Baked Oatmeal Raisin Cups

Posted on by llbalanced
Baked Oatmeal Raisin Cups
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    [ID] => 8312
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    [post_date] => 2018-03-02 08:11:00
    [post_date_gmt] => 2018-03-02 14:11:00
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    [post_title] => Baked Oatmeal Raisin Cups
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    [post_modified] => 2018-06-07 12:16:57
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03.02

Oatmeal raisin cookies are the overlooked, forgotten stepchild of the cookie world. When you think of the best cookies, your mind usually goes to chocolate chip, or gingersnap, or some shiny packaged kinda thing, like Oreos.

But the oatmeal raisin cookie deserves some time in the limelight. It's a freaking delicious combination!

IF you enjoy raisins, that is. But the best part about these Baked Oatmeal Raisin Cups...or one of the best parts...is that you can totally customize them. If you are one-a those who doesn't love raisins, sub chocolate chips, peanut butter chips, dried cranberries or blueberries or even dates.

I'm getting a little ahead of myself, though! I should explain why I decided to make Oatmeal Raisin Cups instead of cookies.

One word—volume. More bang for your buck, more chewy goodness per unit.

Well, AND because I'm always looking for healthy, portable breakfasts. AND because I'm obsessed with oats. It was a natural fit!

I decided to make something totally egg-free and oil-free, because a lot of you, my darling readers, ask for just such things.

Packed with fiber and healthy fats, you might feel satisfied after just one of these guys. However, two makes an awesome on-the-go breakfast. You can also do what I do for a night-time treat: add 1 to a bowl, microwave it for 15 seconds, top with peanut butter and jam and go to town.

Whether or not you adore Oatmeal Raisin anything like I do, I think you'll love these lil' cups. If you give them a whirl, please do tag me on Instagram, so I can see your creations! @lauraleabalanced #llbalanced

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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.
  5. *** For a double chocolate version: I added 1/4 cup dutch processed cocoa powder, decreased cinnamon to 1/4 teaspoon, added 1/4 cup extra unsweetened almond milk and subbed raisins for chocolate chips! Baked for 11 minutes.
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