Healthy Raspberry Baked Oatmeal Cups

Healthy Raspberry Baked Oatmeal Cups

The whole oats, fresh raspberries, cinnamon, and maple syrup that go into these baked oatmeal cups make them not only tasty but also filling and healthy. These baked oatmeal cups are a versatile food that can be eaten for breakfast on the go or as a snack while unwinding at home.

Ingredients Needed For Making This Item

  • 270 grams oatsold-fashioned
  • 1 Tsp. baking powder
  • 1 Tsp. ground cinnamon
  • 1/4 Tsp. salt
  • 50 grams pecans chopped
  • 2 Tablespoons buttermelted
  • 2 eggslarge
  • 180 ml milk
  • 120 ml pure maple syrup
  • 1 Tsp. vanilla extract
  • 170 grams Raspberries, divided

Directions

  • Preheat the oven to 180 °c.
  • A muffin tray should have paper liners or nonstick spray applied to it BEFORE any kind of grease is added.
  • Store the oats in a large enough bowl.
  • Combine 50 grams of nuts with 1/4 teaspoon of salt, 1 teaspoon of baking powder, and 1 teaspoon of cinnamon.
  • The ingredients should be stirred together.
  • Combine 2 tablespoons of melted butter with the dish.
  • The oat mixture has to be stirred until mixed, then put away.
  • Place two crumbled eggs in a shallow plate.
  • Carefully Stir in the eggs.
  • Add the milk, maple syrup, and a pinch of vanilla extract.
  • To combine, Whisk.
  • Combine the wet and dry ingredients by pouring the liquid over them and stirring.
  • Save 12 of the raspberries for later.
  • Incorporate the remaining raspberries into the oat mixture by folding them in gently.
  • Spread the mixture evenly among the prepared muffin cups and fill them to the top of each cup.
  • Very Carefullysplit the raspberries you have been saving.
  • Raspberry slices are a great garnish for oatmeal cups.
  • Bake for 25-30 minutes, or until the edges are browning and the middle is set.
  • Refrigerate the pan for 5-10 minutes before serving.
  • Scoop the oats out of the pan.
  • Heat, on the stovetop or in the oven, or cool and store in the fridge for up to several days. It may be served hot or at room temperature.

Directions

  • Preheat the oven to 180 °c.
  • A muffin tray should have paper liners or nonstick spray applied to it BEFORE any kind of grease is added.
  • Store the oats in a large enough bowl.
  • Combine 50 grams of nuts with 1/4 teaspoon of salt, 1 teaspoon of baking powder, and 1 teaspoon of cinnamon.
  • The ingredients should be stirred together.
  • Combine 2 tablespoons of melted butter with the dish.
  • The oat mixture has to be stirred until mixed, then put away.
  • Place two crumbled eggs in a shallow plate.
  • Carefully Stir in the eggs.
  • Add the milk, maple syrup, and a pinch of vanilla extract.
  • To combine, Whisk.
  • Combine the wet and dry ingredients by pouring the liquid over them and stirring.
  • Save 12 of the raspberries for later.
  • Incorporate the remaining raspberries into the oat mixture by folding them in gently.
  • Spread the mixture evenly among the prepared muffin cups and fill them to the top of each cup.
  • Very Carefullysplit the raspberries you have been saving.
  • Raspberry slices are a great garnish for oatmeal cups.
  • Bake for 25-30 minutes, or until the edges are browning and the middle is set.
  • Refrigerate the pan for 5-10 minutes before serving.
  • Scoop the oats out of the pan.
  • Heat, on the stovetop or in the oven, or cool and store in the fridge for up to several days. It may be served hot or at room temperature.