Raspberry Baked Oatmeal Cups

Easy baked oatmeal cups bursting with raspberries made totally oil-free, gluten-free, and refined-sugar-free. Perfectly portioned cups for meal prep!

Did I ever tell you that I named my car? 

Well, technically M did. 

If you ever watched episodes of the old show “Psych” (M and I binge-watched during pandemic) you might remember that Shawn and Gus’s car was referred to as “the blueberry”, because it was a brilliant color of blue. 

That’s when M started calling my car the raspberry, because it’s candy apple red.

The nickname stuck, and 3 years later we still refer to it as “the raspberry” in conversation. 

Which I’m sure might be confusing for eavesdroppers…

“The raspberry is totally covered in pollen!”

“The raspberry could really use an oil-change.”

“Did you lock the raspberry?” 

But it’s fine, because it makes car conversations cute and approachable (not usually the case in my experience) and also because I love raspberries.

Speaking of raspberries, I have a new raspberry recipe for spring. 

These Raspberry Baked Oatmeal Cups are bursting with raspberries and made totally oil-free, gluten-free, and refined-sugar-free in under 30 minutes.

Remember baked oatmeal? 

Well, this is to baked oatmeal what muffins are to bread. 

Mini baked oatmeal cups that are perfectly portioned for meal prep!

Here’s what you need to make Raspberry Baked Oatmeal Cups:

• ground flaxseed
• bananas, smashed 
• pure maple syrup
• sunflower seed butter (or any nut or seed butter)
• unsweetened almond milk 
• Bob’s Red Mill Gluten-Free Organics Old-Fashioned Rolled Oats
• fresh or frozen raspberries 

That’s it!

The spotlight of this recipe is on Bob’s Red Mill Gluten-Free Organics Old-Fashioned Rolled Oats.

M and I eat these high-quality oats almost every day. 

Oatmeal is an excellent source of fiber, protein, and complex carbs. 

I love that they’re certified organic and gluten-free and meet the strict requirements of gluten-free testing and USDA’s Organic Program. 

And they’re perfect to bake with this spring.

They give these Raspberry Baked Oatmeal Cups the best hearty texture and taste!

Let’s set up our recipe.

First, preheat the oven to 350°F and line a muffin tin with muffin liners. 

Add the ground flaxseed and filtered water to a medium mixing bowl and allow it to gel for ~5 minutes. 

This will create your “flax egg” to bind everything together. 

Next, add the mashed banana, maple syrup, sunflower seed butter, almond milk, and oats and stir well to combine.

Stir until the oats are well-coated with wet ingredients.

The mixture should be thick and sticky.

Fold in the raspberries and lightly smash them with a spatula. 

Be careful not over-mix here; some raspberries chunks left intact are desirable here! 

Divide the batter between the muffin cups using a cookie scoop.

I usually put about 2 cookie scoops for each muffin cup. 

The mixture should fill about 12 muffin liners. 

Transfer the muffin tin to the oven and bake the oatmeal cups for 25-30 minutes.

The Raspberry Baked Oatmeal Cups are done when they’re golden brown underneath and around the edges.

Allow the baked oatmeal cups to cool briefly, then serve them immediately.

Store leftovers in an airtight container for up to one week and freeze for longterm storage. 

They’re delicious both warm and chilled. 

I like to reheat mine in the microwave for a “fresh out of the oven” feel every time!

Enjoy these Raspberry Baked Oatmeal Cups when you need a quick easy breakfast or snack. 

They’re denser than a muffin and packed with plant-based protein, fiber, and complex carbs!

These oatmeal aren’t just for breakfast; you can also grab them for snacking, dessert-ing, and everything in between.

They’re portable and dense, so they hold up well wherever your day takes you.

I highly recommend baking a batch on Sunday for meal prep and enjoying them Monday through Friday.

My favorite way to enjoy them is smeared with almond butter with more fresh raspberries. 

Enjoy!

If you start your day off with these Raspberry Baked Oatmeal Cups, let me know! I’d love to hear what you think of them.

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums. 

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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Want more cookies for breakfast? Check out my Blueberry Banana Breakfast Cookies and Toasted Quinoa Carrot Cake Breakfast Cookies to start your day!

XO Lauren

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This post is brought to you by Bob’s Red Mill, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!