Raspberry Oatmeal Breakfast Cups!
These oatmeal cups are super quick to prepare and make for a quick and easy breakfast in the morning. I like to make a batch of these on a Sunday and have breakfast made for the week ahead. This makes breakfast a breeze in the morning and means I know I have something quick and healthy ready for me, instead of scrambling to make something before school or the night before.
These Oatmeal Breakfast Cups are soft, moist, and super delicious just slightly warmed. I like to warm these in the microwave in the morning for about 30 seconds – this means breakfast is ready in under a minute but tastes like it is freshly baked from the oven. This recipe is also completely vegan, gluten-free, and refined sugar-free. I lightly sweetened these breakfast cups with dates, which are a healthier alternative to regular sugar, and also include the beneficial fibre.
Feel free to swap out the raspberries for your favourite fruit. You could also add some chopped nuts for added protein. Blueberries and almonds would be delicious, and banana with peanut butter instead of almond butter would also be a great option.
For more easy breakfast recipes try my Classic Vanilla Chia Seed Pudding or Healthy Toasted Granola!
Raspberry Oatmeal Breakfast Cups
Ingredients
- 4 cups oats
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 2 1/3 cups soy milk or nut milk of choice
- 1/4 cup dates pitted (about 4 large dates)
- 1/4 cup water
- 2 tablespoons almond butter
- 1 cup raspberries fresh or frozen
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line a 12 cup muffin pan with silicone baking liners or grease with coconut oil. Set aside.
- Add oats, cinnamon, baking soda, and salt to a large bowl. Stir to combine.
- Add the soy milk, dates, and water to a blender and blend until fully smooth and the dates are fully broken down. Add the liquid mixture to the oat mixture and stir. Add almond butter and raspberries. Stir until fully combined.
- Spoon the mixture evenly into the prepared pan.
- Bake in the preheated oven until golden brown, about 18-21 minutes.
- Allow <g class="gr_ gr_60 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace" id="60" data-gr-id="60">to cool</g> completely before removing from the pan.
- Serve immediately or store in an airtight container in the fridge for up to one week.
