Baked Oatmeal Raisin Cups

Baked Oatmeal Raisin Cups
Print Recipe
COMMENTS
WP_Post Object
(
    [ID] => 8312
    [post_author] => 2
    [post_date] => 2018-03-02 08:11:00
    [post_date_gmt] => 2018-03-02 14:11:00
    [post_content] => 
    [post_title] => Baked Oatmeal Raisin Cups
    [post_excerpt] => 
    [post_status] => publish
    [comment_status] => open
    [ping_status] => closed
    [post_password] => 
    [post_name] => baked-oatmeal-raisin-cups
    [to_ping] => 
    [pinged] => 
    [post_modified] => 2018-03-02 08:11:00
    [post_modified_gmt] => 2018-03-02 14:11:00
    [post_content_filtered] => 
    [post_parent] => 0
    [guid] => http://llbalanced.com/?post_type=recipe&p=8312
    [menu_order] => 0
    [post_type] => recipe
    [post_mime_type] => 
    [comment_count] => 0
    [filter] => raw
)
03.02
SHARE THIS:
TOTAL TIME :12minutes15minutes5minutes
12muffins
INGREDIENTS
  • 3 cups rolled oats *make sure to get GF if needed
  • 2 tablespoons chia seeds
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • pinch sea salt (1/8th tsp)
  • 1/2 cup runny almond butter (use a fresh jar)
  • 3/4 cup unsweetened almond or cashew milk
  • 1/3 cup maple syrup
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup raisins (sub chocolate chips or dried fruit)
DIRECTIONS
  1. Preheat oven to 350 and line a 12-cup (or 2 6-cup) cupcake tins with liners. Add 1 1/2 cups rolled oats to a high powered blender or food processor and pulse until they form a flour consistency. It won’t be as fine as refined flour, but it shouldn’t have oat chunks in it.
  2. To large mixing bowl, add the oat flour you just made, the remaining 1 1/2 cups rolled oats, chia seeds, baking powder, cinnamon and sea salt. In another, smaller, mixing bowl, whisk together almond butter, milk of choice, maple syrup and vanilla extract. Pour wet ingredients into dry and stir until evenly incorporate. Fold in raisins.
  3. Dollop approximately 1/4 cup batter into each cupcake liner. You should be able to fill all 12 evenly—batter will fill approximately 3/4 of each cup. Bake for 12-15 minutes, until oatmeal cups are springy to touch but not wet. Bake for 12 minutes if you like a slightly “gooey” center, 15 if you want them cooked all the way through (I prefer the gooey). Carefully remove cups from tins using a fork (they’ll be hot!) and place on a cooling rack. Allow to cool 5 minutes before enjoying.
  4. STORAGE: allow muffins to cool completely before storing. Muffins will keep for 48 hours on the counter at room temperature, at up to 5 days in the refrigerator. You can also freeze them up to 3 months, tightly sealed.
This entry was posted in . Bookmark the permalink.