Raspberry Baked Oatmeal Cups Recipe

Why You’ll Love This Recipe

I love these Raspberry Baked Oatmeal Cups because they combine the comfort of baked oatmeal with the convenience of individual servings. The raspberries add a bright, slightly tart flavor that balances the sweetness of the maple syrup.

I also find these oatmeal cups perfect for meal prep. I can make a batch ahead of time, refrigerate or freeze the individual portions, and reheat them whenever I need a quick breakfast. I can eat them on their own or serve them with yogurt, nut butter, maple syrup, or fresh fruit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups old-fashioned rolled oats
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 large eggs
• 1 1/2 cups milk
• 1/3 cup pure maple syrup
• 2 tablespoons melted coconut oil or unsalted butter
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen raspberries
• 2 tablespoons chia seeds, optional
• 1/3 cup chopped almonds or walnuts, optional

Directions

1. I preheat my oven to 350°F (175°C) and generously grease a 12-cup muffin pan or line it with silicone muffin liners.
2. I add the rolled oats, baking powder, cinnamon, salt, and optional chia seeds to a large mixing bowl. I stir until everything is evenly combined.
3. In a separate bowl, I whisk the eggs, milk, maple syrup, melted coconut oil or butter, and vanilla extract.
4. I pour the wet ingredients over the oat mixture and stir until all of the oats are evenly moistened.
5. I gently fold about 1 cup of the raspberries into the oatmeal mixture. I avoid stirring too aggressively because I like keeping some of the berries intact.
6. I divide the mixture evenly among the 12 prepared muffin cups. I make sure each cup gets a similar amount of oats and liquid.
7. I distribute the remaining raspberries over the tops. If I’m using chopped nuts, I sprinkle them over the oatmeal cups as well.
8. I bake the oatmeal cups for about 25 to 30 minutes, or until the centers are set and the edges are lightly golden.
9. I remove the muffin pan from the oven and let the oatmeal cups cool in the pan for about 10 minutes.
10. I carefully remove the cups and transfer them to a wire rack. I serve them warm or let them cool completely before storing.

Servings and Timing

This recipe makes 12 Raspberry Baked Oatmeal Cups.

• Prep time: 10 minutes
• Cook time: 25–30 minutes
• Cooling time: 10 minutes
• Total time: About 45–50 minutes
• Servings: 12 oatmeal cups

I usually serve 1 to 2 oatmeal cups per person, depending on what else I’m serving with breakfast.

Variations

For Raspberry Chocolate Chip Oatmeal Cups, I add about 1/3 cup of chocolate chips to the oat mixture. I love the combination of tart raspberries and sweet chocolate.

For Raspberry Almond Oatmeal Cups, I add chopped almonds and replace the vanilla extract with a small amount of almond extract. I use almond extract sparingly because its flavor can be quite strong.

When I want Raspberry Banana Oatmeal Cups, I add one mashed ripe banana and slightly reduce the maple syrup. The banana adds natural sweetness and helps keep the oatmeal cups moist.

For a vegan version, I replace the eggs with flax eggs, use plant-based milk, and choose coconut oil. I make each flax egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water and letting it thicken before adding it.

I can also replace some or all of the raspberries with blueberries, blackberries, or chopped strawberries for a mixed berry version.

Storage/Reheating

I let the Raspberry Baked Oatmeal Cups cool completely before storing them. I place them in an airtight container and refrigerate them for up to 5 days.

For longer storage, I freeze the oatmeal cups in a freezer-safe container or bag for up to 3 months. I like freezing them individually first so they don’t stick together, making it easy for me to remove only the portions I need.

To reheat a refrigerated oatmeal cup, I microwave it for about 20 to 30 seconds, adding more time if necessary. I can also warm several cups in a 350°F (175°C) oven until heated through.

When reheating from frozen, I either thaw the oatmeal cups overnight in the refrigerator or microwave them directly from frozen until warm throughout.

FAQs

Can I use frozen raspberries in Raspberry Baked Oatmeal Cups?

Yes. I can add frozen raspberries directly to the oat mixture without thawing them first. This helps prevent excess juice from making the mixture overly wet. I may need to add a few extra minutes of baking time when using frozen berries.

