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!

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

My mom was visiting us a few weeks ago and we wanted to make something for our breakfasts and snacks that were portable, delicious, simple and full of summer fruit flavor. Since the combinations 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?! Best breakfast ever!

By the way, I recently introduced baby Sidney to almond butter and he can’t get enough! I swirl it into his oatmeal or put it on bananas and he always gobbles it up. My absolute favorite almond butter lately has been Wild Friends because it’s creamy, perfectly salted and DRIPPY. They just gave me a discount code ‘AMBITIOUS15’ to share for 15% off (just sharing the love with you all!)

blueberry baked oatmeal cups topped with peach slices on a wire rack

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. Peanut butter will also work well.
  • Coconut oil: to add a bit of dairy free moisture to these oatmeal cups. You can also sub butter or vegan butter.
  • Eggs: we’re just using 2 eggs to help these oatmeal cups hold together and add a boost of protein. I haven’t tried using flax eggs in this recipe but let me know if you do!
  • Pure maple syrup: you’ll just need a bit of pure maple syrup to naturally sweeten the oatmeal cups. Honey would also work well!
  • 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. Do not use steel cut oats as the texture will be much different.
  • 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.

almond butter blueberry oatmeal cups in a muffin tin

How to make baked blueberry oatmeal cups

The best part about these gluten free peach blueberry oatmeal cups is how easy they are to make!

  1. 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.
  2. In a medium bowl, mix together the almond butter, coconut oil, eggs, maple syrup, almond milk and vanilla until smooth and well combined.
  3. Next stir in dry ingredients: oats, baking powder, cinnamon and salt; stir well to combine. Fold diced peaches and blueberries into the batter.
  4. 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.

gluten free peach blueberry oatmeal cups on a wire rack

How to store & reheat oatmeal cups

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. Once ready to eat, just reheat them in the microwave for 20-30 seconds.

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.

almond butter peach oatmeal cups on a wooden board

More oatmeal recipes to try

Peanut Butter Zucchini Bread Baked Oatmeal

Strawberry Banana Baked Oatmeal with Chocolate Chips

Peanut Butter Blueberry Overnight Oats

Carrot Cake Baked Oatmeal Cups

Peanut Butter Banana Baked Oatmeal Cups

gluten free blueberry peach baked oatmeal cup on a plate

See how to make the almond butter peach blueberry oatmeal cups

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

5 from 6 votes
healthy blueberry peach baked oatmeal cup with a bite taken out
Course Breakfast, Dairy Free, Gluten Free, Snack
Cuisine American
Keyword almond butter blueberry oatmeal cups, blueberry oatmeal cups, peach oatmeal cups
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Serves 12

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

  1. 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.
  2. In a medium bowl, mix together the almond butter, coconut oil, eggs, maple syrup, almond milk and vanilla until smooth and well combined.
  3. Next stir in dry ingredients: oats, baking powder, cinnamon and salt; stir well to combine. Fold diced peaches and blueberries into the batter.
  4. 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

Store these oatmeal cups in the fridge in an airtight container for up to 4-5 days.

How to freeze baked oatmeal cups: 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.

Nutrition
Servings: 12 servings
Serving size: 1 oatmeal cup
Calories: 171kcal
Fat: 9.2g
Saturated fat: 2.6g
Carbohydrates: 19.5g
Fiber: 3g
Sugar: 8.1g
Protein: 4.9g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

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