Easy Raspberry Baked Oats Muffins

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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!

Golden muffins with raspberries in white cake cases with runny white icing on top.

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.

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.

Baked oats muffins in white cake cases with white chocolate chips and fresh raspberries on top.

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.

Raspberry baked oats muffins on a wire cooling rack, drizzled with white icing.

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”.

Baked oats muffins in white cake cases with white chocolate chips and fresh raspberries on top.

How to make raspberry oat muffins?

Full measurements and instructions can be found on the printable recipe card

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
Golden muffins with raspberries drizzled with white icing on top.

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.

More easy raspberry recipes to try

If you liked these raspberry baked oats muffins here are some of my favourite raspberry recipes that I think you’d enjoy…

Raspberry Baked Oats Muffins

Easy Raspberry Baked Oats Muffins

5 from 9 votes
Serves : 6 Muffins
Simple and delicious raspberry baked oats muffins are perfect for busy mornings. Make ahead and you're ready for the week. And they're Slimming World friendly too.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins

Ingredients
 

VIDEO

Instructions
 

  • 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

Notes

  • 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.

Nutrition

Serving: 1muffinCalories: 94kcalCarbohydrates: 14gProtein: 5gFat: 2gSaturated Fat: 1gCholesterol: 28mgSodium: 31mgPotassium: 147mgFiber: 2gSugar: 3gVitamin A: 40IUVitamin C: 2.4mgCalcium: 65mgIron: 0.9mg

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.

Tried this recipe?Mention @crumbscorkscrews or tag #crumbscorkscrews!

Did you make this recipe?

Please leave a ☆☆☆☆☆ rating in the recipe card and/or a review in the comments section.

Hi I’m Lou

… Dessert obsessed baker, busy 9-to-5er, and the recipe developer and photographer behind Crumbs and Corkscrews. Based in the UK, I live in the beautiful Cotswolds. I’m so glad to have you here with me and I can’t wait for you to start trying some of my recipes.

26 thoughts on “Easy Raspberry Baked Oats Muffins”

  1. Hi can you use frozen raspberries in this recipe? Thanks

    • Hi Lyndsey

      Yes, you certainly and use frozen raspberries if you prefer or have them to hand; they’ll still give you the fruity flavour. I sometimes use or add in freeze-dried raspberries as well.

      Good luck and enjoy!
      Lou

    • Hi I’ve made these using this recipe, but it turned to be stodgy , underneath, what did I do wrong?

    • Hi Tracy Ann

      Oh no; I’m sorry the baked oats turned out stodgy underneath. This is usually because the mixture has too much liquid in it, or the oats need to be baked for longer. The recipe is very wet by its nature with the egg and yogurt in it; you can safely cut back on the yogurt to 150ml if you want to give the recipe another go. Also, double-check that your oven is pre-heated and up to temperature at 180C/350F and bake for 30 minutes. The muffins should be golden in colour on the top. If they look pale after 30 minutes, bake them for a further 5 minutes then check again.

      Fingers crossed that helps. Any questions, feel free to drop me an email.

      Thanks
      Lou

  2. 5 stars
    YUM! What a delicious way to start the day – love how healthy they are too! Eb x

    • Thanks Eb 🙂 They certainly are a great way to start the day, and I don’t feel some guilty as they’re healthy x

  3. 5 stars
    Love the sound of these, the raspberries keep everything from being too sweet but add a vitamin/antioxidant punch and the oatmeal would ward off rumbly-tummy of which i suffer terribly before lunchtime!

    • I’m with you on the rumbly tummy! It’s great that the oatmeal in these guys fends off my grumbles until lunchtime, and the raspberries certainly do have their benefit too. A good breakfast or snack all round 🙂

  4. 5 stars
    Love these gorgeous muffins with a healthy twist! Thank you for bringing them to #CookBlogShare

    • Thank you 🙂 I love that they have a little healthy twist, it makes me feel less guilty about eating muffins for breakfast, hehe!

  5. 5 stars
    I made something similar a couple of weeks ago and they were so tasty so I can imagine how good these muffins are!

    • Thank you, they are certainly tasty, and so simple to make as well! I’m not a big fan of porridge or oats so these are great for me 🙂

  6. How many syns ate there per muffin
    Kind Regards

    • Hi Pippa, I’ve added the details to the recipe, and here as well… If you use your HEB for the oats and use 50g raspberries for the recipe, then it averages out at 0.5syns per muffin. If you decide to add the chocolate chips or change the cooked fruit, then I recommend checking out the app for the correct values. Hope these help.

      Without cooked fruit: 0 Syns per portion
      With 50g raspberries: 0.5 Syn per portion/ 1 syn for the full recipe

  7. 5 stars
    These look delicious and definitely something I’d like to try out. One of my kids loves raspberries and I think they’d be a real hit with her. I’m not sure about the other one but it’s always worth trying!

    • Thank you 🙂 You could always make a half and half batch with raspberries for one, and different fruit for the other little one? The beauty of the recipe is that you add the food towards the end so you can mix it up.

  8. 5 stars
    I love raspberries am excited they are back in season. These look delicious! #cookblogshare

    • Me too! Raspberries are my favourite, their flavour is perfect for these. Especially for breakfast if you want a little fruity, sweetness without adding anything extra 🙂

  9. 5 stars
    These sound fab. I bet the kids would love them as a lunch box snack too! #CookBlogShare

    • Thanks Donna 🙂 They’re definitely a hit with children, especially as a snack – you can add different fruits or a little chocolate in them to make them more of a treat as well.

  10. Have you got the nutritional information for these? Thanks

    • Hi Lucy, I’ve updated with the recipe with the nutritional info. Hope that helps 🙂

  11. I love raspberries in bakes, these look delicious! Thank you for sharing with #CookBlogShare x

    • Thank you! I might have a slight raspberry obsession as a fruit in things, lol! Experimenting this week with a different version with coconut and cocoa powder instead, needs a tweak but they taste good 🙂 x

  12. These look amazing! Love the sound of them x

    • Thank you! They are quite moreish… I could have eaten several after this morning’s swim, lol! x

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