My best friend was in town last weekend and I used it as an excuse to try a few new things. Firstly, we love to eat, love healthy foods, and trying anything new. Her son is also at that amazing age where he’s willing to try anything and it’s fun to cook for littles who are yet to fully form judgements about what they’re being served.
Man, do I miss those days. I still think of my kids as fairly good eaters, but I know I’m not alone in the whiplash I feel at times. One day we like it, the next we don’t. It makes for a never-ending game that no one really wins.
In addition to doing some usual activities with our visitors, they were off on their own some of the time, too. One of their excursions included blueberry picking – a novelty for an (almost) 2-year-old city boy. We used to joke that the you-pick farms should’ve weighed our girls coming and going in order to charge us for the amount consumed while picking. They could really do some damage in a blueberry field!
It was perfect timing as blueberry season is on its way out and peaches are on their way in here in southwest Michigan. Blueberries are probably my favorite you-pick fruit while my girls live for peaches. Clearly, anything blueberry and peach is a must-make for me!
I was sure that these Almond Butter Peach Blueberry Oatmeal Cups were going to be the biggest hit, but then they were put up against donuts and so they were not as appreciated. Appreciated, but not donut status, if that makes sense. It’s hard to compete with donuts, especially gourmet donuts from the best bakery ever.
As it ends up, there were leftovers for the week ahead. No one’s complaining, especially me! I’m a big fan of oatmeal cups with the grab-and-go nature of them, they’re ideal for a busy weekday morning. And any that are left, should there be any left, will go straight into the freezer for a later date. I love the addition of nut butter in these – it adds a rich creaminess throughout that really makes these unique! Next time, I think I’ll mix in some walnuts for added fat and a little crunch!
- 2 cups old fashioned rolled oats
- 1 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp salt
- ½ cup creamy almond butter
- 2 Tbsp melted and cooled coconut oil
- 2 eggs
- ¼ cup pure maple syrup
- 3/4 cup unsweetened almond milk
- 1 tsp pure vanilla extract
- ¾ cup fresh blueberries
- 2 peaches, pitted and divided (1 diced and 1 sliced into 12 thin slices)
- Preheat oven to 350 degrees F. Line 12 muffin wells with liners or mist with nonstick cooking spray and set aside.
- In a large bowl, whisk together the oats, baking powder, cinnamon, and salt; set aside.
- In a medium bowl, whisk together the almond butter and coconut oil. Add the eggs, syrup, almond milk, and vanilla until well-combined.
- Pour the wet ingredients into the dry and mix until just combined, using a rubber spatula. Gently mix in the blueberries and diced peaches until distributed throughout.
- Fill each muffin well 3/4 from the top and top with a single peach slice. Bake for 25-30 minutes or until golden and set. Allow to cool before removing from muffin tin.
Recipe from Ambitious Kitchen
Store in an air-tight container in the fridge for up to 5 days
Nutrition Information:Yield: 12 Serving Size: 1 cup
Amount Per Serving: Calories: 182Total Fat: 9.5gCholesterol: 29mgSodium: 103mgCarbohydrates: 20.2gFiber: 3.6gSugar: 7.8gProtein: 5.5g
Oatmeal is such a fun ingredient with so many delicious ways to enjoy! Try something new!
- No-Bake Chocolate Oatmeal Bars
- Gluten-Free Apple Oatmeal Blender Pancakes
- Chunky Monkey Banana Baked Oatmeal
- Whole Wheat Apple-Oat Breakfast Cookies
- Blueberry Lemon Baked Oatmeal
- Peanut Butter Brownie Baked Oatmeal