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Raspberry Cashew Oat Cups

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!


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