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. Gluten-free, dairy-free, vegan with grain-free, low carb, keto and paleo options.
Ingredients
- 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).
Instructions
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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.
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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.
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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.
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Enjoy immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to enjoy.
Recipe Notes
- 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.