Almond Butter Peach Blueberry Oatmeal Cups
Delicious and easy almond butter peach blueberry oatmeal cups bursting with fresh summer fruit and hints of protein-packed creamy almond butter. These healthy peach oatmeal cups pack plenty of fiber and protein for a wonderful breakfast or afternoon snack. Dairy free, easily gluten free, naturally sweetened and freezer-friendly, too!
My mom visited last summer and one morning we wanted to make something for our breakfasts and snacks that were portable, delicious, simple and full of summer fruit flavor. Since the combination of peaches and blueberries has always been a favorite of mine, I thought why not pack them into cute little oatmeal cups with the addition of creamy protein-packed almond butter?! These blueberry peach oatmeal cups are truly the best breakfast ever!
This time last year I also introduced baby Sidney to almond butter and he couldn’t get enough! He’s still almond butter obsessed and I swirl it into his oatmeal or put it on bananas for a snack and he always gobbles it up. Oatmeal cups like these are perfect for kiddos, too, especially when you’re on the go.
My absolute favorite almond butter lately has been Wild Friends because it’s creamy, perfectly salted and DRIPPY. They gave me a discount code ‘AMBITIOUS15’ to share for 15% off (just sharing the love with you all!)
Ingredients in peach blueberry oatmeal cups
These easy peach oatmeal cups have super simple ingredients but pack plenty of delicious flavor from juicy peaches and blueberries. They’re dairy free, naturally sweetened with pure maple syrup and easily made gluten free. Here’s everything you need:
- Almond butter: use a natural, creamy almond butter that just has almonds and salt as ingredients. Use the code ‘AMBITIOUS15’ to get 15% off of Wild Friends nut butters!
- Coconut oil: to add a bit of dairy free moisture to these oatmeal cups.
- Eggs: we’re just using 2 eggs to help these oatmeal cups hold together and add a boost of protein.
- Pure maple syrup: you’ll just need a bit of pure maple syrup to naturally sweeten the oatmeal cups.
- Milk: keep these peach blueberry oatmeal cups dairy free using your favorite dairy free milk. I personally like using unsweetened almond milk.
- Vanilla: for a little additional flavor.
- Rolled oats: feel free to use gluten free rolled oats to keep them gluten free.
- Cinnamon: for a wonderful, cozy spice addition.
- Baking powder & salt: to help these oatmeal cups bake up properly.
- Peaches: we’re adding diced peaches inside the oatmeal cups and slices on top for extra peach goodness!
- Blueberries: fill your oatmeal cups with juicy blueberries along with the diced peaches. YUM.
Recommended ingredient swaps
If you’re out of a few ingredients in these peach blueberry oatmeal cups here’s what I can recommend to swap:
- For the almond butter: feel free to also use a natural, drippy peanut butter.
- For the coconut oil: you can also sub butter or vegan butter.
- For the maple syrup: honey would also work well!
Can I use steel cut oats?
I would not recommend using steel cut oats in these peach oatmeal cups because the texture will be much different.
Can I make these oatmeal cups vegan?
I haven’t tried using flax eggs in this recipe but let me know if you do!
How to make peach blueberry oatmeal cups
The best part about these gluten free peach blueberry oatmeal cups is how easy they are to make!
- Prep your pan. Preheat your oven to 350 degrees F. Line a 12 cup muffin pan with muffin liners and spray with nonstick cooking spray to prevent oatmeal cups from sticking.
- Mix the wet ingredients. In a medium bowl, mix together the almond butter, coconut oil, eggs, maple syrup, almond milk and vanilla until smooth and well combined.
- Add the dry. Next stir in dry ingredients: oats, baking powder, cinnamon and salt; stir well to combine. Fold diced peaches and blueberries into the batter.
- Bake & enjoy! Evenly distribute oatmeal batter between muffin liners. Place a peach slice on top of each muffin. Bake for 25-30 minutes. Drizzle with your favorite nut butter before serving, if desired. Serves 12.
How to store & reheat oatmeal cups
These peach blueberry oatmeal cups make such a great meal prep breakfast for busy weeks.
- To store: you can make these healthy blueberry peach oatmeal cups ahead of time and keep them in an airtight container in the fridge for up to a week.
- To reheat: Once ready to eat, just reheat them in the microwave for 20-30 seconds.
Freezer-friendly peach oatmeal cups
Great news: freezing baked oatmeal cups is easy! Simply allow them to cool completely after baking, then place them in an airtight container or reusable bag such as these and freeze for up to 3 months. Once ready to eat, you can microwave them for 45 seconds-1 minute or until warm.
