Ricotta Berry Oatmeal Cups {Recipe ReDux}

Start the morning with these Ricotta Berry Oatmeal Cups, a nutritious and delicious breakfast the whole family will enjoy even when rushing out the door! 

Ricotta Berry Oatmeal Cups | Whole grain oatmeal cups are studded with wild blueberries and full of low-fat dairy and warming spices. A good source of protein, fiber, and calcium, making them the perfect way to start the day! Get the gluten-free, egg-free, vegetarian recipe @jlevinsonrd.

Breakfast is one of my favorite meals of the day, which is why I was very excited to see the theme for The Recipe ReDux challenge this month was Break Out of Breakfast Boredom.

Cooks aren’t always pressed for time in the mornings – they just need new ideas. Think mug cakes, smoothie bowls, breakfast cookies and more. Show us the healthy way you wake up your breakfast – or wake up just for breakfast!

I won’t go into all the benefits of breakfast with you here since I’ve shared that with you before, and I’ve given you lots of breakfast ideas in the past, including these Quick & Easy Balanced Breakfasts and these other breakfast recipes, so today we’ll just get straight to my new breakfast recipe.

Back in 2011 when I developed recipes for my cookbook We Can Cook: Introduce Your Child to the Joy of Cooking with 75 Simple Recipes and Activities, one of my favorite recipes in the bunch was my Cheesy Egg Muffins. I’ve since modified the Easy Veggie Egg Muffins recipe, but it’s still one I make often so there’s always a batch in the freezer for those busy mornings I’m rushing out the door with the kids.

One of these days I’ll post the updated recipe here. In the meantime, I decided to make some oatmeal muffins that serve the same purpose of a quick and easy breakfast that can be batch baked, freezes well, and is full of nutrition to start the day for everyone in the family.

Ricotta Berry Oatmeal Cups | Whole grain oatmeal cups are studded with wild blueberries and full of low-fat dairy and warming spices. A good source of protein, fiber, and calcium, making them the perfect way to start the day! Get the gluten-free, egg-free, vegetarian recipe @jlevinsonrd.

The Ingredients & Preparation

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!)

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.

Ricotta Berry Oatmeal Cups | Whole grain oatmeal cups are studded with wild blueberries and full of low-fat dairy and warming spices. A good source of protein, fiber, and calcium, making them the perfect way to start the day! Get the gluten-free, egg-free, vegetarian recipe @jlevinsonrd.

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 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!

Ricotta Berry Oatmeal Cups | Whole grain oatmeal cups are studded with wild blueberries and full of low-fat dairy and warming spices. A good source of protein, fiber, and calcium, making them the perfect way to start the day! Get the gluten-free, egg-free, vegetarian recipe @jlevinsonrd.

The Ricotta Berry Oatmeal Cups Recipe

5.0 from 2 reviews
Ricotta Berry Oatmeal Cups
 
Prep Time
Cook Time
Total Time
 
Whole grain oatmeal cups are studded with wild blueberries and full of low-fat dairy and warming spices. A good source of protein, fiber, and calcium, making them the perfect way to start the day!
Author:
Recipe Type: Breakfast
Cuisine: Gluten-Free, Egg-Free, Vegetarian
Serves: 12 muffins
Ingredients
  • 3 cups quick cooking oats
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon table salt
  • 1½ teaspoons baking powder
  • 2 cups nonfat or low-fat milk
  • ½ cup part-skim ricotta cheese
  • 2 tablespoons maple syrup
  • 1 cup frozen wild blueberries (or other berries of choice)
Instructions
  1. Preheat oven to bake at 350 degrees F. Spray a 12-cup muffin pan with cooking spray or line with paper muffin liners.
  2. 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.
  3. 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.
  4. Store in an airtight container in the refrigerator or freezer.
Notes
Serving suggestion: Serve oatmeal cups with a side of fruit and spread with your favorite nut butter or topped with a dollop of yogurt.
Nutrition Information
Serving Size: 1 oatmeal cup Calories: 129 Fat: 2.5 g Sat Fat: 0.5 g Carbohydrates: 21 g Sugar: 6 g Sodium: 145 mg Fiber: 3 g Protein: 6 g

Ricotta Berry Oatmeal Cups | Whole grain oatmeal cups are studded with wild blueberries and full of low-fat dairy and warming spices. A good source of protein, fiber, and calcium, making them the perfect way to start the day! Get the gluten-free, egg-free, vegetarian recipe @jlevinsonrd.

What’s your favorite breakfast recipe?

You’ll never get bored with all the options from my fellow ReDuxers below!

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54 Responses to Ricotta Berry Oatmeal Cups {Recipe ReDux}


  1. As always, we’re on the same page- berries and ricotta for breakfast…yes please!

    • Jessica says:

      Haha..I was just commenting on your post as your comment came through and was thinking the same thing!!

  2. Marisa Moore says:

    I love berries and ricotta and I’m always looking for ways to use up leftover ricotta. These look perfect and so flavorful! Nice job. Pinned to try soon!

    • Jessica says:

      Thanks so much Marisa! Hope you give them a try! It was actually leftover ricotta that prompted the addition here, so you’re spot on! Enjoy!

  3. Mmmm these look divine!!! Blueberries in muffins are the best – so sweet and juicy. I love the addition of ricotta too. Well done!

