Healthy make-ahead breakfast options are major keys to workweek survival. Nobody has time to whip up something from scratch each morning and the grab-and-go breakfast at your local drive-thru leaves a lot to be desired, right? Right. Also, I don’t know about you, but it’s COLD outside right about now. Like…cold-cold. Therefore, a warm, healthy, and convenient breakfast is totally in order. My go-to options typically include scrambled egg muffins, quick homemade oatmeal mix, and breakfast smoothies. Last week, I wanted to change things up a bit while still maintaining nutrition, simplicity, and, of course, deliciousness. The result is these almond butter & berry oatmeal muffins and they are so good, y’all! I feel like a proud mom bragging on my little breakfast babies. Let’s get into just how amazing they are.
I was going for PB&J vibes with this particular batch of oatmeal muffins and the result is pretty spot on. Just like with this beautiful breakfast smoothie bowl, I achieved PB&J flavor…without actually using any peanut butter, jelly or refined sugar! How, you ask? Keep reading, sis. It gets even better. Fresh blueberries are mixed into the “batter” for these muffins. They soften and slightly burst while baking to make little purple jelly-like swirls throughout.
Peanut butter isn’t necessarily bad in my book. It’s just that I prefer almond butter. You can really use the nut butter of your choice for these almond butter & berry oatmeal muffins and be good. One non-negotiable, though, is the crunch. Crunchy nut butter plus a scoop of sliced almonds add texture and plenty of protein and the thick, nutty flavor is perfectly balanced by the fruity berry bursts. Also, these almond butter & berry oatmeal muffins smell absolutely amazing while baking. It’s hard to wait til breakfast to eat them. Thankfully, they work for more than just breakfast.
You can bake up a dozen almond butter & berry oatmeal muffins in about 30 minutes and they mix up in one bowl. Very little mess and very little time is my preference for meal prep. I pair them with a hard boiled egg or fresh fruit and am good to go. Just heat these up for about 40 seconds each morning and you have breakfast in the office, on the way to the gym–pretty much anywhere! They also make a good pre-workout snack that will provide a little boost of energy and protein.
These almond butter & berry oatmeal muffins are just the latest in solid lineup of baked oatmeal recipes I’ve shared. Get into these cranberry almond oatmeal muffins or these pumpkin oatmeal muffins made with ginger, walnuts, and golden raisins! If you like bars better, try my apple cinnamon baked oatmeal or the pumpkin maple version. Also, these healthy breakfast cookies are a thing–a vegan, dairy-free thing, at that. Happy eating and thanks for reading!
Easy and clean make-ahead breakfast muffins with classic PB&J flavors but no refined sugar or dairy!
- 4 cups rolled oats
- 1/2 cup sliced almonds
- 1/3 teaspoon sea salt
- 1 teaspoon cinnamon
- 1 2/3 cup warm milk I used an almond coconut blend
- 1/2 cup almond butter I used crunchy
- 1/3 cup maple syrup
- 3/4 cup fresh blueberries
Preheat oven to 350 degrees. Mix dry ingredients, except blueberries, together in a large bowl and stir until well mixed. Set aside.
In a smaller bowl, mix together warm milk, almond butter, and maple syrup until smooth and uniform.
Add wet mixture to dry mixture and stir until there are no dry "pockets" left. Stir in blueberries.
Scoop about 1/2 cup of oatmeal mixture into each cavity of a non-stick (or greased) 12-count muffin pan. Lightly press mixture into each cavity so that the top of each muffin is smooth.
Bake for about 25 minutes or until tops of muffins are firm when pressed. Allow muffins to cool completely in pan before removing. Store refrigerated in an airtight container.