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. 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 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!
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.
106 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 🙂
I love this recipe, I’ve made these three times now. They’ve become my favorite breakfast!
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!
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 🙂
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 🙂
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 were so yummy and easy!! Loved them.
So glad they came out amazing! ❤️
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 🙂
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!
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!
Made these today with a nectarine vs peach and they are delicious!
Perfect! Such a great breakfast 🙂
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 🙂
Great recipe! Used peanut butter instead of almond butter. So delicious. Love that you can do this all in one bowl.
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!
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.
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!
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 ❤️🍑🫐
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!
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!
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?
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 ❤️
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!
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 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 🙂