Oatmeal Breakfast Cups


I usually post my recipes on Sundays, but today I decided to surprise you a little.

I woke up to heavy rain and gusty winds on Wednesday. This kind of weather always reminds me of London where all that I ate for breakfast were: oatmeal and tea with milk. I remembered how good I exercised afterward and how full I stayed during the day.

Since I always have some nuts and dried berries in my drawer, the choice of breakfast dish was clear!

I only try to make a small batch if I bake something for breakfast, but oatmeal cups were an exclusion. They stayed fresh for two days and all I needed was to reheat them a little in a microwave.


Serving size:

5 cups

Nutritional info:

  • Fat – 4.2 g
  • Protein – 4 g
  • Carbs – 16.3 g
  • Fiber – 2.4 g
  • Calories – 118 per each


  • 80 g rolled oats
  • 36 g dried cranberries
  • 1/2 cup almond milk
  • 1 egg
  • 10 g coconut flakes
  • 10g pumpkin seeds
  • 1 tsp. of baking powder
  • 20 g blue agave extract or honey
  • 1 tsp of vanilla extract
  • Salt


Preheat oven to 350F/180C.

Combine Almond milk with 1 egg, vanilla extract, and agave or honey and beat until combined.

In a separate bowl combine oats, salt, cranberries. baking powder, seeds, and coconut flakes.

Mix wet ingredients into dry. The mixture will be wet and it is absolutely fine.

Using a tablespoon or an ice cream scoop divide the mixture between cupcake forms and bake for 25 minutes.

Let them cool at room temperature for 5 minutes before serving.




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