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
HOW TO MAKE RASPBERRY BAKED OATMEAL CUPS?
- Start by combining one egg, almond milk and melted coconut oil. Stir in the maple syrup, baking powder, vanilla, raspberries chocolate chips, and fold in the oats.
- Fill greased muffin tin or silicone muffin liners with the batter. Top with freeze-dried raspberries, for garnish, if using.
- Bake at 350 F for 20 minutes and you’ve got an easy breakfast you can enjoy on the go.
TIPS FOR MAKING RASPBERRY BAKED OATMEAL CUPS
Use cooking spray, or silicone (not paper) muffin liners
- Lightly coat a standard muffin tin with cooking spray or line a baking sheet with silicone muffin liners – to avoid sticking
Make them gluten-free and nut-free (as needed)
Use gluten-free oats to ensure that this recipe is gluten free. You can also omit the nuts and nut butter if you have a nut allergy at home.
Use your favorite combination of sweeteners.
These raspberry baked oatmeal cups are refined sugar-free and use maple syrup to sweeten them up. You can swap or add additional honey, coconut sugar, date puree, or your favorite low-carb sweetener instead.
Have fun with your add-ins
Fold in or sprinkle any add-ins of your choice. Coconut chips, freeze-dried fruit, chopped nuts or chocolate chips add texture and flavor. Or make a batch with several different flavors and customize individual cups for picky eaters.
How to Store Raspberry Baked Oatmeal Cups
Does baked oatmeal need to be refrigerated? If you are not going to eat the entire batch at once, then yes.
You should store your baked oatmeal cups in the refrigerator in an airtight container for up to five days.
Or wrap them up individually and store in the freezer for up to 3 months. Reheat in the microwave or toaster oven to enjoy throughout the week.
Serve as is, with yogurt, almond milk, nut butter or some jam to liven things up.
ARE RASPBERRY BAKED OATMEAL CUPS FREEZER-FRIENDLY?
Yes, these baked Raspberry Baked Oatmeal Muffin Cups are perfect for prepping on your Sunday or Monday meal prep day. They are freezer-friendly, so you can make a batch ahead of time and just reheat one or two as needed in the morning.
The single-sized portions are perfect for portion control and make them super convenient to grab on the way out the door.
IS BAKED OATMEAL HEALTHY?
This healthy baked oatmeal recipe is gluten free, dairy free and refined sugar free so it definitely fits into a balanced and healthy lifestyle. Plus, it’s loaded with wholesome ingredients can help keep you full all morning long, especially when you serve it with a big dollop of Greek yogurt, coconut cream or nut butter.
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
- 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 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 18-23 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.
Did you try this recipe?
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