Fructose Free Ginger-Cardamom Raspberry Oat Cups
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Learn more →Ingredients
12 servings
For the oat cups
- 2 cups rolled oats
- 1 tsp ground ginger
- ¾ tsp ground cardamom
- ½ tsp ground cinnamon
- ½ tsp baking powder
- ¼ tsp fine salt
- 2 large eggs
- ⅓ cup pure maple syrup
- ¼ cup coconut oil, melted and slightly cooled
- ½ cup unsweetened almond milk
- 1 tsp pure vanilla extract
- 1 cup fresh raspberries
Ingredient noteA serving of up to about a third of a cup of raspberries is low in fructose. This recipe contains only about 1 1/3 tablespoons per serving, making it likely Low Fructose. If you prefer to always avoid raspberries, please tap it and change its rating to Red.
- 2 tbsp raw pumpkin seeds (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease all 12 cups of a standard muffin tin with a small amount of coconut oil or line with parchment liners.
- 2
In a large mixing bowl, whisk together the rolled oats, ground ginger, ground cardamom, ground cinnamon, baking powder, and fine salt until evenly combined.
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