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.
- 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)
- 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.
Feel free to use any other nut or seed butter in place of the cashew butter. Almond, hazelnut, sunflower seed, peanut butter, or even tahini would all be good!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Bake
Keywords: raspberry baked oatmeal cups, raspberry cashew butter baked oatmeal cups