These Apple Cinnamon Baked Oatmeal Cups are a wholesome, comforting breakfast option that’s perfect for busy mornings. Made in one bowl with simple, nourishing ingredients, they’re naturally sweetened with pure maple syrup and packed with warm cinnamon-spiced apple flavor.
Soft and moist in the center with lightly chewy tops, these oatmeal cups are ideal for meal prep, lunchboxes, or a quick snack you can grab on the go.
❤️ Why You’ll Love This Recipe
• Healthy & Wholesome – Refined-sugar free (using pure maple syrup) and can be dairy-free and gluten-free.
• One-Bowl, No Mixer – Extremely easy and quick to prepare with minimal cleanup.
• Portable – Perfect for meal prep, busy mornings, or lunchboxes.
• Moist Texture – The combination of milk, eggs, and applesauce ensures a soft, moist center.
🛠 Tools You’ll Need
• 12-count muffin pan
• Large mixing bowl
• Whisk or spoon
• Measuring cups and spoons
• Vegetable peeler (for apples)
🥄 Key Ingredients
For the Oatmeal Cups:
• Milk – Dairy or non-dairy, softens the oats and keeps the centers moist.
• Large eggs – Binds the ingredients and adds structure.
• Pure maple syrup – Sweetens the cups (honey is a good substitute).
• Unsweetened applesauce – Adds flavor and moisture, replacing butter or oil.
• Old-fashioned whole rolled oats – The base of the recipe (do not use instant oats).
• Baking powder – Prevents the cups from being dense.
• Ground cinnamon & Ground nutmeg – The essential warm spices.
• Pure vanilla extract & Salt – For flavor.
• Peeled chopped apple – Granny Smith or Honeycrisp are recommended.
Optional Add-ins:
• Chopped walnuts or pecans – For crunch.
• Coarse sugar – For topping and a crunchy exterior.
🍎 How to Make Apple Cinnamon Baked Oatmeal Cups
1. Preheat Oven & Prepare Pan: Preheat the oven to 350°F (177°C). Generously spray a 12-count muffin pan with nonstick spray. (Muffin liners are not recommended as the cups tend to stick to them).
2. Mix Wet Ingredients: In a large bowl, whisk together the milk, eggs, maple syrup, applesauce, vanilla extract, and salt.
3. Add Dry Ingredients: Add the old-fashioned oats, baking powder, cinnamon, and nutmeg. Whisk until all ingredients are combined.
4. Fold in Apples: Using a spoon or silicone spatula, fold in the chopped apples and nuts (if using). The batter will be liquidy.
5. Fill Muffin Cups: Spoon the batter evenly into the muffin cups, making sure both the liquid and the oats/apples are in each. Fill all the way to the top. If desired, sprinkle the tops with coarse sugar.
6. Bake: Bake for 28–30 minutes or until the edges are lightly browned and the top appears set. If the tops are browning too quickly, loosely tent a piece of aluminum foil over the muffin pan.
7. Cool: Cool for 5–10 minutes before serving.
💡 Tips for Success
• Do Not Make Batter Ahead: The oats will soak up all the liquid if the batter is made ahead. Whisk it all together, then bake right away.
• Use Old-Fashioned Oats: These provide the best texture. Quick oats work but result in a less moist center. Steel-cut oats require pre-soaking and are not recommended.
• Proper Apple Size: Chop the apples into bite-size pieces (about 1/4-inch) so they soften nicely during the short bake time.
• Filling the Cups: Ensure you distribute the liquid and the solids evenly among the 12 cups.
🆘 Baked Oatmeal Troubleshooting Guide
Problem: The oatmeal cups are dry or crumbly.
Likely Cause: Over-baking or using quick oats instead of old-fashioned rolled oats.
Solution: Remove the cups from the oven as soon as the tops are set. Ensure you are using old-fashioned whole rolled oats.
Problem: The cups are too soft and fall apart easily.
Likely Cause: Not enough binding agent (eggs) or not enough baking powder.
Solution: Ensure you use the correct amount of eggs and baking powder. If substituting eggs, use a binding agent like flax egg or mashed banana (texture may vary).
