Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, raspberry lemon baked oatmeal cups. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look 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 favored of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Raspberry Lemon Baked Oatmeal Cups is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can cook raspberry lemon baked oatmeal cups using 12 ingredients and 2 steps. Here is how you can achieve that.

The ingredients needed to make Raspberry Lemon Baked Oatmeal Cups:

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

Instructions 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.

Things were going smoothly until I forgot about the cupcakes in. Raspberry Lemon Cupcakes. adapted from Dorie Greenspan This lemony baked oatmeal draws inspiration from layer cakes. so it's almost like you're having dessert for breakfast! When I saw a lemon layer cake with raspberry filling, I knew I wanted to recreate it as a baked oatmeal. You could bake this in one ramekin, split it in half, and then spread.

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