Energize your mornings with these Radiant Raspberry Oatmeal Cups, a delightful combination of wholesome ingredients and sweet, tangy flavors. Perfect for a quick breakfast or a nutritious snack, these oatmeal cups are packed with the goodness of oats and the vibrant zing of raspberries, offering a delicious and satisfying way to start your day. Whether you’re meal prepping for the week or looking for a healthy treat, these oatmeal cups are sure to impress with their simplicity and flavor.
Why You’ll Love This: These Raspberry Oatmeal Cups are the epitome of convenience and health. Made with oat flour and rolled oats, they provide a hearty dose of fiber, while almond milk adds a creamy texture without the heaviness of dairy. The burst of flavor from the raspberries complements the subtle sweetness of the oat base, creating a perfect balance. Additionally, the optional white chocolate drizzle adds a luxurious finish that makes these cups irresistible.
Perfect Occasion: These oatmeal cups are ideal for busy weekday mornings, leisurely weekend brunches, or as a nutritious snack any time of the day. They are also perfect for health-conscious gatherings, offering a guilt-free option that doesn’t sacrifice taste. Pack them for picnics, serve them at children’s parties, or simply enjoy them as a post-workout treat.
Decoration Tips: To enhance their appeal, drizzle melted white chocolate over the tops of the baked oatmeal cups while they’re still warm. This not only adds a visually enticing touch but also introduces a creamy sweetness that pairs beautifully with the tart raspberries. For a festive look, you can sprinkle some crushed freeze-dried raspberries or a bit of grated coconut on top before the chocolate sets.
Ingredients:
- 1 1/2 cups oat flour
- 1 cup rolled oats
- 1 tsp baking powder
- 1/3 cup sweetener of choice
- 1/4 cup coconut oil or olive oil
- 1 cup almond milk
- 1 cup frozen raspberries
- Optional: white chocolate for drizzling
Instructions:
- Preheat your oven to 180°C (356°F) and prepare a muffin tin by greasing it or lining it with paper cups.
- In a large mixing bowl, combine oat flour, rolled oats, and baking powder.
- Stir in the sweetener, coconut oil, and almond milk until the mixture is well blended.
- Gently fold in the frozen raspberries, distributing them evenly throughout the batter.
- Spoon the mixture into the prepared muffin tin, filling each cup about three-quarters full.
- Bake in the preheated oven for about 20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Allow the oatmeal cups to cool in the tin for a few minutes before removing them to cool completely on a wire rack.
- If using, melt white chocolate and drizzle it over the cooled oatmeal cups.
Enjoy these radiant raspberry oatmeal cups, a delightful and nutritious treat that’s perfect for any occasion!