Problem: The cups stuck to the muffin pan.
Likely Cause: Not enough nonstick spray, or using paper liners.
Solution: Generously spray the muffin pan and bake directly in the pan.
👩🍳 Pro Chef Tips
• Flavor Variations: Swap apples for blueberries, chocolate chips, or mashed banana.
• Make Ahead: Bake, cool completely, and refrigerate for up to 1 week.
• Freezing: Freeze baked cups for up to 3 months. Thaw and reheat before serving.
☕ Perfect Pairings
• Yogurt – Greek or plain for extra protein.
• Extra Maple Syrup – A drizzle on top.
• Coffee or Tea – Perfect with this cozy breakfast.
• Nut Butter – Peanut or almond butter adds richness.
📦 How to Store
• Refrigerator: Airtight container for up to 1 week.
• Freezer: Freeze for up to 3 months.
This comprehensive guide ensures you’ll create perfect Apple Cinnamon Baked Oatmeal Cups every time, making your baking delightful and delicious!
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- 🌭🧁 Corn Dog Muffins: The Ultimate Bite-Sized Snack Hack
- 🧁 White Chocolate and Raspberry Muffins: Bakery-Style Bliss in 30 Minutes
- 🍓 Strawberry Cheesecake Muffins (from Jessy) 🧁
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Apple Cinnamon Baked Oatmeal Cups 🍎🥣 Healthy Grab-and-Go Breakfast
Description
Healthy, refined-sugar free, one-bowl baked oatmeal cups with apple and cinnamon. Perfect for meal prep and grab-and-go breakfasts.
Ingredients
Instructions
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Preheat the Oven and Prepare the Pan
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Set your oven to 350°F (177°C). Generously grease a 12-cup muffin pan with nonstick spray, making sure to coat the sides and bottom well. Avoid using paper liners, as the oatmeal cups tend to stick.
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Combine the Wet Ingredients
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In a large mixing bowl, whisk together the milk, eggs, pure maple syrup, unsweetened applesauce, vanilla extract, and salt until the mixture is smooth and well blended.
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Add the Dry Ingredients
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Add the rolled oats, baking powder, ground cinnamon, and ground nutmeg to the bowl. Whisk until everything is evenly combined and the oats are fully coated with the liquid mixture.
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Fold in the Apples
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Using a spoon or silicone spatula, gently stir in the chopped apples and any optional nuts, if using. The mixture will be fairly loose and liquid-like, which is exactly what you want.
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Fill the Muffin Cups
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Divide the batter evenly among the muffin cups, filling each one all the way to the top. Make sure each cup receives a good balance of oats, apples, and liquid. If desired, sprinkle the tops with coarse sugar for added crunch.
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Bake the Oatmeal Cups
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Place the muffin pan in the oven and bake for 28 to 30 minutes, or until the tops look set and the edges are lightly golden. If the tops begin to brown too quickly, loosely cover the pan with aluminum foil during the last few minutes of baking.
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Cool Before Serving
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Remove the pan from the oven and allow the oatmeal cups to cool for 5 to 10 minutes before removing them from the pan. Serve warm or let them cool completely for storage.
Note
Baked oatmeal cups can be prepared in advance and stored in the refrigerator for up to one week. Reheat in the microwave or in a 350°F (177°C) oven for 5–6 minutes. For longer storage, freeze fully baked and cooled oatmeal cups for up to 3 months. Thaw in the refrigerator or at room temperature, then warm before serving.
Do not prepare the batter ahead of time, as the oats absorb the liquid quickly. Mix and bake immediately.
Eggs help hold the cups together. They can be replaced with unsweetened applesauce or mashed banana, though the texture may be slightly more crumbly.
Pure maple syrup is recommended for best flavor and moisture, but brown sugar, coconut sugar, or honey can also be used.
Rolled oats provide the best texture. Quick oats are acceptable but result in a drier center. Steel-cut oats require soaking and a longer baking time.
Use one medium apple, such as Granny Smith, Fuji, or Honeycrisp.
Each oatmeal cup contains about 138 calories, with 4g protein, 3g fiber, and 3g fat.