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Almond Butter & Berry Oatmeal Muffins

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

Course Breakfast, Snack
Cuisine American
Keyword baked otameal, clean eating breakfast, how to make baked oatmeal, make ahead oatmeal, oatmeal cups, peanut butter breakfast, protein breakfast idea, vegan breakfast
Prep Time 7 minutes
Cook Time 25 minutes
Total Time 32 minutes
Servings 12 muffins
Author Jazzmine from Dash of Jazz


  • 4 cups rolled oats
  • ½ cup sliced almonds
  • teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1 ⅔ cup warm milk I used an almond coconut blend
  • ½ cup almond butter I used crunchy
  • cup maple syrup
  • ¾ cup fresh blueberries


  1. Preheat oven to 350 degrees. Mix dry ingredients, except blueberries, together in a large bowl and stir until well mixed. Set aside.

  2. In a smaller bowl, mix together warm milk, almond butter, and maple syrup until smooth and uniform.

  3. Add wet mixture to dry mixture and stir until there are no dry "pockets" left. Stir in blueberries.

  4. Scoop about ½ 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.

  5. 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.