These easy Raspberry Baked Oatmeal Cups are a healthy breakfast that feels more like an indulgent dessert. Loaded with fresh juicy raspberries and sweet chocolate chips, you’ll want to wake up to them every morning. Gluten-free, dairy-free, vegan with grain-free, low carb, keto and paleo options.
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Updated August 2022
Baked Raspberry Oatmeal Cups
How does a soft and chewy oatmeal cookie muffin for breakfast sound? Like something you simply have to try, of course. Baked oatmeal cups are never scarce at our house especially on busy mornings when it’s back to school.
We’ll make new flavor batch on Monday and enjoy portions throughout the week whenever someone needs a grab-and-go breakfast or a quick midday snack during busy mornings. When it comes to these raspberry baked oatmeal cups, they always disappear at a record pace!
If you’d like to make these oatmeal cups right before you plan to eat them, you’ll be chowing down in 30 minutes or less. I think it’s safe to say you’ve found a new go-to.
Is Raspberry Oatmeal Healthy?
Yes – and baked oatmeal is no exception. Oats are ultra-nutritious, with plenty of vitamins, minerals, antioxidants and fiber in each serving. Raspberries are full of vitamins and antioxidants and low in sugar.
When it comes to this recipe in particular, the health benefits don’t stop there. These babies are made with no refined sugar, making them better for your body than the average oatmeal cups. They also contain no gluten, no dairy, and if necessary, no animal products at all.
What You’ll Need
Let’s talk about the ingredients that go into these wholesome raspberry baked oats. Scroll down to the recipe card for the accompanying amounts.
- Unsweetened Almond Milk: Or any other milk of your choice.
- Large Eggs: Substitute these for flax eggs if you’re vegan. To make a flax egg, combine 1 tablespoon of flax seed with 3 tablespoons of water and let the mixture rest until it thickens (about 2 minutes).
- Maple Syrup: Honey also works, as will any other desired sweetener.
- Melted Coconut Oil: Or olive oil. If you use coconut oil, note that it may firm up again when it comes into contact with cold liquids – this is totally normal.
- Pure Vanilla Extract
- Baking Powder: Not baking soda.
- Ground Cinnamon: For flavor.
- Sea Salt: To enhance the other flavors.
- Raspberries: You’ll need 1/3 cup of fresh raspberries. Fresh is best but if you prefer or only have frozen, be sure to thaw and drain the berries before getting started on your baked oatmeal. You may need to adjust the amount of liquid and cooking time.
- Freeze-dried raspberries: For topping and garnish. Or use more fresh raspberries.
- Chocolate Chips: You can use dark chocolate chips or chopped chooclate.
- Old-Fashioned Rolled Oats: Check the label to make sure your oats are certified gluten-free if needed. Don’t use quick or steel-cut oats, which require different cook times and varying liquid ratios. Need a grain-free oatmeal? Try our Paleo Oatmeal or Keto Oatmeal recipes.
How to Make Baked Raspberry Oatmeal Cups
It’s time to put that oven to use in the best way possible. Get ready for a new weekly meal prep ritual!
- Prepare for Baking: Preheat the oven to 350°F. Grease a 12-cup muffin tin with nonstick cooking spray or line a baking sheet with silicone liners. Set the prepared pan aside.
- Combine Everything But the Oats: In a large bowl, whisk together the eggs, milk, maple syrup, coconut oil, vanilla, baking powder, cinnamon and salt.
- Add Oats & Transfer Batter to Pan: Divide batter evenly into prepared muffin tin or silicone muffin liners. Press additional chocolate chips and freeze-dried raspberries, if desired.
- Bake: Bake the oatmeal cups in the preheated oven for 18-25 minutes, or until the edges are lightly browned.
- Enjoy! Let the raspberry oatmeal cups rest in the pan for a few minutes, then flip them out onto a cooling rack and serve them warm.
Tips for Success
Follow these helpful tips to make sure your baked raspberry oatmeal comes out perfect.
- Use the Right Kind of Oats: Don’t use instant oats or steel-cut oats in place of the old-fashioned rolled oats. Each variety has unique requirements regarding preparation.
