Healthy Raspberry Baked Oatmeal Cups Driscoll

Healthy Raspberry Baked Oatmeal Cups

  • 270 grams old-fashioned oats
  • 1 Tsp. baking powder
  • 1 Tsp. ground cinnamon
  • 1/4 Tsp. salt
  • 50 grams chopped pecans
  • 2 Tablespoons melted butter
  • 2 large eggs
  • 180 ml milk
  • 120 ml pure maple syrup
  • 1 Tsp. vanilla extract
  • 170 grams Driscoll’s Raspberries, divided

35 min | 12 | community

Healthy Raspberry Baked Oatmeal Cups Driscoll

Whole oats blended with fresh raspberries and spiced perfectly with cinnamon and maple syrup create these tasty, hearty, and healthy raspberry baked oatmeal cups. Ready for an individual on-the-go breakfast or a stay-at-home snack, these baked oatmeal cups are the perfect thing to have in your house throughout the week.



PREHEAT oven to 180°C.
LINE a muffin pan with paper liners or GREASE with nonstick spray.
PLACE the oats into a medium bowl.
ADD 1 teaspoon baking powder, 1 teaspoon cinnamon, 1/4 teaspoon salt, and 50 grams pecans.
STIR to combine.
ADD 2 tablespoons melted butter.
STIR to combine and SET ASIDE oat mixture.
CRACK 2 eggs into a medium bowl.
WHISK eggs thoroughly.
ADD milk, maple syrup, and 1 teaspoon vanilla extract.
WHISK to combine.
POUR wet ingredients over dry ingredients and STIR to combine.
RESERVE 12 raspberries from package.
ADD remaining raspberries to oat mixture and gently FOLD to combine.
DIVIDE mixture evenly between prepared muffin cups, filling each cup to the top.
SLICE reserved raspberries gently in half.
SPRINKLE sliced raspberries over oatmeal cups.
BAKE until centers are set and edges are starting to brown, about 25-30 minutes.
ALLOW to cool in pan 5-10 minutes.
REMOVE oatmeal cups from pan.
SERVE warm or at room temperature or STORE in refrigerator for up to several days until ready to use.

Leafs Raspberry

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