Raspberry Lemon Baked Oatmeal Cups. This Lemon Raspberry Baked Oatmeal is sweet and tart! It's perfect for a healthy and delicious make ahead breakfast that is really easy to make! Another thing I love about baked oatmeal is that it's really.

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Lemon Baked Oatmeal Cups are an easy grab and go breakfast perfect for busy mornings. Made with hearty oats, maple syrup, poppy seeds, almonds and bursting with fresh lemon. Breakfast is without a doubt, our favorite meal of the day. You can cook Raspberry Lemon Baked Oatmeal Cups using 12 active ingredients as well as 2 steps. Right here is exactly how we accomplish.

Components of Raspberry Lemon Baked Oatmeal Cups

Detaile. 3 cups of old fashioned rolled oats.
Detaile. 1 tsp. of baking powder.
Guidelines. 1/8 tsp. of salt.
Guidelines. 1 cup of milk.
Step by step. 1 cup of Greek yogurt.
Guidelines. 2 of large eggs.
Instructions. 1 tsp. of vanilla extract.
Instructions. 1/4 cup of granulated sugar.
Step by step. of Zest of 1 lemon.
Directions. of Juice of 1 lemon.
Step by step. 3/4 cup of frozen raspberries.
Guidelines. 1/4 cup of sliced almonds.

Lemon Raspberry Cupcake Recipe from Scratch. These Raspberry Lemon Cupcakes are deliciously moist, light, and flavorful. This lemony baked oatmeal draws inspiration from layer cakes. so it's almost like you're having dessert for breakfast! Flavorful and moist Raspberry Lemon Cupcakes filled with lemon curd and topped with an easy These Lemon Cupcakes with Raspberry Frosting are so pretty and delicious!

To Make Raspberry Lemon Baked Oatmeal Cups

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..
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..

It comes with a lid so it's easy to transport baked muffins or cupcakes and it's super easy to clean, everything slides right off. Raspberry Lemon Cupcakes. adapted from Dorie Greenspan Light and moist lemon cupcakes topped with an easy raspberry buttercream frosting. I guess other things like these brownie bites and no-bake cheesecakes have been on my mind lately. You want to avoid using the measuring cup to scoop the flour out of the container because you can end up with.

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