Delicious, quick to make and healthy, these Easy Raspberry Baked Oats Muffins are the perfect breakfast for grabbing on busy mornings. Simple to make and healthy, they're so good you'll want to keep them all for yourself!
As I'm enjoying these muffins for breakfast at the moment, I've given the post and recipe an update with some helpful tips that I've learnt over the years and some flavour combos I've been trying.
A fresh start...
Well, we've made it, we're halfway through January.
How's everyone doing?
Have you stuck to those resolutions or promises to yourself, or have they disappeared into the ether along with the Christmas that's just gone?
It's taken a little while for me to get into gear properly; last week was full of the cinema, dinners, lunches and a relaxing spa evening, but I kept my promise to myself to eat well and made sure My Fitness Pal wasn't nagging me to tell it what I had for breakfast, lunch or dinner.
Take me to the muffins already!
Table of Contents
If you want to skip the detailed recipe information and handy tips these grab and go raspberry baked oats, then head on down to the printable recipe card.
Keep on track with meal planning
To help me along the way, I'm back meal planning each week and although it sounds easy enough, sometimes the choice is too much. Although, it does give me a chance to experiment again, especially for breakfast which has resulted in these healthy baked oats beauties.
As I've mentioned before, my Pinterest obsession can reach fever pitch at this time of year as my healthy eating and the exercise routine kicks back in.
And I do love my breakfast jars with homemade granola but being up and out early for a swim before work sometimes means that its easier to grab something on the hop; so I started to look around for alternatives.
These, I tell you, are the best on the go, got to grab something quickly breakfast going; it's just like having a cupcake for breakfast, without the frosting of course.
What are baked oats?
If like me and you're not a fan of porridge or overnight oats; its the texture I don't like, then these baked oats muffins are perfect for you.
When I first stumbled on baked oats, I'll admit I thought that they were a dessert recipe. But a few taste experiments later and I decided that they'd go down well for breakfast too.
In their simplest form, baked oats are rolled oats, yoghurt, egg, and a sweetener. And after they've baked they form a healthy "cake crossed with flapjack".
How to make raspberry oat muffins?
Full measurements and instructions can be found on the printable recipe card at the bottom of the page.
I can't tell you enough how easy these baked oats muffins are! Unlike cupcakes, it's not all about getting the mixing right. All you need is a large mixing bowl, a spatula, and your ingredients.
Then, add your ingredients and stir together until they are well combined. Divide out into your muffin cases. Top tip... an ice cream scoop really helps here!
I guarantee you it will take you no more than 5 minutes to get these ready and into the oven!
What flavour baked oats to make?
I've gone for a classic, and one of my favourite, flavour combinations with raspberries and a touch of white chocolate.
The best thing about these easy baked oats is that no flavour combination is off-limits. Obviously, if you're following the Slimming World plan, what you add into your baked oats muffins will be on the healthier side.
Here's a few different ideas to get your taste buds going:
- Apple, Raisin and Cinnamon - for a taste of autumn, add a touch of cinnamon, with chopped apples and a handful of raisins.
- Blueberry and Lemon - zest a lemon into the oats mixture and stir through fresh blueberries for a classic muffin flavour
- S'Mores - add a marshmallow and chocolate into the centre of the muffin, add let them melt together when baking
Top tips for perfect baked oats
These muffins are really easy to make but here are some great tips to make them even better.
- Try reusable cupcake liners - Paper muffin cases can stick so why not try these silicone cupcake cases - they're reusable and the muffins come out a lot easier. Alternatively, give your paper cupcake cases a spray with non-stick baking spray.
- Use freeze-dried raspberries - If you find the raspberries are too juicy, you could switch them for frozen or freeze-dried raspberries and still get the same taste.
- Make sure you cook for the full time - Be careful not to under or overcook the muffins. Undercook and they'll be a gluey mess, overcook and they become rubbery and dense.
- Use fat-free yoghurt - If you're following a weight loss plan, use a low-fat or fat-free yoghurt and remember to include the cooked fruit.
- Scale-up for a dessert - Turn your baked oats into a dessert instead and bake in individual ramekins, baking dish or even a waffle mould, and serve with ice cream or custard instead.
Save this for later!
Pin Raspberry Baked Oats to your favourite Pinterest board
Have you made this recipe?
I'd love to hear what you think, so please post a comment and star rating below. You can also share a picture on Instagram, don't forget to tag me @crumbscorkscrews!
Jump to the Recipe
Easy Raspberry Baked Oats Muffins
- Preheat oven to 180deg C
- In a bowl combine all the ingredients and gently mix until all the oats are combined
- Line a muffin tin with cupcake cases and equally divide the mixture between the cases
- Bake in the oven for 30 minutes until golden brown
- Remove from the oven to cool and keep in an air-tight container
- Spray the cake cases with a little cake release to help remove the muffins more easily.
- Keep the muffins in the fridge for up to 3 days, and pop them in the microwave for 30 seconds for reheat.
- Pop the muffins in the freezer and defrost the night before for a quick grab breakfast the following morning.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Copyright © 2021 Crumbs and Corkscrews. Unauthorised use and/ or duplication of this material without express and written permission from this site's author and/ or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Crumbs and Corkscrews with appropriate and specific direction to the original content.