These Raspberry Cashew Oat Cups are the perfect balance of sweet and tart. It is fairly easy to make and serves as a healthy breakfast, midday snack, or dessert. These oat cups are made without any oils or flours and are naturally gluten free.
1 Cup Unsalted Cashew Butter
1 Cup Almond Milk
1 Cup Applesauce
1/2 Cup Granulated Sweetener of choice
1/4 Cup Ground Flax Seeds
1/4 Cup Ground Chia Seeds
1/2 Cup Fresh or Frozen Raspberries
1/4 Cup Organic Raspberry Jam
More Cashew Butter and Berries for garnish
Combine the Cashew Butter, Applesauce, Almond Milk, and Granulated Sweetener.
Add the Oats and Seeds and combine well.
Fold in the Raspberries, stir but do not overmix.
Divide between a Mini Non-Stick Muffin Pan.
Add a spoonful of Raspberry Jam on top of each muffin.
Bake at 350°F for 25 Minutes.
Remove from oven, after the oat cups have cooled off drizzle some more nut butter over the top and place a fresh berry in the center of each oat cup. Enjoy! tried this recipe? don't forget to drop a comment and photo below!
Want More? Check out Miri's Creamy Chocolate Coconut Tarts Here!