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Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, raspberry lemon baked oatmeal cups. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Raspberry Lemon Baked Oatmeal Cups is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Raspberry Lemon Baked Oatmeal Cups is something which I have loved my whole life. They are fine and they look wonderful.
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.
To get started with this recipe, we must first prepare a few components. You can cook raspberry lemon baked oatmeal cups using 12 ingredients and 2 steps. Here is how you cook it.
Components of Raspberry Lemon Baked Oatmeal Cups:
- Prepare 3 cups old fashioned rolled oats
- Prepare 1 tsp. baking powder
- Make ready 1/8 tsp. salt
- Prepare 1 cup milk
- Prepare 1 cup Greek yogurt
- Take 2 large eggs
- Get 1 tsp. vanilla extract
- Prepare 1/4 cup granulated sugar
- Get Zest of 1 lemon
- Prepare Juice of 1 lemon
- Make ready 3/4 cup frozen raspberries
- Make ready 1/4 cup sliced almonds
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. Lemon Raspberry Cupcake Recipe from Scratch. This Baked Raspberry Oatmeal is my new favorite breakfast idea! Baked Oatmeal is warm, cozy and comforting.
Step by step 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.
Make this your new weekend breakfast staple! Here's How You Make Baked Raspberry Oatmeal… These Raspberry Lemon Cupcakes are deliciously moist, light, and flavorful. 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. Raspberry Lemon Cupcakes. adapted from Dorie Greenspan Light and moist lemon cupcakes topped with an easy raspberry buttercream frosting.
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