Low Iodine Ginger-Cardamom Raspberry Oat Cups
Total time39 min
Prep time12 min
Cook time22 min
4.6(26)
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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
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 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
- 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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