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Ingredients

  • 3 Cups old-fashioned oats
  • 1 Tsp. baking powder
  • 1 Tsp. ground cinnamon
  • 1/4 Tsp. salt
  • 1/3 Cup chopped pecans
  • 2 Tablespoons melted butter
  • 2 large eggs
  • 3/4 Cup milk
  • 1/2 Cup pure maple syrup
  • 1 Tsp. vanilla extract
  • 1 Package (6 ounces) Driscoll’s Raspberries, divided

Directions

  1. PREHEAT oven to 350°F.
  2. LINE a muffin pan with paper liners or GREASE with nonstick spray.
  3. PLACE 3 cups oats into a medium bowl.
  4. ADD 1 teaspoon baking powder, 1 teaspoon cinnamon, 1/4 teaspoon salt, and 1/3 cup pecans.
  5. STIR to combine.
  6. ADD 2 tablespoons melted butter.
  7. STIR to combine and SET ASIDE oat mixture.
  8. CRACK 2 eggs into a medium bowl.
  9. WHISK eggs thoroughly.
  10. ADD 3/4 cup milk, 1/2 cup maple syrup, and 1 teaspoon vanilla extract.
  11. WHISK to combine.
  12. POUR wet ingredients over dry ingredients and STIR to combine.
  13. RESERVE 12 raspberries from package.
  14. ADD remaining raspberries to oat mixture and gently FOLD to combine.
  15. DIVIDE mixture evenly between prepared muffin cups, filling each cup to the top.
  16. SLICE reserved raspberries gently in half.
  17. SPRINKLE sliced raspberries over oatmeal cups.
  18. BAKE until centers are set and edges are starting to brown, about 25-30 minutes.
  19. ALLOW to cool in pan 5-10 minutes.
  20. REMOVE oatmeal cups from pan.
  21. SERVE warm or at room temperature or STORE in refrigerator for up to several days until ready to use.

Nutrition

Serving Size :

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g