Raspberry Cashew Butter Baked Oatmeal Cups

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.

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.

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!

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.

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.

frequently asked questions about baked oatmeal cups

more healthy oatmeal recipes

• Carrot Cake Oatmeal Breakfast Bars (V + GF)
• Greek Yogurt Banana Overnight Oats
• Neapolitan Overnight Oats (Vanilla + Chocolate Oats with Strawberry Banana Soft Serve)
• Chocolate Chip Hazelnut Oat Bars (Vegan + Gluten-Free)

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.

If you’d like to see more of my recipes, be sure to subscribe to my email list. You can also follow Up Beet Kitchen on social media: Instagram, Facebook, and Pinterest.

Enjoy!

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