Baked Oatmeal Cups with Fresh Raspberries
Healthy oatmeal cups with whole oats blended with fresh raspberries and spiced to perfection with cinnamon and maple syrup. Create these tasty baked oatmeal cups for an individual on-the-go breakfast or a stay-at-home snack throughout the week.
Prep Time:
5 minutes
Cook Time:
30 minutes
Serves:
12
Perfect for:
Back to School
Kid Favorites
Afternoon Snacks
Bookclub Bites
Breakfast in Bed
Ingredients
- 3 Cups old-fashioned oats
- 1 Tsp. baking powder
- 1 Tsp. ground cinnamon
- 2 Tablespoons melted butter
- 2 large eggs
- 3/4 Cup milk
- 1/2 Cup pure maple syrup
- 1 Tsp. vanilla extract
- 1 Package (6 ounces) Driscoll’s Raspberries, divided
- 1/4 Tsp. salt
- 1/3 Cup chopped pecans
Directions
- PREHEAT oven to 350°F.
- LINE a muffin pan with paper liners or GREASE with nonstick spray.
- PLACE 3 cups oats into a medium bowl.
- ADD 1 teaspoon baking powder, 1 teaspoon cinnamon, 1/4 teaspoon salt, and 1/3 cup pecans.
- STIR to combine.
- ADD 2 tablespoons melted butter.
- STIR to combine and SET ASIDE oat mixture.
- CRACK 2 eggs into a medium bowl.
- WHISK eggs thoroughly.
- ADD 3/4 cup milk, 1/2 cup maple syrup, and 1 teaspoon vanilla extract.
- WHISK to combine.
- POUR wet ingredients over dry ingredients and STIR to combine.
- RESERVE 12 raspberries from package.
- ADD remaining raspberries to oat mixture and gently FOLD to combine.
- DIVIDE mixture evenly between prepared muffin cups, filling each cup to the top.
- SLICE reserved raspberries gently in half.
- SPRINKLE sliced raspberries over oatmeal cups.
- BAKE until centers are set and edges are starting to brown, about 25-30 minutes.
- ALLOW to cool in pan 5-10 minutes.
- REMOVE oatmeal cups from pan.
- SERVE warm or at room temperature or STORE in refrigerator for up to several days until ready to use.
