Hello, day 3 of peaches! I hope you’ve been loving the AK Summer Series and all of the amazing ways to use up summer produce. This peach recipe is one of my fav breakfasts to make for the kids (and myself) during busy mornings and I know you’re going to become obsessed.
My mom visited a couple of summers ago 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 a couple of years ago 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.
Welcome to the AK Summer Series
For the rest of the summer, we’ll be dedicating each week to select summer produce! Week 3 is HERE and we’re celebrating all things peaches continuing with the best peach blueberry oatmeal cups. Stay tuned on the blog and on Instagram for each week’s produce highlight, fun videos, and more.
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.
- 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 swapping:
- For the almond butter: feel free to also use a natural, drippy peanut butter, cashew butter, or to make it nut free, sunflower seed 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! Learn how to make flax eggs with this tutorial.
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 the 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.
Our favorite kitchen tools
Don’t forget to check out all of our favorite kitchen essentials.
More peach recipes to try
- Gluten Free Peach Crisp with Salted Coconut Milk Caramel
- Chipotle Lime Salmon Tacos with Corn Avocado Peach Salsa & Cilantro Yogurt Sauce
- Honey Lime Basil Peach Fruit Salad
- Peach, Tomato & Corn Arugula Pasta Salad
- Grilled Peaches (+6 different topping ideas!)
Get all of our delicious peach recipes here!
I hope you love these delicious, easy blueberry peach 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!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Almond Butter Peach Blueberry Oatmeal Cups
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
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on August 12, 2020, republished on July 16, 2021, republished on July 28, 2022, and republished on July 25th, 2023.
My favorite breakfast oat muffins – the whole family love them. I usually make double portion and freeze for later easy breakfast idea
Perfect! Such a great breakfast 🙂
These are delicious. I love to make extra and freeze them for quick breakfasts. So pretty with the peach slices on top too!
Such a great breakfast!
These muffins were a real hit- especially with my 12 year old daughter. I added 1 scoop of vanilla protein and 1/4 cup of chia seeds for extra fibre. Delicious!
So happy to hear that!
This easy recipe was also delicious! I substituted peanut butter for almond butter and soy milk for almond milk (based on what I had at home). I baked the oatmeal in a 9×9 inch dish for about 30 minutes (and added 1 1/2 cups of soy milk instead of 3/4 cup). I will definitely be making this recipe again!
Perfect! So glad you enjoyed!
Delicious! Used 1 1/3 oat flour and 2/3 oats. Skipped the peach on top as I was concerned about moisture; I did end up baking for 33 minutes. Sprinkled coconut sugar on top instead and added some vanilla chips as another commenter suggested. Picky kids loved them!
Perfect! Glad they were a hit!
Hi! Would I be able to use dairy milk instead of almond milk?
Yes! Any milk will work.
Easy and delicious! I actually used canned diced peaches and it was still delish.
Ahh this is amazing! So glad you loved this recipe and it turned out great for you 🙂
This was DELICIOUS! I added chopped pecans and made it in a 9×11 pan – skipped the sliced peaches on the top. It is super yummy and a great summer treat!
WOO! Glad to hear you’re loving this recipe and it turned out great for you 🙂
It’s not yet stonefruit season in Australia so I used canned peaches in place of fresh peaches. You can also do a peach + raspberry combo, just sub frozen raspberries for fresh blueberries.
I didn’t spray the muffin liners, my muffins peeled off cleanly from the liners once baked. The mixture will look watery to begin with, I thought it needed some flour, but no! It turned out completely fine, so don’t panic!
For an sweet bakery touch, I did an opaque icing made with almond milk and icing sugar (confectioner’s sugar) and drizzled this on top of the muffins.
Made two batches in the morning and they were all gone by the afternoon that I had to make a third batch!
Thank you Ambitious Kitchen for a divine recipe, a keeper in my recipe folder.
Of course! I am so glad you loved this recipe and it worked out great for you. Your variations sound amazing too!
This is my favorite oatmeal bake. So good it’s just insane. Make 2-3 times a week. I do a few mods based on my needs, but the recipe is versatile and easy to adapt. I can’t eat coconut or dairy, so I use grass fed beef tallow instead. Works great. I absolutely don’t like dealing with muffin cups, instead I use an 8×8 pan. I cook at a higher temp/longer time until the top is browned. It comes out like a loaf of bread with a nice crust and soft interior. Also like using different cinnamons. Ceylon, Cassia and Korintje all bring something different but I think Ceylon is my favorite. When winter rolls around, I plan on trying dried fruit like raisins, currants, golden berries, etc., but was wondering how much additional liquid (almond milk or water) to add to account for the reduced moisture content of the fruit?
Hi Shawn – I am so glad you are enjoying this recipe and it turned out great for you. You could start with 1/4-1/2 up of additional liquid, you could also add a mashed banana to help with the moisture in the bake. Hope that helps!
These were so quick and easy to bake. I used natural peanut butter and they were a hit. The fruit was not too much and my family begged for more. Thanks for the recipe!