    • Jessica says:

      Thanks so much Chrissa! Hope you give them a try!

  4. I loveee ricotta cheese and I bet it makes these moist and delicious!

    • Jessica says:

      Me too! These oatmeal cups are definitely moist! Hope you try them!

  5. What a great combination of flavors! These really look delicious! I’ve never thought of putting ricotta in oatmeal!

    • Jessica says:

      Thank you Julie! I had never added ricotta to oatmeal before either, but it was staring at me in the fridge, so figured I’d give it a try!

  6. EA Stewart says:

    Yum-I can’t wait to make these Jessica! I’ve been on a ricotta cheese kick lately….Ricotta Meatballs last week….Ricotta with Blood Oranges for breakfast…and lasagna with spinach ricotta filling for dinner tonight 🙂 I think my kids will love these too!

    • Jessica says:

      Thanks EA! I love ricotta too – can’t wait to see your recipe for ricotta meatballs – that sounds yummy! And I’m going to have to try that combo of ricotta with blood orange for breakfast! Hope your kids love these oatmeal cups as much as mine do!

  7. I was just thinking about making some oatmeal cups and was testing dairy-free ricotta that should work great in this!

    • Jessica says:

      Oh, i hope you do! Can’t wait to hear how you like them!

  8. What a cute recipe! I am a sucker for anything small and tiny, it makes me feel like Alice and Wonderland when she eats those petite pastries ahha! I had no idea you wrote a cookbook, you are wonder woman! I love it! I’ll have to take a look at it, is it on Amazon or ebook?

    Have a great week!

    • Jessica says:

      Haha..you’re so cute! It was a long time ago (or at least it feels that way given it was before i had the girls! Unfortunately it’s out of print 🙁 Which is even more reason it’s time for me to write a new one! Now to get to that…

  9. Brittany says:

    YUM! I made these last night and had them ready to grab and go for breakfast this morning. I actually used fresh raspberries in mine instead of blueberries (it’s what I had). I love that they are not overly sweet. And they are great without the egg! 😉 I will definitely be adding this recipe to my regular breakfast rotation! Thanks!

    • Jessica says:

      Thanks for letting me know Brittany! I’m so glad you made them and that they came out great! I bet they were delish with raspberries. That’s one of the things I love about this recipe is that there are so many variations you can make! So excited you gave them a try!

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  19. Thanks for the heads up and the recipe! This is a day I need to get on top of. I should go prep some muffins for the morning.

    • Jessica says:

      You’re most welcome! Hope you enjoy – as far as I’m concerned any day can be oatmeal muffin day. My girls certainly wouldn’t mind!

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  24. Taylor Kiser says:

    These look like a great way to start the morning! So easy and delicious! Just what I’m looking for in my breakfasts! Even better that I can grab and go on busy mornings!

    • Jessica says:

      Thanks Taylor. You will definitely love having a batch in the freezer if you like grab and go breakfast options. Hope you enjoy!

  25. I love ricotta and berries together!! and this looks like a fabulous easy grab & go breakfast!

    • Jessica says:

      It’s such a yummy combo! I always have a batch of these in the freezer for those hectic mornings! Thanks Meme!

  26. Sarah says:

    These look so delicious! Filling oatmeal, berries and ricotta sounds like a great combo!

    • Jessica says:

      Thanks Sarah. Hope you give it a try. It’s a fave with the kids!

  27. ahh how I miss ricotta, it just has such a great flavor and is so full of protein! Neat idea for changing things up

    • Jessica says:

      Thanks Amanda. Sorry you can’t enjoy it anymore. Bet there’s a good dairy-free sub out there!

  28. Don’t you just love it when you make a cooking mistake that turns out to be fantastic!? I love it when that happens. These sound delicious!

    • Jessica says:

      Haha…I really do! Makes me so happy! Much better than when it doesn’t turn out good and you’ve wasted all the ingredients, lol! Thanks so much Kristina 🙂

  29. What a fun recipe redux this month!! I don’t bake with ricotta very much so I am so intrigued!! These look like the perfect breakfast to-go!!

    • Jessica says:

      Thanks Rebecca! That was a fun challenge for sure. I hope you give these a try. It’s so helpful having a batch on hand!

  30. Emily Kyle says:

    I have just rediscovered my love for ricotta! I didn’t realize how versatile it is, I will have to make this for busy mornings with me and my little guy 🙂

    • Jessica says:

      Yay, so happy to hear that and can’t wait for you to make these Emily! I hope you and your little guy love them as much as my girls and I do 🙂

  31. Jenn says:

    We make oatmeal “muffins” all the time and they’ve never seen an egg. Love the spices in here. Perfect for breakfast or even the lunchbox!

    • Jessica says:

      So glad to hear you guys are fans of oatmeal muffins! And that you go eggless when you make them too! Definitely a good lunchbox option too. Thanks Jenn!

  32. Kerri Olkjer says:

    These look so good. I’m always up for a good blueberry recipe!

    • Jessica says:

      Thanks Kerri! It’s one of my favorite recipes, and I’m so with you on the blueberry love!

  33. Denine Marie says:

    Wow! I just saved this recipe for an after-school snack for my kids! I haven’t made muffins using ricotta. What a great idea!

    • Jessica says:

      Thanks Denine! I always have a batch of these in my freezer. Hope the kids like them!

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