Oatmeal Raspberry Cups

Why You’ll Love This Recipe

  • Wholesome Ingredients: Made with oats and fresh raspberries for fiber and antioxidants.

  • Perfect Portion Size: Convenient individual servings for on-the-go.

  • Versatile: Great for breakfast, snacks, or light dessert.

  • Easy to Prepare: Simple layering and baking process.

Ingredients

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

  • 2 cups rolled oats

  • 1/2 cup whole wheat flour

  • 1/4 cup brown sugar

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1/2 cup milk (dairy or plant-based)

  • 1/3 cup coconut oil, melted

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 cup fresh or frozen raspberries

Directions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.

  2. Mix Dry Ingredients: In a large bowl, combine oats, flour, brown sugar, baking powder, and salt.

  3. Add Wet Ingredients: In another bowl, whisk together milk, melted coconut oil, eggs, and vanilla extract.

  4. Combine: Pour wet ingredients into dry ingredients and stir until just combined.

  5. Fill Muffin Cups: Spoon the batter evenly into the muffin tin, filling each about 2/3 full. Press 3-4 raspberries into the top of each cup.

  6. Bake: Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

  7. Cool and Serve: Allow to cool slightly before removing from the tin. Enjoy warm or at room temperature.

Servings and Timing

  • Servings: 12 cups

  • Preparation Time: 10 minutes

  • Baking Time: 20-25 minutes

  • Total Time: 35 minutes

Variations

  • Different Fruits: Substitute raspberries with blueberries, blackberries, or chopped strawberries.

  • Add Nuts: Mix in chopped walnuts or almonds for extra crunch.

  • Sweetener Alternatives: Use maple syrup or honey instead of brown sugar.

  • Gluten-Free: Use gluten-free flour blend and oats.

Storage/Reheating

  • Storage: Store oatmeal cups in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

  • Freezing: Freeze individual cups for up to 2 months.

  • Reheating: Warm in the microwave for 15-20 seconds before serving.

FAQs

Can I use frozen raspberries?

Yes, just add them frozen without thawing.

Can I make these dairy-free?

Use plant-based milk and coconut oil to keep it dairy-free.

How do I prevent cups from sticking?

Use paper liners or grease the muffin tin well.

Are these suitable for kids?

Yes, they make a healthy and tasty snack for children.

Can I add spices?

Cinnamon or nutmeg pairs well with the oats and raspberries.

Can I use quick oats?

Rolled oats are preferred for texture, but quick oats work in a pinch.

Can I make these vegan?

Substitute eggs with flax or chia eggs.

How long do they keep?

Best eaten within a week when refrigerated.

Can I double the recipe?

Yes, bake in two muffin tins or a larger batch.

Are these cups suitable for breakfast?

Absolutely, they’re a nutritious and convenient breakfast option.

Conclusion

Oatmeal Raspberry Cups are a delicious, nutritious, and easy-to-make snack or breakfast that combines wholesome oats with fresh raspberries. With their perfect size and delightful flavor, they’re sure to become a favorite anytime treat

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Oatmeal Raspberry Cups

Oatmeal Raspberry Cups

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Oatmeal Raspberry Cups are wholesome, bite-sized treats combining hearty oats with sweet and tangy raspberries, perfect for breakfast, snacks, or dessert.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 35 minutes
  • Yield: 12 cups
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

2 cups rolled oats

1/2 cup whole wheat flour

1/4 cup brown sugar

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup milk (dairy or plant-based)

1/3 cup coconut oil, melted

2 large eggs

1 teaspoon vanilla extract

1 cup fresh or frozen raspberries

Instructions

Preheat oven to 350°F (175°C). Grease or line a muffin tin with paper liners.

  1. In a large bowl, combine oats, flour, brown sugar, baking powder, and salt.
  2. In another bowl, whisk together milk, melted coconut oil, eggs, and vanilla extract.
  3. Pour wet ingredients into dry ingredients and stir until just combined.
  4. Spoon batter evenly into muffin tin, filling each about 2/3 full. Press 3-4 raspberries into the top of each cup.
  5. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  6. Allow to cool slightly before removing from the tin. Serve warm or at room temperature.

Notes

  1. Substitute raspberries with blueberries, blackberries, or chopped strawberries.
  2. Add chopped walnuts or almonds for extra crunch.
  3. Use maple syrup or honey instead of brown sugar.
  4. Use gluten-free flour blend and oats for a gluten-free version.
  5. Store in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
  6. Freeze individual cups for up to 2 months.
  7. Warm in the microwave for 15-20 seconds before serving.
  8. Use paper liners or grease muffin tin well to prevent sticking.
  9. Use rolled oats for best texture; quick oats can be used if needed.
  10. Substitute eggs with flax or chia eggs for a vegan version.
  11. Cinnamon or nutmeg pairs well as added spices.

Nutrition

  • Serving Size: 1 cup
  • Calories: 150 kcal
  • Sugar: 8 g
  • Sodium: 120 mg
  • Fat: 6 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 1.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 4 g
  • Protein: 4 g
  • Cholesterol: 40 mg
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