Raspberry Cashew Butter Baked Oatmeal Cups

Name: Raspberry Cashew Butter Baked Oatmeal Cups
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 3 cups large flake rolled oats; 1/4 cup ground flaxseed; 2 tablespoons coconut sugar (use 1/4 cup for sweeter oatmeal cups); 1 teaspoon baking powder; 1/4 teaspoon sea salt; 2 large eggs; 1/4 cup maple syrup; 1/3 cup smooth cashew butter; 1 cup unsweetened almond milk or milk of choice; 1 teaspoon vanilla extract; 1 cup raspberries (fresh or frozen)

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These raspberry cashew butter baked oatmeal cups are a great healthy breakfast. Keep them in your fridge for breakfast at home or on the go! Kid-friendly and gluten-free.

overhead shot of the oatmeal cups on a white marble slab with dishes of cashew butter and raspberries around them

We’re at the tail end of berry season, but I can’t resist sharing a couple of recipes before the end of the summer. And, of course, frozen berries are available year-round for whenever the craving for these raspberry cashew butter baked oatmeal cups hits.

angled straight on shot of an oatmeal cup on a white plate with a dish of raspberries in the background

Baked oatmeal cups are a more portable version of baked oatmeal. Instead of baking oatmeal in a cake pan or a casserole dish, you’re going to bake it in muffin cups. Baked oatmeal cups are a great grab-and-go option. With back to school and back to routine just around the corner, you will appreciate the ease with which you can enjoy them on the go!

angled straight on shot of an oatmeal cup with a dollop of cashew butter on top

ingredients in raspberry cashew butter baked oatmeal cups

To make these baked oatmeal cups, you’ll need the following ingredients:

Rolled oats
Ground flaxseed
Coconut sugar
Baking powder
Sea salt
Eggs
Maple syrup
Cashew butter
Almond milk
Vanilla extract
Raspberries (fresh or frozen)

how do you make oatmeal cups?

I like to think of oatmeal cups as a hybrid of baked oatmeal and muffins. Unlike muffins, however, oatmeal cups are flourless and have a chewy texture from all the oats! My oatmeal cups are also much lower in sugar than most muffin recipes and oil-free.

Making these oatmeal cups is easy:

Preheat the oven to 350 F and line a muffin tin with paper muffin cups. I like to use If You Care brand unbleached paper muffin cups. They are naturally non-stick. If you do not have that brand, use any paper muffin cups, but you might want to spray them with non-stick cooking spray to prevent sticking.

In a medium bowl, stir together the dry ingredients.

In a large bowl, whisk together the wet ingredients (eggs, maple syrup, cashew butter, almond milk, and vanilla) until smooth. Pour the dry ingredients into the wet ingredients and stir to combine. Finally, fold in the raspberries. Do not over-mix.

Divide the batter between the muffin cups. Top each one with a couple of raspberries, if desired. Bake for 25-30 minutes, or until the oatmeal cups are firm to the touch.

Remove from the oven and allow to cool in the pan for five minutes. Then, remove from the pan and transfer to a wire rack to finish cooling.

Once completely cooled, transfer the oatmeal cups into an airtight container and store in the refrigerator for up to five days or in the freezer for up to two months.

overhead shot of raspberry oatmeal cups in a muffin tin

overhead shot of the oatmeal cups freshly baked in the muffin pan

close up overhead shot of oatmeal cups on a wire rack against a blue background

What to eat with baked oatmeal cups

While baked oatmeal cups are healthy, they do not contain a high amount of protein. Thus, I like to enjoy them with eggs or bowl of Greek yogurt and fruit for a complete breakfast. You could also enjoy one with this Chocolate Tahini Protein Smoothie.

I always like to add a bit more cashew butter and a drizzle of honey on top of my oatmeal cups, too.

angled shot of the oatmeal cups on a wire cooling rack

angled overhead shot of an oatmeal cup sliced in half and topped with cashew butter

frequently asked questions about baked oatmeal cups

What type of oats are best for baked oatmeal cups?

I recommend using regular large flake rolled oats for this recipe. Quick oats might work, but the cups will not be as chewy. I do not recommend using steel cut oats here. Steel cut oats have a much longer cooking time than rolled oats, and they will not work the same in this recipe.

Are baked oatmeal cups gluten-free?

Yes, as oats are naturally gluten-free. If you are celiac, you will want to seek out certified gluten-free rolled oats, which means that they have been processed in a facility that does not process gluten-containing grains.

How should I store baked oatmeal cups?

Store them in an airtight container in the fridge for five days, or in the freezer for two months. I actually love them straight out of the fridge!

an overhead shot of an oatmeal cup sliced in half, topped with cashew butter, surrounded by an iced latte, a dish of cashew butter, and a dish of strawberries

more healthy oatmeal recipes

I hope that you love these raspberry cashew butter baked oatmeal cups! If you make them, let me know how you enjoyed them by leaving a comment and rating below the post.

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Enjoy!