 1 ⅔ cup milk at room temperature
- ⅓ cup maple syrup
- ¾ cup fresh blueberries
Instructions
- Spray a 12-count cupcake pan with non-stick oil. Set aside. Preheat oven to 350 degrees.
- Place almond butter in microwave to warm it up and loosen the texture (about 30-45 seconds from room temperature).
- Add rolled oats, flax meal, sliced almonds, cinnamon and sea salt to a large bowl and stir until combined.
- Add warmed almond butter, milk, and maple syrup to bowl and stir until no dry pockets remain. Mix in blueberries.
- Scoop about ½ cup of oatmeal mixture into each cavity of prepared cupcake pan. Lightly press mixture into each cavity so that the top of each oatmeal cup is smooth.
- Bake for about 25 minutes or until tops are firm when pressed. Allow muffins to cool to room temperature in pan.
Notes
- What kind of pan do I use for baking oatmeal cups? You can bake up a dozen almond butter & berry oatmeal muffins in about 30 minutes using a 12-count cupcake pan.
- In addition to using a non-stick pan, I recommend preparing it with non-stick oil spray for even easier cleanup. Your oatmeal cups will slide out with ease. Make them easier to carry with silicone pan liners.
- This is a one bowl baked oatmeal recipe so grab a large mixing bowl and a silicone spatula.
- How to store blueberry almond baked oatmeal cups? Store these refrigerated in an airtight container and they'll keep for about 10 days.
- Can I freeze baked oatmeal cups? Yes, definitely! Freezing baked oatmeal is simple. I recommend wrapping them individually so that they don't stick together. Freeze wrapped cups in a freezer-safe bag and they'll keep for up to six months. To reheat, unwrap and microwave for one to two minutes on a microwave safe dish.
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