Combine the oats, baking powder and salt in one bowl and mix.
Add honey and stir to combine.
Add the eggs, milk and butter. Mix together until combined.
Add in white chocolate chips (just the ½ cup) and the Craisins (just the ½ cup) and combine.
Use a measuring cup and measure out about ¼-⅓ cup of oatmeal mixture into 12 muffin cups.
Bake for 25 minutes or until golden brown. Once cool, remove from the pan.
Cranberry Bliss Topping
Heat the white chocolate chips in 15 second intervals in the microwave. Add it to a Ziploc bag and snip the corner off.
Drizzle on top of the cooled baked oatmeal cups and sprinkle with the extra Craisins.
Store in the refrigerator for up to four days or freeze.
These can be frozen. If you choose to do that, put them on a sheet pan and freeze for several hours or overnight. Remove from the freezer and wrap each one in Press and Seal and then place each on in a freezer safe zip lock bag. Take one out as needed the night before. Heat for 30 seconds in the microwave. You don't need to use a muffin liner for these but if you like to use paper or silicone ones, please do. Don't 100% meal prep these by adding the wet and dry ingredients together early as the oats will suck up the moisture and you want to let that happen in the oven, not in the refrigerator like you would with overnight oats. Don't substitute fresh cranberries here as they are sour and you would need to add in sugar to make them sweet.