Raspberry baked oatmeal cups

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.

Unsweetened Almond Milk Eggs | Maple Syrup | Coconut Oil Vanilla Extract | Baking Powder Ground Cinnamon | Sea Salt  Fresh Raspberries  Freeze-dried Raspberries Dairy-Free Dark Chocolate Chips  Gluten Free Old Fashioned Rolled Oats

KEY INGREDIENTS

INSTRUCTIONS 

Preheat the oven to 350˚F. Grease a 12 cup muffin tin with non-stick cooking spray or line with liners. Set aside.

In a large bowl, whisk together the eggs, milk, maple syrup, coconut oil, vanilla, baking powder, cinnamon and salt. Stir in oats, followed by chopped raspberries and chocolate chips.

Divide the batter evenly into the muffin tin. Add additional chocolate chips and raspberries if desired. Bake for 18-22 minutes, or until set. Allow to cool in the pan for 10 minutes before removing.

Enjoy immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to go.

SERVE

MORE RELATED RECIPES

HONEY NUT BAKED OATMEAL CUPS

BANANA BAKED OATMEAL CUPS

APPLE BAKED OATMEAL CUPS

FOLLOW FOR MORE