Baked Oatmeal Cups with Fresh Raspberries
Prep Time:
5 minutes
Cook Time:
30 minutes
Serves:
12
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.
