Alright gang, let’s talk meal prep! Honestly, I don’t do much of it… I’m much more of a leftovers for days kind of girl. BUT that being said, I do usually make sure to have some sort of snack/breakfast item in the house because we all know the Mr. is going to want something during the week. 😉 This week’s treat? Baked mixed berry oatmeal cups!
These are so good babes and it’s crazy to think it’s taken me this long to finally try them! (Seriously, I see them everywhere on social media and always say to myself, “Damn, that looks good.” But never make them. *shakes head*) But that finally changed! These cups are incredibly filling, fruity and have just the right amount of sweetness to kick start your morning. Plus they travel well too so they make a perfect on-the-go breakfast/snack. (I love eating mine with some yogurt and almond butter.)
And just like most of my other recipes, there’s a ton of swaps/customizable ingredients too!
- Oats: I’ve only tried these with rolled oats but I have heard of a few people using quick oats instead. These can also be made with gluten free oats too! (For regular oats, I love using Quaker. For gluten free, I use Bob’s Red Mill.)
- Sweetener: Originally I wanted to make these with maple syrup but sadly, we were all out. They were still fantastic with honey though and it even added a slightly floral element to them. You can use any type of liquid sweetener you want for these. (Honey, maple syrup, agave, etc.)
- Milk: I also used unsweetened almond milk (mainly because the babe is lactose intolerant) but any type of milk will work too. (Regular, almond, cashew, coconut, etc.) If you’re using a nut milk though just make sure it’s unsweetened.
- Fruit: This recipe works with any kind of fruit you want! Don’t like berries? Add chopped banana instead. You can also substitute in raisins, dried cranberries, dried cherries or any type of dried fruit really. Also, feel free to use only one type of berry too!
Also, just a few things to note before you start making these delicious treats.
- If you’re a little “iffy” on using non-stick spray for the muffin tin, then I highly suggest using muffin liners instead. (They make it easier to pull out the oatmeal cups when they’re done baking.)
- If you do use non-stick spray, make sure to let the oatmeal cups COOL COMPLETELY before trying to pop them out of the tin. Just run a sharp knife around the outside of the tin when they come out of the oven and let them cool completely inside the tin! (If you try to take them out immediately they will fall apart!)
- Store them in the fridge until your ready to eat. (They also freeze well too!) To reheat them, place them in the oven/toaster at 300 degrees for 5-6 minutes. Or place them in the microwave for 30-60 seconds.
- Yogurt (greek, regular, non-dary, etc.)
- Peanut butter/ nut butter
- More berries!
- Maple syrup/ honey/ agave
- Put them in a bowl and add some milk
It’s a pretty straight forward recipe and I know you’ll absolutely love them! All of my paleo and dairy free friends love them because they fit their dietary needs. My non-dieting friends also love them for meal prep during the week. Heck even Charlie loves them because, well they’re delicious…and he says they kinda look like cupcake when you top them with yogurt… 😉 (His words, not mine.) But hey, whatever makes him happy right?!
Hope you all have the very best day!
[Made one of my recipes? Tag your creations with @kaleit_inthekitchen!]
Mixed Berry Oatmeal Cups
- 3 cups rolled oats* (can use gluten free oats)
- 1 tsp baking powder
- 1 cup unsweetened almond milk**
- 2 eggs
- 3 Tbsps honey*** (can substitute agave or maple syrup)
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 cup each of strawberries, blueberries & blackberries
- Optional: 1 Tbsp protein powder or collagen
- Preheat oven to 350 degrees. Spray a muffin tin with non-stick spray or use muffin liners
- In a large bowl, combine the oats, baking powder and cinnamon. Set aside.
- In a separate bowl, whisk together the eggs, almond milk, honey and vanilla. Pour these ingredients into the oat mixture and stir to combine. Fold in the fruit.
- Divide the mixture evenly between the muffin tin cups. (Make sure to really pack them in.) Bake for 20-25 minutes.
- When done, if you're not using liners, let the oatmeal cups cool completely before popping them out of the tin. (You may need to run a sharp knife around the edges before removing. If you are using liners, you can take the cups out as soon as they're done baking in the oven.