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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.

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

Find it online: https://thefamilycooking.com/oatmeal-raspberry-cups/