Baked oatmeal cups filled with gluten free oats, fresh berries, nut butter, and sweetened with a touch of delicious pure maple syrup. These healthy oatmeal cups make a wonderful breakfast and they are perfect to meal prep at the beginning of the week for a quick snack when you are short on time!

Perfect Breakfast or a Quick Snack: Healthy Baked Oatmeal Cups

These healthy baked oatmeal cups are my new favorite thing, ok?! They are like the perfect cross between muffins and oatmeal, and absolutely delicious. I like oatmeal but don’t always have the time to make a bowl in the morning. The best thing about this recipe is that it allows you to get your oatmeal fix without having to make a fresh bowl each and every morning.

If you are someone who is constantly struggling with what to eat for breakfast, or always find yourself in need of a healthy snack, then these triple berry oatmeal cups are perfect for you. You can make a batch on Sunday during your weekly meal prep and then you will have an easy breakfast or snack all week long.

These individual baked oatmeal cups are filled with plenty of fresh berries (raspberries, blackberries, and blueberries, to be exact), creamy nut butter, and have just the right amount of sweetness from pure maple syrup. They are a great option for hungry adults and kids alike. Keep reading to learn how to make them!

The Tools You’ll Need

oats, cinnamon, baking powder in a glass mixing bowl

Fresh Berries and Oatmeal Make the Perfect Oatmeal Cups

These hearty little cups are a filling combination of oats, nut butter, fresh fruit, and even have a little extra protein from eggs. While their ingredients are simple, the cups pack a punch full of nutrition. They have plenty of fiber, whole grains, and healthy fats to keep you feeling great.

Thankfully, you probably have almost all of the ingredients already in your pantry or fridge so you can make a batch today.

Gluten Free Rolled Oats: You can’t have oatmeal cups without oats! When you are shopping for this recipe be sure to grab rolled oats and not steel cut or quick cooking oats.

Mashed Banana: The mashed banana in this recipe adds a little extra flavor and adds a little extra moisture to keep the oatmeal cups moist.

Fresh Berries: This triple berry recipe uses a combination of blackberries, raspberries, and blueberries in the oatmeal cups. If you prefer, feel free to use one type of berry or pick your two favorite berries instead.

Triple Berry Baked Oatmeal cup batter with fresh berries and wooden spatula

Nut Butter: You can use any neutral flavored nut butter for this recipe like almond butter or cashew butter. Look for a brand that only has minimal ingredients listed. For example, cashews or almonds and salt. Try to avoid using a nut butter with a lot of added preservatives, sugars, or oils.

Eggs: The eggs help to bind these oatmeal cups together while also giving them a bit of protein.

Non-Dairy Milk: I chose almond milk for this recipe because I almost always have some in my fridge. If you don’t have almond milk you could use oat milk or even cashew milk.

Maple Syrup: This adds a touch of sweetness to the oatmeal cups. Feel free to use honey instead of maple syrup if you prefer.

Vanilla Extract: All baked goods need a touch of vanilla, right?

Salt: For flavor and to help balance out the sweetness.

How to Make These Triple Berry Baked Oatmeal Cups

(scroll down to get the full recipe)

Step 1: First add the wet ingredients to a mixing bowl. Whisk together the almond milk, almond butter, eggs, maple syrup, and vanilla extract until well combined.

Step 2: Next, add the dry ingredients to the mixing bowl. Stir in the gluten free rolled oats, baking powder, sea salt, and cinnamon until well mixed.

Triple Berry Baked Oatmeal Cup batter in a muffin pan

Step 3: Now it’s time to gently fold in the fresh blackberries, raspberries, and blueberries. Be careful not to stir too vigorously here so that you do not completely mash the berries in the process.

Step 4: Next, transfer the oatmeal cup mixture to a muffin tin. To do this, I like to use a large cookie dough scoop to make this an easy process. You want to make sure that the mixture is evenly distributed throughout the muffin tin.

To keep the oatmeal cups from sticking to the pan you can line the muffin tin with paper muffin cups or grease the tin with coconut oil. Once you are done, it’s time to bake the cups at 350 degrees for 25 to 30 minutes until set. Remove them from the oven and allow to cool slightly before eating.

Triple Berry Baked Oatmeal Cups in a muffin pan

The Best Ways to Serve and Store These Healthy Triple Berry Baked Oatmeal Cups

These oatmeal cups are plenty delicious all by themselves but if you want to add a little something extra a slather of nut butter, or even plain Greek yogurt, are great ideas.

