Description
Moist, protein-rich single-serving baked oatmeal cups with raspberries and toasted almond flour. A portable breakfast alternative to traditional muffins, made with a honey-milk base and stabilized structure for perfect texture every time.
Ingredients
2 cups old-fashioned oats (use quick-cook for better texture)
1 1/4 cups raspberries (1 cup base + 1/4 cup topping)
1/2 cup almond flour (toasted if possible)
1 cup milk (any non-dairy or dairy)
1/4 cup honey (or maple syrup/agave)
1 mashed ripe banana
1 large egg
1 tsp ground cinnamon
1 tsp baking powder
1/4 cup sliced almonds (for topping)
Instructions
Grease 12 muffin cups with coconut oil spray
Press 8-10 raspberries into each cup with a fork
Sprinkle 2 tbsp almond slices over the berries
In a bowl, mix oats, almond flour, cinnamon, and baking powder
In another bowl, whisk milk, honey, mashed banana, and egg
Combine wet and dry ingredients until just mixed
Pour batter into prepared cups (fill 3/4 full)
Top with remaining raspberries and sliced almonds
Chill mixture 1 hour for better structure
Bake at 375°F (190°C) for 35-40 minutes
Notes
Frozen raspberries work equally well
Toasting almonds in a dry skillet enhances flavor
Use parchment paper liners for easy release
Pre-mix dry ingredients in jars for future batches
Coconut oil spray ensures no animal fat contact
- Prep Time: 10
- Cook Time: 35
- Category: Trending
- Method: Baking
- Cuisine: American fusion
Nutrition
- Serving Size: 1 cup
- Calories: 175
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 35mg
