Macro Friendly Chocolate Chip Raspberry Baked Oatmeal Cups

Are you a busy parent who struggles to find the time to make a nutritious breakfast for your kids? Or maybe you're someone who is always on the go and doesn't have time to sit down for breakfast in the morning? If so, these Raspberry Chocolate Chip Baked Oatmeal Cups are perfect for you! Not only are they delicious and nutritious, but they are also easy to make and great for meal prep.

Made with wholesome ingredients like old-fashioned oats, almond milk, eggs, and sweet raspberries, these oatmeal cups are a great source of fiber, protein, and vitamins, making them a healthy breakfast or snack option for both kids and adults. And the addition of chocolate chips adds a little something special that will make you excited to eat them!

The best part? You can make a batch of these oatmeal cups on the weekend and have breakfast for the whole week. Simply store them in the fridge or freezer and pop them in the microwave for a quick and easy breakfast on busy mornings. With these Raspberry Chocolate Chip Baked Oatmeal Cups, you'll never have to skip breakfast again!

3 Reasons Why You Will Love This Chocolate Chip Raspberry Baked Oatmeal Cups Recipe

1. Delicious and healthy breakfast or snack option: These oatmeal cups are packed with nutritious ingredients such as oats, almond milk, raspberries, and eggs, making them a great source of fiber, protein, and vitamins. Oats have a low glycemic index, which means they are absorbed slowly and can help regulate blood sugar levels.
2. Easy to make and perfect for meal prep: With just a few simple ingredients and minimal prep work, these oatmeal cups are a great option for busy mornings or for meal prep. You can make a batch ahead of time and store them in the fridge or freezer for a quick and easy breakfast or snack.
3. Customizable and versatile: You can easily switch up the ingredients to suit your taste preferences or dietary needs. You can use different fruits, nuts, or seeds, and even make them vegan-friendly by using a flaxseed or chia egg instead of eggs. Plus, they are a great way to use up any leftover oats or fruit that you have on hand.

You may also love our macro-friendly carrot cake oatmeal bake recipe!

Ingredients

• Old-fashioned oats: These are whole oats that have been rolled flat. They are high in fiber and are a great source of energy. 
• Banana: Bananas help add natural sweetness and moisture to the oatmeal cups.
• Almond milk: To keep this lower in calories, I used unsweetened almond milk. You may use traditional cow’s milk or alternatives such as oat or cashew milk. 
• Eggs: Eggs provide protein and help to bind the ingredients together.
• Raspberries: Raspberries are in season right now and help add a sweet and juicy flavor! They are high in vitamin C and antioxidants.
• Chocolate chips: Chocolate chips add a delicious chocolate flavor to the oatmeal cups. I prefer using mini chips so that I get a bite of chocolate in each bite!
• Vanilla extract: Vanilla extract adds a sweet and aromatic flavor to the oatmeal cups.
• Baking powder: Baking powder is a leavening agent that helps the oatmeal cups rise and become fluffy.
• Baking essentials: Salt enhances the flavor of the oatmeal cups, while the cinnamon will add warmth and spice.
• Maple syrup: I used sugar free syrup to reduce overall calories and sugar content. It provides a delicious maple flavor to the oatmeal cups.

Kitchen Tools Required

• Muffin tin 
• Large bowl
• Small bowl
• Measuring spoons/cup
• Spoon 
• Muffin liners (optional)

How to Make Chocolate Chip Raspberry Baked Oatmeal Cups 

1. Preheat your oven to 350°F and either spray muffin tin or line cups with paper liners.
2. In a large mixing bowl, mash the banana with a fork. Combine the eggs, maple syrup, almond milk, coconut oil, and vanilla until mixed. 
3. Add the oats, oat flour, baking powder, cinnamon, and salt until evenly combined. Careful to not overmix. 
4. Mash the raspberries, leaving partial chunks. Fold in the raspberries and dark chocolate chips.
5. Divide the mixture evenly among the prepared muffin cups, filling each about 2/3 of the way full.
6. Bake for 20-25 minutes or until the oatmeal cups are set and lightly golden on top.
7. Remove from the oven and allow the oatmeal cups to cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
8. Serve warm or store in an airtight container in the fridge for up to a week, or in the freezer for up to 3 months. Enjoy!

