Step-by-Step Guide to Prepare Homemade Raspberry Lemon Baked Oatmeal Cups

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Raspberry Lemon Baked Oatmeal Cups

Before you jump to Raspberry Lemon Baked Oatmeal Cups recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn't Have To Be A Chore.

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These changes are possible with all types of foods and can apply to the oils you cook in and the spread you put on bread. For example, monounsaturated fat like as olive oil can help to offset the bad cholesterol in your diet. Olive oil is also a great source of Vitamin E which has a lot of benefits and is also terrific for your skin. If you currently are consuming a lot of fresh fruits and veggies, you may want to think about where you're buying them and if it's the best source. If you can opt for organic foods, you can avoid the problem of eating crops that may have been sprayed with deadly pesticides. Finding a local supplier of fresh vegetables and fruits will give you the choice of eating foods that still contain virtually all of the nutrients which are usually lost when produce has been kept in storage before it is sold.

Obviously, it's not hard to start incorporating healthy eating into your daily routine.

We hope you got benefit from reading it, now let's go back to raspberry lemon baked oatmeal cups recipe. To cook raspberry lemon baked oatmeal cups you only need 12 ingredients and 2 steps. Here is how you achieve it.

The ingredients needed to make Raspberry Lemon Baked Oatmeal Cups:

  1. Take 3 cups of old fashioned rolled oats.
  2. Provide 1 tsp. of baking powder.
  3. You need 1/8 tsp. of salt.
  4. Provide 1 cup of milk.
  5. Take 1 cup of Greek yogurt.
  6. You need 2 of large eggs.
  7. Prepare 1 tsp. of vanilla extract.
  8. Take 1/4 cup of granulated sugar.
  9. Use of Zest of 1 lemon.
  10. Provide of Juice of 1 lemon.
  11. Provide 3/4 cup of frozen raspberries.
  12. Provide 1/4 cup of sliced almonds.

Instructions to make Raspberry Lemon Baked Oatmeal Cups:

  1. 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..
  2. 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..

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