These Ricotta Berry Oatmeal Cups are made with whole grains, low-fat dairy, antioxidant-rich wild blueberries, warming spices, and a touch of added sweetness from maple syrup. Plus they’re egg-free and gluten-free! (Truth be told, they were supposed to have eggs but I forgot to add them and only realized as soon as I put them in the oven. Whoops! They came out great regardless! If you want to add a little more protein, and don’t need them to be egg-free, you can substitute 1/2 cup of the milk for 2 large eggs.) And in case you missed the video above, these oatmeal cups are super easy to make too!
Reasons to Love These Oatmeal Cups
What makes these oatmeal cups or muffins (call them what you wish!) such a great breakfast choice is that they’re a good source of fiber, protein, and calcium, which means they’ll fill you and your kids up and keep you satiated throughout the morning. Added bonus: unlike most muffins and many morning baked goods, these ricotta berry oatmeal cups are not too sweet. In fact, if you have a big sweet tooth, you may want to add a little more syrup or sprinkle brown sugar on top.
Oh, and before I forget, I want to share another reason to love this recipe – you can use it as a formula and swap in your favorite add-ins. Prefer strawberries or dried fruit? Go for it. Not a fan of nutmeg? Leave it out. Don’t have ricotta on hand? Use low-fat Greek yogurt, puree cottage cheese, or skip the dairy altogether for a dairy-free version.
No matter your flavor preferences, I have no doubt you’ll love these oatmeal cups as a change of pace from your usual morning bowl of oatmeal. So go ahead, whip up a batch, store a few in the fridge for tomorrow’s breakfast, and stick the rest in the freezer for those often rushed mornings!
In case you need a variant recipe for breakfast, try also this fruit and oatmeal breakfast bowl, it's super rich and very easy to make.
Ingredients To Make Ricotta Berry Oatmeal Cups
- 3 cups quick cooking oats
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon table salt
- 1&1/2 teaspoons baking powder
- 2 cups nonfat or low-fat milk
- 1/2 cup part-skim ricotta cheese
- 2 tablespoons maple syrup
- 1 cup frozen wild blueberries, (or other berries of choice)
How To Make Ricotta Berry Oatmeal Cups
- Preheat oven to bake at 350 degrees F. Spray a 12-cup muffin pan with cooking spray or line with paper muffin liners.
- Combine the oats, cinnamon, nutmeg, salt, baking powder, and milk in a large mixing bowl. Add the ricotta cheese and maple syrup and stir well to combine. Gently fold in the blueberries.
- Using a ladle or small measuring cup, divide the oatmeal mixture among the muffin cups. Bake for 30-35 minutes until a toothpick comes out clean. Let cool in the pan for a few minutes before running a knife around the edge of the muffins to remove and let cool completely on a cooling rack.
- Store in an airtight container in the refrigerator or freezer.