Why are my baked oatmeal cups falling apart?

I let the oatmeal cups cool for at least 10 minutes before removing them from the muffin pan. They become firmer as they cool. I also make sure I use the correct amount of eggs and liquid so the oats bind together properly.

Can I prepare Raspberry Baked Oatmeal Cups ahead of time?

Yes. I love making them ahead for meal prep. I bake the entire batch, cool the cups completely, and refrigerate or freeze them. I can then quickly reheat individual portions whenever I need breakfast.

Can I use quick oats instead of rolled oats?

I can use quick oats, but I prefer old-fashioned rolled oats because they create a heartier texture and help the cups hold their shape. Quick oats absorb liquid differently and can produce softer oatmeal cups.

What can I serve with Raspberry Baked Oatmeal Cups?

I like serving them with Greek yogurt, nut or seed butter, fresh raspberries, sliced bananas, or a drizzle of maple syrup. I can also pair them with eggs or additional fruit when I want a larger breakfast.

Conclusion

Raspberry Baked Oatmeal Cups are one of my favorite meal-prep breakfasts because they combine hearty oats and juicy berries in convenient individual portions. I get plenty of raspberry flavor in every bite, while maple syrup, cinnamon, and vanilla give the oatmeal a lightly sweet and comforting finish.

Raspberry Baked Oatmeal Cups Recipe

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These Raspberry Baked Oatmeal Cups are soft, fruity, and filled with hearty oats, juicy raspberries, maple syrup, cinnamon, and vanilla. Their convenient individual portions make them perfect for meal-prep breakfasts and grab-and-go mornings.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25–30 minutes
• Total Time: About 45–50 minutes
• Yield: 12 oatmeal cups
• Category: Breakfast
• Method: Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups old-fashioned rolled oats
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 large eggs
• 1 1/2 cups milk
• 1/3 cup pure maple syrup
• 2 tablespoons melted coconut oil or unsalted butter
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen raspberries
• 2 tablespoons chia seeds, optional
• 1/3 cup chopped almonds or walnuts, optional

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Instructions

1. Preheat the oven to 350°F (175°C) and generously grease a 12-cup muffin pan or line it with silicone muffin liners.
2. Add the rolled oats, baking powder, cinnamon, salt, and optional chia seeds to a large mixing bowl and stir until evenly combined.
3. In a separate bowl, whisk together the eggs, milk, maple syrup, melted coconut oil or butter, and vanilla extract.
4. Pour the wet ingredients over the oat mixture and stir until all the oats are evenly moistened.
5. Gently fold about 1 cup of the raspberries into the oatmeal mixture, taking care not to break up the berries excessively.
6. Divide the mixture evenly among the 12 prepared muffin cups, distributing the oats and liquid evenly.
7. Top the oatmeal cups with the remaining raspberries and sprinkle with chopped almonds or walnuts, if using.
8. Bake for 25 to 30 minutes, or until the centers are set and the edges are lightly golden.
9. Remove from the oven and let the oatmeal cups cool in the pan for about 10 minutes so they can firm up.
10. Carefully remove the oatmeal cups and transfer them to a wire rack. Serve warm or cool completely before storing.

Notes

• Frozen raspberries can be added without thawing. The oatmeal cups may require a few additional minutes of baking time.
• Let the oatmeal cups cool for at least 10 minutes before removing them from the pan to help prevent them from falling apart.
• For a vegan variation, replace the eggs with flax eggs, use plant-based milk, and choose coconut oil.
• For Raspberry Chocolate Chip Oatmeal Cups, add about 1/3 cup chocolate chips to the mixture.
• Blueberries, blackberries, or chopped strawberries can replace some or all of the raspberries.
• Store completely cooled oatmeal cups in an airtight container in the refrigerator for up to 5 days.
• Freeze in a freezer-safe container or bag for up to 3 months.
• Reheat refrigerated cups in the microwave for about 20 to 30 seconds or warm several cups in a 350°F (175°C) oven until heated through.

Nutrition

• Serving Size: 1 oatmeal cup
• Calories: 150 kcal
• Sugar: 8 g
• Sodium: 85 mg
• Fat: 6 g
• Saturated Fat: 3 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 21 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 32 mg