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.
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It’s no secret that baked oatmeal is a favorite for breakfast around here. And if you haven’t hopped on the baked oatmeal cups for breakfast train, you’re in a for a real treat.
Baked oatmeal cups are essentially baked oatmeal that you bake into portable single-sized servings.
Instead of spreading oatmeal batter into a casserole baking dish, you just divide it evenly into a muffin tin.
Baked oatmeal cups make a great breakfast for on the go when you don’t have time for a sit-down breakfast. They’re great on those busy school mornings when you’re running out the door but you still get to enjoy a hearty and comforting breakfast.
We make a different batch with the kids every week on our Sunday meal prep. It’s a great-make-ahead dish and you can just grab one in the morning to reheat throughout the week.
You can find all their favorite flavors here – click the link for the recipe or scroll to the bottom of the post for the recipe card:
- Almond Butter Baked Oatmeal Cups
- Apple Cinnamon Baked Oatmeal Cups
- Banana Nut Baked Oatmeal Cups
- Berry Baked Oatmeal
- Blueberry Lemon Coconut Baked Oatmeal
- Carrot Cake Baked Oatmeal Cups
- Cinnamon Apple Baked Oatmeal
- Peanut Butter Baked Oatmeal with Chocolate
- Honey Nut Baked Oatmeal Cups
- Lemon Baked Oatmeal Cups
- Pumpkin Baked Oatmeal Cups
- Strawberry Baked Oatmeal Cups
Today we’re sharing the recipe for Raspberry Baked Oatmeal Cups which is perfect for spring and summer. It’s bursting with flavor and comes together in just one bowl and is a great recipe to add to your meal prep rotation.
WHAT INGREDIENTS DO I NEED TO MAKE RASPBERRY BAKED OATMEAL?
For this healthy raspberry baked oatmeal cups recipe, you’re going to need:
- rolled oats (use gluten free as needed)
- eggs (or a flax egg for vegan baked oatmeal cups)
- almond milk
- melted coconut
- maple syrup
- baking powder
- fresh raspberries
- freeze-dried raspberries
- dark chocolate chips OR chopped chocolate

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.
- 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 any liquid sweetener of choice
- 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)
- 1/3 cup dark chocolate chips or chunks
- 3 1/2 cups gluten free old fashioned rolled oats
- 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 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.
Wendy -
yum! loved these, so easy to make and freeze for our kids. thank you!
Gina -
Yum, these were delicious! Thank you!