Why You’ll Love This Recipe
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Wholesome Ingredients: Made with oats and fresh raspberries for fiber and antioxidants.
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Perfect Portion Size: Convenient individual servings for on-the-go.
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Versatile: Great for breakfast, snacks, or light dessert.
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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.)
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2 cups rolled oats
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1/2 cup whole wheat flour
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1/4 cup brown sugar
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1 teaspoon baking powder
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1/2 teaspoon salt
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1/2 cup milk (dairy or plant-based)
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1/3 cup coconut oil, melted
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2 large eggs
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1 teaspoon vanilla extract
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1 cup fresh or frozen raspberries
Directions
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Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
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Mix Dry Ingredients: In a large bowl, combine oats, flour, brown sugar, baking powder, and salt.
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Add Wet Ingredients: In another bowl, whisk together milk, melted coconut oil, eggs, and vanilla extract.
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Combine: Pour wet ingredients into dry ingredients and stir until just combined.
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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.
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Bake: Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
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Cool and Serve: Allow to cool slightly before removing from the tin. Enjoy warm or at room temperature.
Servings and Timing
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Servings: 12 cups
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Preparation Time: 10 minutes
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Baking Time: 20-25 minutes
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Total Time: 35 minutes
Variations
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Different Fruits: Substitute raspberries with blueberries, blackberries, or chopped strawberries.
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Add Nuts: Mix in chopped walnuts or almonds for extra crunch.
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Sweetener Alternatives: Use maple syrup or honey instead of brown sugar.
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Gluten-Free: Use gluten-free flour blend and oats.
Storage/Reheating
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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.
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Freezing: Freeze individual cups for up to 2 months.
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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
PrintOatmeal Raspberry Cups
Oatmeal Raspberry Cups are wholesome, bite-sized treats combining hearty oats with sweet and tangy raspberries, perfect for breakfast, snacks, or dessert.
- 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.
- In a large bowl, combine oats, flour, brown sugar, baking powder, and salt.
- In another bowl, whisk together milk, melted coconut oil, eggs, and vanilla extract.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Spoon batter evenly into muffin tin, filling each about 2/3 full. Press 3-4 raspberries into the top of each cup.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before removing from the tin. Serve warm or at room temperature.
Notes
- Substitute raspberries with blueberries, blackberries, or chopped strawberries.
- Add chopped walnuts or almonds for extra crunch.
- Use maple syrup or honey instead of brown sugar.
- Use gluten-free flour blend and oats for a gluten-free version.
- Store in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
- Freeze individual cups for up to 2 months.
- Warm in the microwave for 15-20 seconds before serving.
- Use paper liners or grease muffin tin well to prevent sticking.
- Use rolled oats for best texture; quick oats can be used if needed.
- Substitute eggs with flax or chia eggs for a vegan version.
- 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