- Skip the Paper Liners: These oatmeal cups should either be baked in a greased muffin tin or high-quality silicone liners. Paper muffin liners will stick to them and cause an annoyance.
- Avoid Over-Baking: Baked oatmeal should be soft and chewy. If you don’t remove your oatmeal cups from the oven as soon as they’ve just begin to brown around the edges, they could get stiff and dry.
Serving Suggestions
Whether you top your raspberry oatmeal cups with your favorite nut butter or serve them alongside some Greek yogurt, you’ll be on cloud nine. Any breakfast side you’re craving is bound to make a good match – from Air Fryer Bacon to Fresh Fruit Salad. If you’re trying to go all in on the berry goodness, pair them with a creamy Berry Smoothie.
How to Store and Reheat Extras
Once cooled, leftover oatmeal cups should be transferred to an airtight container and kept in the fridge. They will stay fresh for up to 5 days. Reheat them in a 350°F toaster oven until they’re nice and warm. Individual cups can be warmed up in the microwave.
Can I Freeze Baked Oatmeal?
Easily! Tightly wrap each cooled oatmeal cup in plastic wrap and freeze them in an airtight container for up to 3 months. Unwrap them and thaw them out in the fridge before you reheat them.
More Healthy Make-Ahead Breakfast Ideas
These easy Raspberry Baked Oatmeal Cups are a healthy breakfast that feels more like an indulgent dessert. Loaded with fresh juicy raspberries and sweet chocolate chips, you'll want to wake up to them every morning. Gluten-free, dairy-free, vegan with grain-free, low carb, keto and paleo options.
- 1 1/2 cups unsweetened almond milk , or milk of your choice
- 2 large eggs , or use flax eggs for vegan (For each flax egg - 1 tablespoon flax seed + 3 tablespoons water)
- 1/2 cup maple syrup , or other liquid sweetener of choice, plus more depending on preferred sweetness – you can always serve with more maple syrup once baked. Use Lakanto Sugar-Free maple syrup or yacon syrup for lower sugar/low-carb.
- 4 teaspoons melted coconut oil OR avocado oil *coconut oil will harden with any cold liquids - this is totally normal and will melt down once baked
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon sea salt
- 1/3 cup fresh raspberries
- 2 Tablespoons roughly chopped freeze-dried raspberries , for garnish (optional) or use more fresh raspberries
- 1/3 cup dairy-free dark chocolate chips or chopped chocolate (can use regular or semi-sweet if not dairy-free)
- 3 1/2 cups gluten free old fashioned rolled oats , for grain-free + paleo-friendly oatmeal, swap oats with equal mix of roughly chopped coconut flakes and sliced almonds (about 1 3/4 cups of each).
- Preheat oven to 350 degrees Fahrenheit. Grease a 12-cup muffin tin with non-stick cooking spray or line baking sheet with silicone liners. Set aside.
In a large bowl, whisk together the eggs, milk, maple syrup, coconut oil, vanilla, baking powder, cinnamon and salt.
Stir in the oats followed by the chopped fresh raspberries, freeze-dried raspberries, and chocolate chips.
Divide batter evenly into prepared muffin tin or silicone muffin liners. Press additional chocolate chips and freeze-dried raspberries, if desired.
Bake in preheated oven for 18-22 minutes, or until set.
Allow to cool in the pan for 10 minutes before removing from the tin.
- Enjoy immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to enjoy.
- To Store: Refrigerate cooled oatmeal cups in an airtight container for up to 5 days. Reheat them in a 350°F toaster oven until warm. Individual cups can be reheated in the microwave.
- To Freeze: Tightly wrap each cooled oatmeal cup in plastic wrap and freeze them in an airtight container for up to 3 months. Unwrap and thaw them in the fridge before reheating.
Did you try this recipe?
Farzana -
Made these toDay witH some sliGht tweeks, only added 4 tablespoons honey to sweeten and used alMond extract rather than vanilla.
They tasted like bakEwell tarts… sooo good!
Wendy -
yum! loved these, so easy to make and freeze for our kids. thank you!
Gina -
Yum, these were delicious! Thank you!