Recipe of Quick Raspberry Lemon Baked Oatmeal Cups

Raspberry Lemon Baked Oatmeal Cups.

Hello, I am Florence. Today, I'm gonna show you how to prepare raspberry lemon baked oatmeal cups recipe. Never skip today's recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit tastier. This will be really delicious. Not to mention, it's super satisfying.

Raspberry Lemon Baked Oatmeal Cups Recipe

Raspberry Lemon Baked Oatmeal Cups is one of the most favored of recent trending meals in the world. It's enjoyed by millions daily. It is easy, it's fast, it tastes yummy. Raspberry Lemon Baked Oatmeal Cups is something that I have loved my whole life. They're fine and they look fantastic.

Raspberry Lemon Baked Oatmeal Cups is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Raspberry Lemon Baked Oatmeal Cups is something that I have loved my entire life. They're nice and they look fantastic.

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

The ingredients needed to make Raspberry Lemon Baked Oatmeal Cups:

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

Steps 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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