Raspberry Chocolate Chip Baked Oatmeal Cups

Oats – Old fashioned rolled oats should be used for this recipe. They have the best texture. Don’t substitute with quick oats or steel cut oats because the liquid needed and baking time will be different.

Cinnamon – A little cinnamon gives them a sweet, warm spiced flavor.

Baking powder – Needed to make the oatmeal cups rise. Just like

Bananas – Bananas keep the oatmeal cups extra moist. Make sure they are ripe and have brown spots on them for the sweetest flavor.

Almond butter – Almond butter adds healthy fat to the raspberry oatmeal cups. It makes them more satiating and helps keep you full longer. Any nutter butter can be used and for a nut-free version make them with sunflower butter.

Egg – The egg binds the ingredients together and gives the oatmeal cups structure.

Milk – Dairy or non-dairy milk can be used. I like to use either low-fat milk or unsweetened vanilla almond milk.

Maple syrup – The natural sweetener. For a sweeter version add an extra 1-2 tablespoons. You can also use honey as a substitution.

Vanilla – Vanilla extract enhances the flavor of the raspberries and chocolate.

Raspberries and chocolate chips – Fresh ripe raspberries are best, but you can use frozen. If using frozen raspberries, don’t defrost them. Regular chocolate chips or mini chocolate chips work for this recipe as do milk chocolate or dark chocolate. Use whatever you like best.

Making baked oatmeal cups is very similar to making baked oatmeal, like this chocolate baked oatmeal. The main difference being, you’ll bake them in a muffin pan versus a casserole dish. You can either spray your muffin pan with cooking spray or use paper liners. My preference is to use parchment paper muffin liners so that there’s no chance of them sticking to the pan or the paper.

1. Mash the bananas in a large bowl and then add in the egg, maple syrup, milk and vanilla extract. Whisk everything together until combined.
2. Add the oats, cinnamon, baking powder, salt, raspberries and chocolate chips into the bowl and stir everything together until combined. 
3. Line your muffin pan with parchment liners or spray with cooking spray. Divide the oatmeal mixture evenly into the prepared pan.
4. Bake for 20-25 minute or until the center is set, use a toothpick to test. Let them cool in the pan for 5-10 minutes before eating. 

Raspberries – If you don’t like raspberries or they don’t look great at the grocery store, feel free to substitute with strawberries, blackberries or blueberries. If you’re using a larger berry like strawberries or blackberries, I suggest chopping them up. You can also use frozen berries. If you do this mix them in while they’re still frozen.

Chocolate Chips – I used mini chocolate chips when I made these, but you can use regular sized chocolate chips instead. Semi-sweet, dark or dairy free chocolate chips all work in this recipe. 

Almond Butter – You can use any nut butter in this recipe, but be aware that the flavor will vary depending on what you use. You can also keep it nut free and use something like sunflower seed butter.

Milk – Both dairy and non-dairy milk work for this recipe. I’ve made it with cows milk, canned coconut milk and unsweetened almond milk. 

Storage – Once the oatmeal cups are baked, let them cool completely. You can either store them in an airtight container in the refrigerator for 4-5 days or freeze them. Eat at room temperature or warm them in the microwave for 15-30 seconds.

Freezing – To freeze the oatmeal cups, place them on a baking sheet and freeze for 1-2 hours. Transfer them to a freezer bag and press out as much of the air as possible before sealing. They’ll last for several months in the freezer.