Berry Almond Baked Oat Cups

What you need

• 1 ½ cups rolled oats
• 1 cup milk of choice
• 2 large eggs
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 cup mixed berries (fresh or frozen)
• ¼ cup sliced almonds
• 1 tablespoon butter, melted
• Cooking spray

The easy way

1. Preheat the oven to 375°F (190°C) and lightly grease a 6-cup muffin tin.
2. In a large bowl, whisk the milk, eggs, maple syrup, vanilla extract, and baking powder until smooth.
3. Stir in the rolled oats and let the mixture sit for 5 minutes to allow the oats to absorb some liquid.
4. Divide the oat mixture evenly among the 6 muffin cups. Press a few berries into each cup on top.
5. Drizzle a small amount of melted butter over each cup and sprinkle with sliced almonds.
6. Bake for 20-25 minutes until the tops are golden brown and the edges are set. Cool in the pan for 5 minutes. Refrigerate leftovers promptly; they can be reheated in the microwave for 30 seconds.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.