Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, raspberry lemon baked oatmeal cups. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
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.
Raspberry Lemon Baked Oatmeal Cups is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Raspberry Lemon Baked Oatmeal Cups is something that I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can have raspberry lemon baked oatmeal cups using 12 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Raspberry Lemon Baked Oatmeal Cups:
- Make ready 3 cups old fashioned rolled oats
- Prepare 1 tsp. baking powder
- Take 1/8 tsp. salt
- Make ready 1 cup milk
- Prepare 1 cup Greek yogurt
- Get 2 large eggs
- Get 1 tsp. vanilla extract
- Take 1/4 cup granulated sugar
- Make ready Zest of 1 lemon
- Prepare Juice of 1 lemon
- Take 3/4 cup frozen raspberries
- Get 1/4 cup sliced almonds
Raspberry Chocolate Chip Baked Oatmeal Cups make for the most perfect healthy breakfast that packs in whole grains, fruit, and a few chocolate chips! This lemony baked oatmeal draws inspiration from layer cakes. so it's almost like you're having dessert for breakfast! This Baked Raspberry Oatmeal is my new favorite breakfast idea! Baked Oatmeal is warm, cozy and comforting.
Instructions to make Raspberry Lemon Baked Oatmeal Cups:
- 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.
- 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.
Make this your new weekend breakfast staple! Here's How You Make Baked Raspberry Oatmeal… Lemon Raspberry Cupcake Recipe from Scratch. Raspberry Lemon Cupcakes. adapted from Dorie Greenspan Raspberry and lemons go together like ketchup and chicken fingers. I haven't played around in the kitchen with a raspberry and lemon dessert in awhile, so I decided these would be the first recipe to bake in my new kitchen.
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