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More oatmeal recipes to try
- Peanut Butter Zucchini Bread Baked Oatmeal
- Strawberry Banana Baked Oatmeal with Chocolate Chips
- High Protein Peanut Butter Banana Overnight Oats
- Carrot Cake Baked Oatmeal Cups
- Triple Berries & Cream Baked Oatmeal
Get all of our delicious oatmeal recipes here!
I hope you love these delicious, easy peach blueberry baked oatmeal cups! If you make them I’d love for you to leave a comment and a rating letting me know how you liked them. I greatly appreciate it – xoxo!
Almond Butter Peach Blueberry Oatmeal Cups
Delicious and easy almond butter peach blueberry oatmeal cups bursting with fresh, summer fruit flavor and hints of creamy almond butter. These healthy peach oatmeal cups pack plenty of fiber and protein for a wonderful breakfast or afternoon snack. Dairy free, easily gluten free, naturally sweetened and freezer-friendly, too!
Ingredients
- ½ cup creamy almond butter (just almonds + salt as the ingredients)
- 2 tablespoons melted and cooled coconut oil (or sub melted butter or vegan butter)
- 2 eggs, at room temperature
- ¼ cup pure maple syrup
- 3/4 cup unsweetened almond milk (or any dairy free milk of choice)
- 1 teaspoon vanilla
- 2 cups old fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- Mix-ins:
- ¾ cup diced peaches (from 1 medium peach)
- ¾ cup fresh blueberries
- For topping:
- 12 thin peach slices (from 1 small peach)
Instructions
-
Preheat the oven to 350 degrees F. Line a 12 cup muffin pan with muffin liners and spray with nonstick cooking spray to prevent oatmeal cups from sticking.
-
In a medium bowl, mix together the almond butter, coconut oil, eggs, maple syrup, almond milk and vanilla until smooth and well combined.
-
Next stir in dry ingredients: oats, baking powder, cinnamon and salt; stir well to combine. Fold diced peaches and blueberries into the batter.
-
Evenly distribute oatmeal batter between muffin liners. Place a peach slice on top of each muffin. Bake for 25-30 minutes. Drizzle with your favorite nut butter before serving, if desired. Serves 12.
Recipe Notes
To store: store these oatmeal cups in the fridge in an airtight container for up to 4-5 days.
To freeze: allow them to cool completely after baking, then place them in an airtight container or reusable bag such as these and freeze for up to 3 months. Once ready to eat, you can microwave them for 45 seconds-1 minute or until warm.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
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64 comments
Omg YUM! Would frozen peaches and blueberries work in this recipe? Can’t wait to make tonight for tomorrow’s breakfast!
I would not recommend as they would likely have too much liquid. The frozen blueberries might be fine, but probably not the peaches. Hope you get a chance to try these!
This was super easy to make, my 3 yo lead the combining process. Unfortunately we only had frozen peaches that didn’t fully defrost so I’ll update you on what happens. But the organization was PERFECTION!!
Perfect! Love it!
I had to save this to my August board on Pinterest – did you know August is National Peach Month? These are perfect And portable as you noted – especially for a school lunch or just on the go. They look hearty too!
Perfect timing! Let me know if you give them a try 🙂
Wow!!!! These muffins are the easy and tastiest muffins I’ve had in a long time!! I’ve already eaten 2 of them and I just finished baking them.
So happy to hear that! Perfect breakfast 🙂
How can these be made nut free?
You can try sunflower seed butter 🙂
Easy and delicious, Just wondering how they would be if I made the oats into oat flour? The oat texture was strong to me.
Maybe even doing half rolled oats and half quick oats would help!
Glad you liked them! I think you could do quick oats for better texture or just pulse the oats down a bit.
These are delicious! Blueberries & peaches + almond butter & oats… all of my favorites in one perfect little cup! I made them exactly as the recipe said. Going on a quick overnight trip to the beach and our hotel doesn’t offer breakfast so I made these! I hope they are still around by the time we leave on Wednesday…
The perfect breakfast! And they should be just fine 🙂
I want to give these to my 13 month old daughter but the rolled oats (even after baking) would be not easy for her to chew. Do you happen to know whether subbing with Oat flour work?
Thank you!
I think you could do quick oats for better texture or just pulse the oats down a bit! That’s likely what I would do for my son!
These were amazing!! I followed the recipe, including peach slices on top, and the whole family gobbled them up. The oats give them a great texture and although I could have eaten about 5 in a sitting, one of them really was good for a filling snack. As always, a 5 star recipe.
