Guilt-Free Raspberry Oat Cups

Once you have filled your muffin tin or baking dish with the oat mixture, it’s time to head to the oven. Preheat your oven to 350°F (175°C). The baking process generally takes about 20 to 25 minutes, but the exact time can vary depending on your oven and the size of your cups.

Indulge in the delicious world of guilt-free desserts with these Guilt-Free Raspberry Oat Cups! Ideal for health-conscious individuals, these oat cups combine rolled oats and fresh raspberries for a satisfying treat that's both nutritious and flavorful. Packed with fiber and antioxidants, they make for a perfect breakfast or snack option. Easy to prepare and versatile, you can customize them with your favorite fruits and toppings. Enjoy a sweet treat without the guilt!

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Ingredients

2 cups rolled oats

1 teaspoon baking powder

1 teaspoon cinnamon

1/4 teaspoon salt

2 tablespoons maple syrup (or honey)

1 teaspoon vanilla extract

2 cups unsweetened almond milk (or any milk of choice)

1 cup fresh raspberries (or frozen, thawed)

1/4 cup almond butter (or nut butter of choice)

1/4 cup chopped nuts (such as almonds or walnuts) for topping

Optional: 1 tablespoon chia seeds for extra fiber

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a muffin tin or line it with parchment cups.

Mix Dry Ingredients: In a large bowl, combine the rolled oats, baking powder, cinnamon, salt, and chia seeds (if using). Stir until well combined.

Combine Wet Ingredients: In another bowl, whisk together the maple syrup, vanilla extract, and almond milk until thoroughly mixed.

Combine Mixtures: Pour the wet ingredients into the dry ingredient bowl. Stir until just combined, and be careful not to overmix.

Fold in Raspberries: Gently fold in the fresh raspberries, being mindful not to crush them too much.

Scoop into Muffin Tin: Using a scoop or spoon, evenly distribute the oat mixture into the prepared muffin tin, filling each cup about 3/4 full.

Add Toppings: Drizzle a small amount of almond butter on top of each cup and sprinkle chopped nuts for an added crunch.

Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.

Cool and Serve: Once done, allow the oat cups to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Store: These oat cups can be stored in an airtight container in the refrigerator for up to a week. Reheat for breakfast or a snack as needed!

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 12 servings