Almond Butter Peach Blueberry Oatmeal Cups

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!)

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.

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.

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.

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

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!

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