Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, raspberry lemon baked oatmeal cups. One of my favorites. For mine, I will make it a little bit unique. 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 meals on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Raspberry Lemon Baked Oatmeal Cups is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. 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
- Get 1 tsp. baking powder
- Prepare 1/8 tsp. salt
- Prepare 1 cup milk
- Get 1 cup Greek yogurt
- Prepare 2 large eggs
- Take 1 tsp. vanilla extract
- Prepare 1/4 cup granulated sugar
- Take Zest of 1 lemon
- Make ready Juice of 1 lemon
- Take 3/4 cup frozen raspberries
- 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.
Steps 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.
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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