Amazing! So happy to hear that 🙂
Delicious! I had just bought a jar of almond butter to make some ice cream and was thinking that I needed another recipe w/ almond butter to use the rest of the jar, and then you posted this! Husband really enjoyed them too. I loved the cute little peach slices on top. I used thawed frozen blueberries, and they worked out well.
Love it! Perfect timing 🙂 glad you both enjoyed!
Love the blueberry & peach together! Flax eggs worked great. Thx for another great recipe.
Isn’t it delicious? I’m glad the flax eggs worked out well! 🙂
These were great! I accidentally bought a sweetened almond butter, so I chose to leave out the syrup. They turned out wonderfully.
Good call! I’m glad that worked out well 🙂
Easy, delicious, and light but filling! These have been the perfect quick breakfast or snack for a breastfeeding mama! Amazing flavor, always come out super moist.
I started subbing out fruit for diced pear and they are DE-LISH.
Absolutely! So glad you loved them 🙂
I made these oatmeal cups during peak peach season here in Georgia last year and am already so excited to make these again! This will be the first peach recipe i make once I can get some fresh peaches from my weekend farmers market this summer 🙂
Love that! One of our favs for summer, too 🙂 can’t wait to make them again!
I used frozen mango and frozen blueberries since that’s all I had on hand (and peaches aren’t in season). They turned out great! Love these for a quick breakfast on busy mornings.
Perfect! Glad you enjoyed!
These are so good!!!! My kiddos shared 3 together after they came out! I also used honey almond butter, oat milk, and flax eggs! They turned out so good! Will make again!!
I’m so happy you guys loved them, Linda! Can’t wait for you to make them again 🙂
Instead of muffins, I’d like to try these in a regular baking pan. Based on your other oatmeal/fruit recipes, would you recommend a 9×9, and what temp and time would be best? Thanks so much for all your healthy, delicious, gluten free recipes!
Hi, Bonnie! That’s a great idea. I haven’t tried it, but I think 350º for abour 35-45 minutes, or until the oatmeal is set and the edges are lightly golden. Let me know if you try it!
i will make them using bobs red mill egg replacer.. they sound amazing
Great idea! Hope you love them 🙂
WOW!!!! Almond Butter Peach Blueberry Oatmeal Cups were absolutely amazing. I didn’t know what to expect when I was mixing all the ingredients together…..They turned out DELICIOUS!!!
Woohoooo! I’m so glad you loved them, Kiley! 🙂
Hi, can I sub almond butter with cashew butter?
Absolutely! Hope you enjoy these, Geoff! 🙂
Do you think it would be okay to cook them in silicon cupcake molds?
Sure, that’s a great idea! 🙂
Very yummy! A great food prep option.
So easy and so delicious! Perfect for the morning or mid-day snack. My two year old is obsessed with peaches at the moment, so I knew he’d love this recipe.
Aw yes I hope he does love them!! Glad you do 🙂
I made these with flax eggs and it worked like a dream! These are perfect to have on hand for an easy breakfast!
So happy that worked well! Yay!
I don’t like when folks try to change a main ingredient….but here I go. I really want these, but I’m Paleo, can I sub almond flor for the oats?
Hi, there! I haven’t tried that, so I’m not sure. Let me know if you do. I also have a bunch of paleo muffin recipes here if you’re interested in browsing! 🙂
These are delicious! The best seasonal and fresh ingredients. My kids devoured them!
Yay!! So glad to hear you guys are loving them 🙂
I make a variation of AK baked oatmeal cups every week because they are perfect for a pre-workout light breakfast, are low/no added sweetener, super easy to make and are of course delicious! These did not disappoint and will definitely be added into the rotation!
So easy to make and so delicious!
This recipe was amazing. I love these cups so much!! They are delicious.
I’ve made these several times, they’re great! Used flax eggs and they work well.
Yay! I’m so glad to hear that 🙂
I may have ate 4 of these the first day I made them. So delicious and I would highly recommend. Thank you for another delicious recipe 🙂
NICE! So happy you loved them so much. Thanks for the review!
These were delicious! Not too sweet and very filling — a great way to use up my sad-looking, end-end-of-their time peaches. I did substitute the two eggs with Just Egg and used frozen blueberries, which may be why my cups did not hold together so well. Nonetheless, will definitely be making this combo again!
Hmm yes I’ve never tried these with Just Eggs! Glad you enjoyed the taste, though 🙂
Love these! Made them with blackberries and blueberries the first time, this time all blueberries and added hemp and pumpkin seeds. Love a recipe I can tweak based on what I feel like!
Yes, it’s a really versatile recipe! Happy you enjoyed them, thanks for the review 🙂