Attention all baked oatmeal fans! I have a recipe that is going to quickly become one of your absolute favorites. It is wholesome, delicious, and perfectly portion controlled. It will have your house smelling like a bakery and if you have kids then they will think you are the best parent ever. I am sure they already do but seriously these Berry Baked Oatmeal Cups with Almond Streusel Topping will bring you to a whole new level. And they freeze perfectly so you can add them to your freezer cooking rotation. Win for everyone!
The dry ingredients include hearty rolled oats, cinnamon, and a touch of nutmeg. The wet ingredients include eggs, brown sugar, vanilla, plain greek yogurt, coconut oil, and milk. This is the base of the baked oatmeal. I kept the sugar to 1/4 cup and I think that adds the perfect amount of sweetness. You can reduce it more if you wish. Also, I have made this recipe with coconut milk and almond milk so if you would rather not use dairy milk those are great substitutions. Just make sure they are unsweetened.
It is important to mix the wet and dry ingredients separately. If not you will end up with clumpy spices and sugar.
After you have the wet and dry ingredients prepared then you pour the wet into the dry and stir it up. It is going to be a wet “batter”.
Then I slowly stirred in the frozen berries. I used a 12 ounces package of frozen berries that included raspberries, blueberries, blackberries, and strawberries. It equaled about 2 – 2 1/2 cups. The strawberries were kind of big so I left them out – there was only 4 in the whole bag. However, you can easily cut them up.
Next I sprayed a muffin pan with cooking spray and divided the oatmeal mixture among the 12 cups. I used a cookie scoop for this. You want to make sure that you are getting enough liquid into all the cups. After you fill the muffin cups then press down on each of them with a spoon. This makes sure the liquid is evenly distributed throughout the oats.
Okay now for the almond streusel topping. This topping is completely optional. I have been obsessed with streusel lately so I got the urge to put it on top of these baked oatmeal cups. And just like with the other recipes I used it on the streusel did not disappoint. I figured out the nutritional information with streusel topping and 2 teaspoons pure maple syrup. But without the streusel topping (but keeping the syrup) it is 193 calories per oatmeal cup and 5 WW points plus.
With or without it these baked oatmeal cups are amazing! After we ate a few for breakfast I wrapped them individually in plastic wrap then placed in the plastic bag to freeze. I will take these out the night before to thaw in the refrigerator then warm up for a about 30 seconds or so in the microwave.
Enjoy!
Ingredients
- 3 cups rolled oats or old fashioned oats
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- ¼ cup packed light brown sugar
- ½ cup plain greek yogurt
- 2 teaspoons pure vanilla extract
- 1 cup 1% milk
- ¼ cup melted coconut oil
- 1 12 ounce package frozen berry mix, about 2 – 2 1/2 cups
- Almond Streusel Topping
- 3 tablespoons brown sugar
- 2 tablespoons white whole wheat flour
- ¼ cup sliced almonds
- pure maple syrup
- 1 tablespoon chilled butter cut into small cubes
Instructions
- Preheat oven to 350 degrees.
- In a medium to large bowl mix together rolled oats, ground cinnamon, nutmeg, baking powder, and salt. Set aside.
- In another medium to large bowl stir together eggs and brown sugar until combined. Slow stir greek yogurt, vanilla extract, milk, and coconut oil into the egg mixture.
- Slow stir the wet mixture into the oat mixture until combined.
- Fold in the frozen berries.
- Spray a 12-cup muffin pan with cooking spray. Divide the oatmeal mixture among the 12 muffin cups.
- In a small bowl mix together the 3 tablespoons of brown sugar, flour, almonds, and butter. Using your hands, squeeze and mix the ingredients until it becomes crumbly.
- Sprinkle evenly on top of the oat mixture.
- Baked for 30 minutes. Let cool for about 3-5 minutes. Remove from pan. Serve each baked oatmeal cup with 2 teaspoons of pure maple syrup.
Notes
After the baked oatmeal cups cool, wrap in plastic wrap, and place together in a large freezer bag to freeze. To reheat, take out the night before and let thaw over night in the refrigerator. Warm up in the microwave for about 30 – 60 seconds then drizzle with maple syrup.
Nutrition
Have you checked out my ebook Organize Yourself Skinny: 5 Strategies to Help Busy People Create a Healthy Lifestyle and Lose Weight? If not, then check it out here!
Sally says
I think it could work for us, but the amount of fruit took over, meaning the cups were so soft they didn’t keep their shape well when taking them out of the tin.
I’ll try less fruit, more dry and wet mixture next time. Worth doing because they were very tasty!
I will say this is the first OYS recipe I’ve tried that hasn’t turned out great first time, so thank you for all your effort and ideas 😊
Suzanne says
Made these today with mixed feelings. I am not a lover of oatmeal in any shape or form. I was pleasantly surprised though because they are delicious. I had two right out of the oven and had to stop myself from grabbing another. Great recipe. Will definitely be making these again.
Danielle says
I love berries but I hate chunks of them in baked goods (I know, I’m weird). Do you think I could blend them first and then add it to the mixture or would it change the consistency of the whole cup?
jo says
Disaster. They totally stuck on the baking tray even after the oil spray. Next time I will use muffin cases.
Philippa says
Hello from the Cayman Islands! I have been meaning to comment several months now to say how much I enjoy your website and how much it has been helping me in terms of being more organized as it relates to nutrition. As a working Mom of a nearly 2 year old, I am still finding it difficult to strike the balance between having sufficient time to plan meals and organize myself so that I have sufficient time to exercise and enjoy time with my toddler son. Whilst it is still an every day struggle, your website has helped me come a loooong way in achieving this balance. Your mason jar salad posts and tutorial is what got me started and I have even managed to come up with two mason jar salad recipes of my own ((1) grilled flank steak, blue cheese and spinach and (2) tuna nicoise)!
I made these over the weekend and they are FABULOUS! Good thing I followed your freezer instructions as they would be all gone by now which would totally defeat the purpose! I swapped out the sugar for Trivia brown sugar blend and used slightly less oatmeal and these were *divine*.
Please keep the good recipes coming. Your website is an inspiration to me and many others.
Have a great week,
Philippa
Sally says
Have been eating healthy for last three weeks. Enjoying old fashionef porridge again for breakfast. Usually have walnuts and tsp of maple syrup on it.
Going too try your recipe for oatmeal muffins on week-end for a change for breakfast and As a healthy snack. The exciting thing is I have everything except nutmeg in-house.
Thank you for all your encouragement.
Janice says
I don’t have Greek yogurt and plain can be hard to find in our small town, but I do have Stoneyfield French vanilla…do you think that would work? Would I need to adjust the amount for the different consistency? These look great and would be like a treat for my kiddos.
Rachel says
Janice,
You can make your own greek yogurt by straining traditional yogurt with a paper towel or cheese cloth! Just line a sieve with cheesecloth or paper towels and suspend it over a bowl. Pour the yogurt into the sieve and allow it to drain, refrigerated, for 3 hours or overnight.
Rachel
Cheryl says
I can’t wait to try these… Maybe tomorrow morning! Looks and sounds incredible. Very appetizing photos.