Raspberry Pecan Baked Oatmeal Cups

These baked oatmeal cups make for a grab and go breakfast that's fiber packed! Prep them and store them in an airtight container or the freezer for a stress-free breakfast.

These baked oatmeal cups have just the right amount of sweetness thanks to a dash of brown sugar and maple syrup. The pecans add a crunchy texture and the raspberries brighten everything up. Plus thanks to the combo of oats, pecans, raspberries, and chia seeds they are packed with fiber, which will help stabilize your blood sugar and keep you full all morning! The best part is you can prep them and store them in the freezer for an easy breakfast whenever you need it. Just thaw the night before or throw them in the microwave when ready to eat.

Raspberry Pecan Baked Oatmeal Cups

Ingredients

• 4 cups instant oats

• 1 cup chopped pecans, toasted

• 2 Tbsp brown sugar

• 1 Tbsp cinnamon

• 1/4 cup chia seeds

• 2 cups 2% milk

• 1 Tbsp vanilla

• 1 Tbsp maple syrup

• 2 eggs

• 1 cup raspberries

Directions

1. Preheat the oven to 350.

2. In a large bowl, combine the oats, pecans, brown sugar, cinnamon, and chia seeds. Stir to combine. Set aside.

3. In a small bowl, combine the milk, vanilla, maple syrup, and beaten eggs. Stir to combine. When mixed, slowly add the wet ingredients to the bowl with the dry ingredients and stir until thoroughly combined.

4. Add the raspberries to the oatmeal mixture, stirring very gently until just incorporated. Once mixed, spray a muffin tin with cooking spray and distribute the batter between 12 cups.

5. Place the muffin tin in the oven and bake for 15-20 minutes, or until set on the inside and golden brown on the outside. Remove from the oven and allow to cool.

6. Once cooled, run a knife around the sides of the oatmeal cups to loosen, and then pop out of the muffin cups. Store in an airtight container on the counter for up to 3 days, or in the freezer for 1 month.