Recipe of Raspberry Lemon Baked Oatmeal Cups in 20 Minutes for Beginners

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, raspberry lemon baked oatmeal cups. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

These Baked Blueberry Lemon Oatmeal Cup Muffins make the perfect grab-n-go breakfast, pre-or-post workout snack, and are also delicious with a cup of coffee. 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!

Raspberry Lemon Baked Oatmeal Cups is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. Raspberry Lemon Baked Oatmeal Cups is something which I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook raspberry lemon baked oatmeal cups using 12 ingredients and 2 steps. Here is how you can achieve that.

The ingredients needed to make Raspberry Lemon Baked Oatmeal Cups:

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

Lemon raspberry baked oatmeal is a sweet tart way to get your oats every morning. Lemon Raspberry Cupcake Recipe from Scratch. Raspberry and lemons go together like ketchup and chicken fingers. I haven't played around in the kitchen with a raspberry and lemon dessert in awhile, so I decided these would be the first recipe to bake in my new kitchen.

Instructions 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.

Things were going smoothly until I forgot about the cupcakes in. 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. These Raspberry Crumble Bars are THE BEST!

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