These baked oatmeal cups make a delicious healthy breakfast on-the-go or nut-free snack for school! Make them today with your family for a fun baking project. They are packed with fruit which adds sweetness and have lots of fibre from the oats and flax seeds.
Preheat the oven to 350°F (175°C). Line a muffin tray with paper liners, and grease with cooking spray or a small amount of oil.
In a large bowl, mix together the oats, cinnamon, baking powder, baking soda, salt, and ground flax seeds.
In a smaller bowl, combine the apple sauce, almond butter, maple syrup, milk, and vanilla extract.
Add the wet ingredients to the dry and mix just until combined. Gently mix in the diced apples and raspberries.
Evenly scoop the batter into the prepared muffin cups, filling just over the top of the cup. This will help to create domed muffin tops.
Bake for 20 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
Allow to cool. Store in the fridge, or freeze for later.
These muffin cups are very moist, so storing them in the fridge is best. You can also freeze them for later and defrost for a quick and easy snack.
To make this recipe gluten-free, use gluten-free rolled oats