Because these oatmeal cups are made with real ingredients and no preservatives, you will need to store them in the fridge to keep them fresh. This recipe also freezes well! You can make a batch and then freeze half of the cups for later.

To reheat the cups, wrap them in tin foil and then place them in a 350 degree oven for a few minutes until warmed through. You can also microwave the cups for ten seconds at a time until warm.

Triple Berry Baked Oatmeal Cups on white parchment paper

More Delicious Recipes to Love


triple berry baked oatmeal cups on white parchment

Triple Berry Baked Oatmeal Cups

  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free
  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free



  1. Preheat oven to 350 degrees.

  2. In a mixing bowl, whisk together the mashed banana, almond milk, almond butter, eggs, maple syrup, and vanilla extract until well combined.

  3. Add the gluten free rolled oats, baking powder, sea salt, and cinnamon to the mixing bowl and stir until well combined.

  4. Gently fold in the fresh blackberries, raspberries, and blueberries. Be careful not to stir too vigorously to avoid smashing the berries.

  5. Next, evenly divide the oatmeal cup mixture among a lined or greased muffin tin. Bake at 350 degrees for 25-30 minutes until set. Remove the oatmeal cups from the oven and let cool slightly before serving.


berry baked oatmeal, oatmeal cups, baked oatmeal cups

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  1. These were so easy to make, and full of such goodness! The cashew butter is really a great idea. Wonderful recipe, thank you!

  2. I absolutely love this recipe! I swapped the mashed banana for unsweetened applesauce and added some chopped roasted almonds, but otherwise made exactly as written. Perfection! They also freeze and thaw well (in the microwave for 30 seconds for me). I will make it again and again for a quick, delicious, and nutritious breakfast option. Thank you, Ashlea!

  3. Love these so much! I’m always looking for things I can make ahead and these are perfect for breakfast or snacks.

    1. Ashlea Carver says:

      I’m so glad you love these, Judy! Thank you so much for taking the time to leave a review!

  4. The hands down best oatmeal recipe I have ever tried! I add collagen and chia seeds to mine too and it is amazing.

    1. Ashlea Carver says:

      Love those additions, Morgan! Thank you so much sharing!

  5. I made these for the first time yesterday. I love finding healthy recipes especially when the ingredients are minimal and I have everything in my pantry. I didn’t feel like using berries, instead in half of the batter I used chocolate chips and the other half I added pieces of apple. They are SO good! I like to warm them and enjoy it with a cup of tea. These will be made regularly in our house!

    1. Ashlea Carver says:

      Thanks for sharing, Krista! I’m so glad you loved them!

  6. I’ve tried many different baked oatmeal cup recipes, but this is the one my family loves and requests over and over! I’ve made these with fresh berries and frozen – both were delicious! They also freeze well! Thanks for a great recipe! 🙂

  7. Kiran Samadani says:

    These muffins came out great! The recipe was super simple. I only had blueberries to use for the recipe. I love the taste! Can’t wait to try more recipes.

  8. Delicious and so easy to make!

  9. Can you take out the eggs for this since I’m allergic? I know it binds but sometimes they aren’t essential!

  10. These were amazing! They smelled so good in the oven, I had to have one right away. The whole family approved. I will definitely make again!

  11. These are delicious, my whole family loved them! I’m getting ready to make another batch this morning! Thanks for a great recipe!

  12. I had some fresh cherries that I needed to use up, so I made cherry oatmeal cups for our breakfasts this week! I couldn’t resist trying one right out of the oven – delicious!

    They’re also husband and one-year old baby boy approved 😊

  13. These were GREAT! I only had blueberries and strawberries so I used that. Made the whole house smell sooo good!

  14. Stephanie says:

    Can I substitute almond milk with coconut or another milk? I am allergic to almonds. Thank you

    1. Ashlea Carver says:

      Yes! Any plant based milk like coconut or cashew will work!

  15. Kimberly Murray says:

    Love these Oatmeal Cups! They are the perfect guilt-free breakfast or snack. I used frozen berries and it worked really well. I will definitely make these again!

  16. Vanessa Prude says:

    I literally love these with a nice cup of coffee in the morning! This is my second time making them and they are just sooooo good. Next time I’m going to use chopped apples, raisins and walnuts !

    1. Ashlea Carver says:

      Oh my gosh, Vanessa! Chopped apples, raisins, and walnuts sound absolutely perfect. So glad you’re loving this recipe! Sending you so much love!