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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.

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

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

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