Step-by-Step Guide to Prepare Perfect Raspberry Lemon Baked Oatmeal Cups

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, raspberry lemon baked oatmeal cups. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Raspberry Lemon Baked Oatmeal Cups is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Raspberry Lemon Baked Oatmeal Cups is something that I’ve loved my entire life. They are nice and they look wonderful.

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. PIN HERE FOR later and follow my boards for more recipe ideas.

To get started with this recipe, we have to first 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:

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

Lemon raspberry baked oatmeal is a sweet tart way to get your oats every morning. Lemon Raspberry Cupcake Recipe from Scratch. 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.

Steps to make Raspberry Lemon Baked Oatmeal Cups:

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.

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. Things were going smoothly until I forgot about the cupcakes in. See more ideas about Lemon raspberry cupcakes, Lemon raspberry, Raspberry cupcakes. These raspberry lemon cupcakes are moist, tart and full of delicious lemon flavour, with a lemon raspberry swirl buttercream.

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