These Apple Cinnamon Baked Oatmeal Cups are a wholesome, comforting breakfast option thatβs perfect for busy mornings. Made in one bowl with simple, nourishing ingredients, theyβre 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.
β’ Healthy & Wholesome β Refined-sugar free (using pure maple syrup) and can be dairy-free and gluten-free.
β’ One-Bowl, No Mixer β Extremely easy and quick to prepare with minimal cleanup.
β’ Portable β Perfect for meal prep, busy mornings, or lunchboxes.
β’ Moist Texture β The combination of milk, eggs, and applesauce ensures a soft, moist center.
β’ 12-count muffin pan
β’ Large mixing bowl
β’ Whisk or spoon
β’ Measuring cups and spoons
β’ Vegetable peeler (for apples)
For the Oatmeal Cups:
β’ Milk β Dairy or non-dairy, softens the oats and keeps the centers moist.
β’ Large eggs β Binds the ingredients and adds structure.
β’ Pure maple syrup β Sweetens the cups (honey is a good substitute).
β’ Unsweetened applesauce β Adds flavor and moisture, replacing butter or oil.
β’ Old-fashioned whole rolled oats β The base of the recipe (do not use instant oats).
β’ Baking powder β Prevents the cups from being dense.
β’ Ground cinnamon & Ground nutmeg β The essential warm spices.
β’ Pure vanilla extract & Salt β For flavor.
β’ Peeled chopped apple β Granny Smith or Honeycrisp are recommended.
Optional Add-ins:
β’ Chopped walnuts or pecans β For crunch.
β’ Coarse sugar β For topping and a crunchy exterior.
1. Preheat Oven & Prepare Pan: Preheat the oven to 350Β°F (177Β°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 28β30 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 5β10 minutes before serving.
β’ 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.
β’ 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.
β’ Proper Apple Size: Chop the apples into bite-size pieces (about 1/4-inch) so they soften nicely during the short bake time.
β’ Filling the Cups: Ensure you distribute the liquid and the solids evenly among the 12 cups.
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.
β’ Flavor Variations: Swap apples for blueberries, chocolate chips, or mashed banana.
β’ Make Ahead: Bake, cool completely, and refrigerate for up to 1 week.
β’ Freezing: Freeze baked cups for up to 3 months. Thaw and reheat before serving.
β’ Yogurt β Greek or plain for extra protein.
β’ Extra Maple Syrup β A drizzle on top.
β’ Coffee or Tea β Perfect with this cozy breakfast.
β’ Nut Butter β Peanut or almond butter adds richness.
β’ Refrigerator: Airtight container for up to 1 week.
β’ Freezer: Freeze for up to 3 months.
This comprehensive guide ensures youβll create perfect Apple Cinnamon Baked Oatmeal Cups every time, making your baking delightful and delicious!
Healthy, refined-sugar free, one-bowl baked oatmeal cups with apple and cinnamon. Perfect for meal prep and grab-and-go breakfasts.
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 350Β°F (177Β°C) oven for 5β6 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.
