Cinnamon Raisin Baked Oatmeal
Cinnamon raisin baked oatmeal is basically like cookie meets breakfast. All the delicious flavors from a cinnamon raisin cookie in oatmeal form. The perfect breakfast to have on hand that's make ahead and will give you breakfast all week long! It's loaded with oats to keep your belly full and satisfied and yogurt for added protein!
Servings: 12 muffin cups
Equipment
- Regular muffin tin OR 9x9 baking pan
Ingredients
- 2 eggs
- ½ cup plain greek yogurt
- ½ cup maple syrup
- 1¾ cups cashew milk or any dairy or dairy-free milk
- 1 tsp vanilla extract
- 3 cups quick oats
- 2 tsp cinnamon
- 1 tsp baking powder
- ½ tsp sea salt
- ½ cup raisins
- 1 banana chopped small, optional
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, whisk the eggs together. Add in maple syrup, yogurt, cashew milk, & vanilla extract.
- Once combined, pour in the oats, cinnamon, baking powder & sea salt. Mix until well combined.
- Add in the raisins and banana if using! You can reserve some raisins for topping, add additional for topping, or just mix everything in!
- Pour into 12 greased regular muffin tins OR a greased 9x9 baking pan.
- Bake for about 25-30 minutes until center is set but still soft for the muffins. Or 30-35 minutes for the baking pan.
- I love serving mine with yogurt, fruit, and peanut butter! Enjoy!
Notes
For storing: Once cooled completely, store in the fridge for up to a week. Enjoy from the fridge or warmed up!
For freezing: Individually wrap cups in plastic wrap and then store in a freezer bag. To thaw, place in the fridge overnight and heat or eat cold in the morning!