Step-by-Step Guide to Make Any-night-of-the-week Raspberry Lemon Baked Oatmeal Cups

Raspberry Lemon Baked Oatmeal Cups. 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.

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Ingredients of Raspberry Lemon Baked Oatmeal Cups

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

Combine flour, oats, brown sugar, sugar, lemon zest, and baking powder in a bowl. Add melted butter and mix until well combined using your hands. Raspberry Lemon Baked Oatmeal Cups step by step. In a large bowl, whisk together the oats, baking powder and salt.

Raspberry Lemon Baked Oatmeal Cups instructions

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..

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. DIVIDE mixture evenly between prepared muffin cups, filling each cup to the top. SLICE reserved raspberries gently in half. SPRINKLE sliced raspberries over oatmeal cups.