Baked Oat Ricotta Cups with Blueberries and Almond Crunch

Name: Baked Oat Ricotta Cups with Blueberries and Almond Crunch
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: Fusión casera
Ingredients: 2 cups rolled oats; 3/4 cup ricotta cheese; 1 cup milk; 3/4 cup fresh blueberries; 1 large large egg; 3 tbsp honey; 1/3 cup sliced almonds; 2 tbsp melted butter; 2 tsp lemon zest; 1 tsp baking powder; 3/4 tsp ground cinnamon; 1 tsp vanilla extract; 1/4 tsp salt

An original, comforting breakfast: individual baked oat cups with creamy ricotta, juicy blueberries, a touch of lemon, and a crunchy almond-cinnamon topping. Ideal for baking in a muffin pan and serving warm.

15 minPrep

25 minCook

40 minTotal

6Servings

Vegetarian

Ingredients

Adjust servings

180 g rolled oats (no instantáneos)
170 g ricotta cheese (whole or semidescremada)
240 ml milk (preferiblemente whole or al 2%)
120 g fresh blueberries (divided)
1 unit large egg (at room temperature)
45 ml honey (divided)
30 g sliced almonds (for the cubierta)
28 g melted butter (more a poco for engrasar the molde)
4 g lemon zest (finely grated)
4 g baking powder
2 g ground cinnamon (divided)
5 ml vanilla extract
1 g salt

Nutrition facts

per serving

237 kcal

Calories

8.4 g

Protein

27.9 g

Carbs

10.5 g

Fat

3.2 g

Fiber

24.7 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyEggsTree Nuts

Instructions

1
1. Preheat the oven to 190 °C / 375 °F. Lightly grease a 6-cup muffin pan with a little of the melted butter.
2
2. In a large bowl, combine the rolled oats, baking powder, 1/2 teaspoon of the cinnamon, and the salt.
3
3. In another bowl, whisk together the ricotta, milk, egg, 2 tablespoons of the honey, vanilla, lemon zest, and the remaining melted butter until smooth.
4
4. Add the wet mixture to the dry ingredients and stir until the oats are fully moistened. Fold in 90 g (about 1/2 cup) of the blueberries gently.
5
5. Divide the mixture among the 6 muffin cups, filling each almost to the top.
6
6. In a small bowl, mix the sliced almonds with the remaining 1 tablespoon honey, the remaining cinnamon, and the rest of the blueberries. Spoon this topping over each cup.
7
7. Bake for 22 to 25 minutes at 190 °C / 375 °F, until the cups are set, lightly golden on top, and firm to the touch.
8
8. Let them rest in the pan for 5 minutes. Run a thin knife around the edges if needed and unmold carefully. Serve warm.

Chef tips

For a creamier texture, let the batter rest for 5 minutes before baking so the oats can absorb some of the liquid. If using frozen blueberries, add them straight from the freezer so they do not overly stain the mixture.

Substitutions

You can swap the blueberries for raspberries or blackberries. Ricotta can be replaced with well-drained cottage cheese. Sliced almonds can be replaced with chopped walnuts if other tree nuts are acceptable.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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