Swaps or Alternatives

Here are some ideas for swaps if needed:

• Milk: You can substitute almond milk with any other milk of your choice, such as soy milk, coconut milk, or regular dairy milk.
• Fruits: Instead of raspberries, you can use any other berries or fruit that you like, such as blueberries, strawberries, or diced apples.
• Chocolate: If you want to reduce the calorie count or are not a fan of chocolate, you can omit the chocolate chips altogether or substitute them with chopped nuts or dried fruit.
• Spices: To add more flavor, you can add cinnamon, nutmeg, or ginger to the oat mixture.
• Vegan version: To make this recipe vegan-friendly, you can substitute eggs with a flaxseed or chia egg, which can be made by mixing 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water and letting it sit for 5 minutes to thicken. You can also use a vegan chocolate brand that is dairy-free.

Quick Tip(s)

Quick Tips for Making Raspberry Chocolate Chip Baked Oatmeal Cups:

• Use ripe and sweet raspberries for the best flavor. Raspberries are in season between June- August. Not only is eating in season productive more cost effective, but in season fruit is also picked at peak ripeness, meaning they will have a better flavor! Frozen raspberries also work in this recipe- simply thaw before using. 
• For a smoother texture, blend the oat mixture in a blender or food processor before adding the raspberries and chocolate chips.
• Let the oatmeal cups cool in the muffin tin for a few minutes before removing them. This will make it easier to take them out of the tin without breaking.
• Don't over bake the oatmeal cups, as they can become dry and crumbly. Keep an eye on them towards the end of the baking time and take them out of the oven as soon as they are lightly golden and set.

FAQ’s

Can I make Raspberry Chocolate Chip Baked Oatmeal Cups ahead of time?

Yes, these baked oatmeal cups can be made ahead of time and stored in an airtight container in the refrigerator for up to five days. To reheat, simply microwave for 30 seconds or until warmed through.

Can I freeze the oatmeal cups?

Yes, the cups can be frozen. To freeze, allow the oatmeal cups to cool completely, then place them in a single layer in a freezer-safe container or bag. They can be stored in the freezer for up to three months. To reheat, simply microwave for 60-90 seconds or until warmed through.

Can I use frozen raspberries in Raspberry Chocolate Chip Baked Oatmeal Cups?

Of course, you can use frozen raspberries in this recipe. Just make sure to thaw them first and drain any excess liquid before adding them to the oatmeal mixture.

Can I substitute the chocolate chips in the cups?

Yes, you can substitute the chocolate chips in Raspberry Chocolate Chip Baked Oatmeal Cups with other add-ins like nuts, dried fruit, or shredded coconut. You can also leave them out entirely if you prefer

Macros & Nutrition Information

Serving Size: 2 cups

Macro Friendly Chocolate Chip Raspberry Baked Oatmeal Cups

Jessie Hulsey

Perfect for on the go, these cups are made with simple ingredients like oats, almond milk, and fresh raspberries, these oatmeal cups are a great source of fiber and protein. The addition of chocolate chips adds a touch of sweetness that makes them feel like a treat!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 12 cups

Calories 168 kcal

Equipment

• 1 Muffin tin
• 1 Large bowl
• 1 Small bowl
• Measuring spoons/cup
• 1 Spoon
• Muffin liners (optional)

Ingredients

  

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• 1 medium banana
• 2 large eggs
• 1 tbsp sugar free maple syrup
• 1 cup unsweetened almond milk
• 1 tsp vanilla extract
• 3 cups rolled oats
• ½ cup oat flour
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ cup raspberries
• ½ cup mini chocolate chips

Instructions

 

• Preheat your oven to 350°F and either spray muffin tin or line cups with paper liners.
• In a large mixing bowl, mash the banana with a fork. Combine the eggs, maple syrup, almond milk, coconut oil, and vanilla until mixed.
• Add the oats, oat flour, baking powder, cinnamon, and salt until evenly combined. Careful to not overmix.
• Mash the raspberries, leaving partial chunks. Fold in the raspberries and dark chocolate chips.
• Divide the mixture evenly among the prepared muffin cups, filling each about 2/3 of the way full.
• Bake for 20-25 minutes or until the oatmeal cups are set and lightly golden on top.
• Remove from the oven and allow the oatmeal cups to cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
• Serve warm or store in an airtight container in the fridge for up to a week, or in the freezer for up to 3 months. Enjoy!

Notes

• To make your own oat flour, simply blend rolled oats in a food processor or blender until they turn into a fine powder.
• If using frozen raspberries, thaw first and drain any excess liquid before adding them to the oatmeal mixture.
• Nutrition information may vary depending on the brands and ingredients used.

Nutrition

Serving: 2cupsCalories: 168kcalCarbohydrates: 25.9gProtein: 4.9gFat: 5.5g

Keyword high protein, macro friendly

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