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!
- 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
- ¾ cup diced peaches (from 1 medium peach)
- ¾ cup fresh blueberries
- For topping:
- 12 thin peach slices (from 1 small peach)
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.
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