# Components:
→ Dry Ingredients
01 - 2 cups rolled oats (certified gluten-free if required)
02 - 1/2 teaspoon ground cinnamon
03 - 1/4 teaspoon ground nutmeg
04 - 1 teaspoon baking powder
05 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
06 - 2 large eggs
07 - 1 1/2 cups unsweetened almond milk or milk of choice
08 - 1/3 cup pure maple syrup or honey
09 - 1/2 cup smooth, unsweetened almond butter
10 - 1 teaspoon pure vanilla extract
→ Fruit
11 - 1 1/4 cups mixed winter berries (fresh or frozen; e.g., blueberries, cranberries, blackberries, raspberries)
→ Toppings (optional)
12 - 2 tablespoons sliced almonds
13 - 1 tablespoon extra almond butter
14 - 1 tablespoon maple syrup
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease.
02 - In a large bowl, mix oats, cinnamon, nutmeg, baking powder, and salt until evenly distributed.
03 - Whisk together eggs, almond milk, maple syrup, almond butter, and vanilla extract until smooth.
04 - Pour wet ingredients into dry ingredients and stir gently until just combined.
05 - Fold in mixed winter berries carefully to retain their shape.
06 - Distribute batter evenly among muffin cups, filling each nearly to the top.
07 - If desired, sprinkle sliced almonds and drizzle almond butter over each cup.
08 - Bake for 22 to 25 minutes until centers are set and tops turn lightly golden.
09 - Let cups cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
10 - Optionally drizzle each oatmeal cup with extra maple syrup before serving.