Yum! Glad this recipe is a hit for you and your family, Melanie ❤️
although this tasted AWESOME …… they fell apart. they did not hold together. i followed the directions … what can i do differently next time? they were still very very wet inside. i even cooked it longer and longer but still kept falling apart. too mushy. PLEASE HELP
Hi! So sorry to hear that, Linda! Is there anything you changed about the recipe? And what kinds of oats did you use — old fashioned rolled oats or something else?
Thank you for sharing this delicious recipe.
I recently found cooking acts as the best stress reliever for me. Yesterday I tried my hands on this recipe and my 10-year-old son just loved it.
I am currently shortlisting some other recipes from your blog and will post the results soon.
Thank you so much!
Made this today. Just as the recipe stated. Had to use coconut milk instead of almond milk because that’s what I had and they were delicious!
Nice! So happy you enjoyed them, Christine!
I was so excited to find this recipe using oatmeal and no flour or granulated sugar! I made a half batch this morning for my family and they disappeared along with breakfast coffee. If you love oatmeal and fresh fruit, this is a great summery find. The presentation is pretty with the slice of peach on top, too. I did have to bake for an additional five minutes to set the muffins but it may have been the wetness from all the fresh fruit. Well worth it.
Aw thank you so much Shannon, I am so glad this recipe is hit ❤️🍑🫐
These were slightly disappointing as they tasted bland. I even added more cinnamon than called for and nutmeg. I also added walnuts for more protein. They were very moist with the peaches and blueberries which was nice.
I am so sorry this recipe didn’t turn out as you had hoped, April. I wonder if your fruit was sweet enough!
Tastes good but there’s a lot of liquid. I only did 1/2 cup of milk and it was still very soft after baking 35 minutes.
I cannot get enough of these baked oatmeal recipes! I made this one this morning and it was so quick to throw together! I had to sub peaches for apples because there wasn’t a stone fruit to be found yet at Trader Joe’s. They’re delish and I can’t wait to get my hands on some peaches once they’re in season to make these all spring & summer!
Perfect! I am exited to hear that you are living these oatmeal cups. They will be SO good with peaches, trust me!
Great recipe! Used peanut butter instead of almond butter. So delicious. Love that you can do this all in one bowl.
These are such a great recipe to have on hand for quick on the go breakfasts. I will note that they’re not too sweet (which is GREAT for me but you might want to mix in a banana if you’re feeing to a kid, ha!)
SO glad you love them, Claire! Thanks so much for leaving a review 🙂
Made these today with a nectarine vs peach and they are delicious!
Perfect! Such a great breakfast 🙂
Love these!! I subbed vegan butter for the coconut oil but stuck to the recipe for the rest. They turned out beautifully!!
Perfect! So happy to hear that!
The Almond Butter Peach Blueberry Oat muffins are moist and delicious. The recipe is a perfect way to enjoy Summer peaches. The pumpkin chocolate oat muffins and peanut butter banana oat muffins are also fantastic if you haven’t tried them!
Absolutely! Glad you love both!
Followed the recipe, used oatmilk, these came out absolutely delicious. My husband ate 2 already these are for breakfast this weekend and I think will be in rotation the rest of peach season. The longest part was chopping the peach this was super easy!
Love your recipes , recently discovered you and so glad I did have made several delicious recipes and an always looking for more. Thank you for making such healthy easy options for this busy mama of 2 littles to make!
So happy to hear they were a hit! I hope you keep finding new favorite recipes here, too 🙂
These were so yummy and easy!! Loved them.
So glad they came out amazing! ❤️
Made these today with frozen peaches and wild blueberries(I thawed them out first). Blended 2 cups of oats and added a little whole oats,too. Threw in a handful of white vanilla chips as well. They came out great and I think they will probably taste even better tomorrow. Breakfast for the week prepped! Yay!
These almost look too beautiful to eat! Almost… Baked oatmeal is our favorite breakfast to add in the mix when we’re tired of everything else. Is there a way I can make these vegan without the eggs? Thanks so much!
I just found the answer to my own question! Lol For some reason when I downloaded the recipe it showed 0 comments. But the 2nd time around I was able to see/read them where I saw the answer to my question. So excited to make these this weekend! I love your recipes so much. Thank you!
Oh that’s strange, sorry about that! Glad you found it 🙂
This is such a great recipe. Not only do I love them, but my 9 month old DEVOURS these. I use whatever fruit I have on hand (usually frozen berries), and sub pureed prunes for the almond milk (to keep baby regular lol). I skip the maple syrup when I make them for her, and I find they’re still plenty sweet even for adults. I also make them with peanut butter sometimes too. I love a customizable recipe!
Omg love to hear that!! Thanks so much for sharing those substitutions — they sound great 🙂
I was pretty excited for this recipe but found it to be bland. I looked to see if I forgot an ingredient but I didn’t overlook anything.
I LOVE everything else I’ve made from AK! Just this morning I made a dynamite blueberry lemon oatmeal bar. Now that one was delish beyond belief!
Thanks so much for the feedback, Kerri. Sorry you didn’t love it! Do you think it needed more sweetness? Or a touch more salt?
Happy you loved the oatmeal recipe though!
I love this recipe, I’ve made these three times now. They’ve become my favorite breakfast!
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 🙂