Almond Butter Peach Blueberry Oatmeal Cups

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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.

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. 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.

almond butter peach oatmeal cups in a muffin tin

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.

gluten free peach oatmeal cups on a wire rack

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!

  1. 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.
  2. 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.
  3. 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.
  4. 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.

peach blueberry oatmeal cups on a wooden board

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.

gluten free blueberry peach baked oatmeal cup on a plate

Our favorite kitchen tools

Don’t forget to check out all of our favorite kitchen essentials.

More peach recipes to try

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

4.85 from 32 votes

almond butter peach blueberry baked oatmeal cups on a wooden board

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Serves12 servings

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

  • 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

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.
See the full post for easy ways to customize your oatmeal cups!

Nutrition

Serving: 1oatmeal cupCalories: 171kcalCarbohydrates: 19.5gProtein: 4.9gFat: 9.2gSaturated Fat: 2.6gFiber: 3gSugar: 8.1g

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.


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