Step-by-Step Guide to Cook Tasty Raspberry Lemon Baked Oatmeal Cups

Hey everyone, welcome to our recipe page. Today I’m gonna show you a way to prepare a special dish, Raspberry Lemon Baked Oatmeal Cups. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Raspberry Lemon Baked Oatmeal Cups Recipe. In a large bowl, whisk together the oats, baking powder and salt. In a separate bowl, whisk together the milk, yogurt, eggs, vanilla, sugar, lemon zest and lemon juice.

You can have Raspberry Lemon Baked Oatmeal Cups using 12 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Raspberry Lemon Baked Oatmeal Cups

1. Take 3 cups of old fashioned rolled oats.
2. You need 1 tsp. of baking powder.
3. You need 1/8 tsp. of salt.
4. Take 1 cup of milk.
5. You need 1 cup of Greek yogurt.
6. Make ready 2 of large eggs.
7. You need 1 tsp. of vanilla extract.
8. Prepare 1/4 cup of granulated sugar.
9. It’s of Zest of 1 lemon.
10. It’s of Juice of 1 lemon.
11. Make ready 3/4 cup of frozen raspberries.
12. You need 1/4 cup of sliced almonds.

Ready for an on-the-go breakfast or a stay-at-home snack.These delicious, easy-to-make bars are sweet and tangy with an oatmeal crust and crumble.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.

Raspberry Lemon Baked Oatmeal Cups step by step

1. Preheat the oven to 350°F. Grease a 12 count muffin tin and set it aside. In a large bowl, whisk together the oats, baking powder and salt. In a separate bowl, whisk together the milk, yogurt, eggs, vanilla, sugar, lemon zest and lemon juice. Pour the wet ingredients into the dry and mix until everything is incorporated. Then fold in the frozen raspberries and the almonds..
2. Evenly divide the mixture between the muffin cups and bake in the oven for 25-30 minutes, or until the muffins are set and starting to brown lightly on the top. Let them cool in the pan and store them in the fridge for 4-5 days. Eat them cold or wrap them in a damp paper towel and reheat in the microwave..

In a separate bowl, whisk together the milk, yogurt, eggs, vanilla, sugar, lemon zest and lemon juice.Pour the wet ingredients into the dry and mix until.Whole oats blended with fresh raspberries and spiced perfectly with cinnamon and maple syrup.

Gluten free and no refined sugar.PIN HERE FOR later and follow my boards for more recipe ideas.It's no secret that baked oatmeal is a favorite for breakfast around here.In a large bowl, stir the oats, baking powder, and salt together.In medium bowl, combine milk, vanilla, agave nectar, cinnamon, egg and egg white; blend well.