Recipe: Delicious Raspberry Lemon Baked Oatmeal Cups

Raspberry Lemon Baked Oatmeal Cups. Raspberry Baked Oatmeal Cups are an easy one bowl recipe and make the perfect portable breakfast for on the go. Made with hearty rolled oats, maple syrup, and fresh raspberries. Gluten free and no refined sugar.

It's perfect for a healthy and delicious make ahead breakfast that is really easy to make! Another thing I love about baked oatmeal is that it's really. Lemon raspberry baked oatmeal is a sweet tart way to get your oats every morning. You can cook Raspberry Lemon Baked Oatmeal Cups using 12 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Raspberry Lemon Baked Oatmeal Cups

1. Prepare of old fashioned rolled oats.
2. Prepare of baking powder.
3. You need of salt.
4. It's of milk.
5. It's of Greek yogurt.
6. Prepare of large eggs.
7. You need of vanilla extract.
8. It's of granulated sugar.
9. You need of Zest of 1 lemon.
10. Prepare of Juice of 1 lemon.
11. Prepare of frozen raspberries.
12. You need of sliced almonds.

These Baked Blueberry Lemon Oatmeal Cup Muffins make the perfect grab-n-go breakfast, pre-or-post workout snack, and are also delicious with a cup of coffee. Raspberry Chocolate Chip Baked Oatmeal Cups make for the most perfect healthy breakfast that packs in whole grains, fruit, and a few chocolate chips! Raspberry and lemons go together like ketchup and chicken fingers. I haven't played around in the kitchen with a raspberry and lemon dessert in awhile, so I decided these would be the first recipe to bake in my new kitchen.

Raspberry Lemon Baked Oatmeal Cups step by step

1. Preheat the oven to 350°F. Grease a 12 count muffin tin and set it aside. In a large bowl, whisk together the oats, baking powder and salt. In a separate bowl, whisk together the milk, yogurt, eggs, vanilla, sugar, lemon zest and lemon juice. Pour the wet ingredients into the dry and mix until everything is incorporated. Then fold in the frozen raspberries and the almonds..
2. Evenly divide the mixture between the muffin cups and bake in the oven for 25-30 minutes, or until the muffins are set and starting to brown lightly on the top. Let them cool in the pan and store them in the fridge for 4-5 days. Eat them cold or wrap them in a damp paper towel and reheat in the microwave..

Things were going smoothly until I forgot about the cupcakes in. These Lemon Raspberry Cheesecake Cups are no bake and we adore how they are displayed in jars. This adds a unique touch to your presentation. The raspberry and mint leaves, combined with the lemon, are the perfect color and flavor combination. Elise steps you through the video while sharing.

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