Steps to Prepare Award-winning Raspberry Lemon Baked Oatmeal Cups

Hey everyone, it's Brad, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Easiest Way to Make Any-night-of-the-week Raspberry Lemon Baked Oatmeal Cups. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Raspberry Lemon Baked Oatmeal Cups, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Raspberry Lemon Baked Oatmeal Cups delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Raspberry Lemon Baked Oatmeal Cups is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must prepare a few components. You can cook Raspberry Lemon Baked Oatmeal Cups using 12 ingredients and 2 steps. Here is how you can achieve that.

I'm always on the lookout for make ahead breakfast ideas for my kids. My daughter really likes this flavor.

Ingredients and spices that need to be Take to make Raspberry Lemon Baked Oatmeal Cups:

1. 3 cups old fashioned rolled oats
2. 1 tsp. baking powder
3. 1/8 tsp. salt
4. 1 cup milk
5. 1 cup Greek yogurt
6. 2 large eggs
7. 1 tsp. vanilla extract
8. 1/4 cup granulated sugar
9. Zest of 1 lemon
10. Juice of 1 lemon
11. 3/4 cup frozen raspberries
12. 1/4 cup sliced almonds

Instructions to make 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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