Almond Butter & Berry Oatmeal Muffins

Course: Breakfast, Snack

Cuisine: American

Prep Time: 7

Cook Time: 25

Total Time: 32

Servings: servings

Calories: 277kcal

Author: Jazzmine Woodard

Easy and clean make-ahead breakfast muffins with classic PB&J flavors but no refined sugar or dairy

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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.

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.

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