Small-Batch Baked Almond Butter Oat Cups
These cozy, small-batch oatmeal cups are perfect for breakfast or snacks, combining the flavors of almond butter with the wholesome goodness of oats. They are easy to make and customizable with your favorite mix-ins.
Servings: 6 cups
Calories: 150kcal
Ingredients
Main Ingredients
- 1 cup Rolled oats Old fashioned oats give the best texture.
- 1/2 cup Almond butter Creamy is easiest to mix, but crunchy works too.
- 1/2 cup Milk Dairy or non-dairy both work.
- 1 large Egg Helps everything set up like a soft muffin.
- 2 tablespoons Maple syrup or honey Whatever you have is fine.
- 1 teaspoon Baking powder Just a little for lift.
- 1 teaspoon Vanilla extract Small things that make a big difference.
- 1 pinch Salt Enhances flavor.
- 1 teaspoon Cinnamon Optional, but recommended.
Mix-ins
- 1/4 cup Chocolate chips Optional, for added sweetness.
- 1/4 cup Chopped almonds For added crunch.
- 1/4 cup Blueberries or sliced banana Optional fruity mix-ins.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease or line a 6-cup muffin tin.
- In a medium bowl, whisk together the egg, milk, almond butter, maple syrup, and vanilla until mostly smooth.
- Stir in the rolled oats, baking powder, salt, and cinnamon. Fold in any mix-ins you may be using.
- Let the mixture sit for about 5 minutes.
- Spoon the mixture evenly into the 6 muffin cups.
Baking
- Bake for about 16 to 20 minutes, until the tops are set and lightly golden.
- Cool for 10 minutes before removing from the muffin tin.
Notes
For perfect oatmeal cups, do not overbake and allow the mixture to rest before baking. Experiment with different mix-ins to suit your taste. They can be stored in an airtight container in the fridge for up to 4 days.