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Creamy Peach Cream Cheese Baked Oatmeal Cups Easy Homemade Recipe with Almond Crumble

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These creamy peach cream cheese baked oatmeal cups with almond crumble are a quick, easy, and wholesome breakfast or snack option featuring a luscious cream cheese swirl and crunchy almond topping.

Ingredients

Scale
  • 2 cups old-fashioned rolled oats (190g)
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup milk (240ml), whole milk preferred or dairy-free alternative
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese (115g), softened
  • 1/4 cup maple syrup (60ml), can substitute honey or agave
  • 2 medium fresh peaches, peeled and diced
  • For the almond crumble:
  • 1/2 cup sliced almonds (50g), toasted
  • 2 tablespoons brown sugar
  • 2 tablespoons unsalted butter, cold and cubed
  • 2 tablespoons all-purpose flour

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your muffin tin lightly with butter or non-stick spray to prevent sticking.
  2. Prepare the almond crumble: In a small bowl, combine sliced almonds, brown sugar, all-purpose flour, and cold cubed butter. Use a food processor or pastry cutter to blend until the mixture looks like coarse crumbs. Set aside in the fridge to chill while you prepare the batter.
  3. Mix dry ingredients: In a large bowl, whisk together rolled oats, baking powder, ground cinnamon, and salt.
  4. Blend the cream cheese and wet ingredients: In another bowl, beat softened cream cheese using an electric mixer until smooth. Add eggs, milk, vanilla extract, and maple syrup. Mix until well combined and creamy.
  5. Combine wet and dry: Slowly pour the wet mixture into the dry oat mixture. Stir gently with a spatula until just combined—avoid overmixing to keep the texture tender.
  6. Fold in the diced peaches gently, making sure the fruit is evenly distributed throughout the batter.
  7. Fill the muffin tin: Spoon the batter evenly into the prepared muffin cups, filling them about 3/4 full.
  8. Add crumb topping: Generously sprinkle the almond crumble over each oatmeal cup, pressing lightly so it sticks to the batter.
  9. Bake for 30-35 minutes until the tops are golden brown and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  10. Cool the oatmeal cups in the pan for 10 minutes before transferring to a wire rack. They firm up as they cool but remain creamy inside.

Notes

Soften cream cheese at room temperature for smooth blending. Chill the almond crumble before baking to achieve a crunchy texture. Use ripe but firm peaches to avoid sogginess. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat gently to restore texture.

Nutrition

Keywords: baked oatmeal, peach oatmeal cups, cream cheese oatmeal, almond crumble, healthy breakfast, easy breakfast, gluten-free oatmeal

Find it online: https://tempotaste.com/creamy-peach-cream-cheese-baked-oatmeal-cups-easy-homemade-recipe-with-almond-crumble/