Raspberry Lemon Baked Oatmeal Cups
Raspberry Lemon Baked Oatmeal Cups

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, raspberry lemon baked oatmeal cups. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Raspberry Lemon Baked Oatmeal Cups is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Raspberry Lemon Baked Oatmeal Cups is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook raspberry lemon baked oatmeal cups using 12 ingredients and 2 steps. Here is how you can achieve it.

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

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