These Baked Apple Oatmeal Cups are perfect for an easy and healthy breakfast throughout the week! Enjoy now or freeze for later!
Are you ready for a few healthier recipes now that the holidays are officially over? As much as we all love chocolate and cookies, sometimes you just need something a little lighter. Speaking of chocolate and cookies, I have a healthier recipe coming later this week that involves both. I know, I couldn’t help myself.
But first, let’s talk about these delicious baked oatmeal cups. Have you ever tried baked oatmeal? It has a soft, chewy texture and it tastes absolutely delicious. In fact, I prefer this version over just a regular bowl of oatmeal any day. Plus, these oatmeal cups make a super easy breakfast to take on the go.
Ingredients in This Recipe
These apple cinnamon baked oatmeal cups have a fairly short ingredient list. Here’s what you’ll need for this recipe:
- Old-fashioned oats: I recommend using old-fashioned (rolled) oats for this recipe. Instant or quick cook oats won’t provide the same texture.
- Baking powder: Gives the healthy baked oatmeal cups a slight lift in the oven.
- Cinnamon: Feel free to add extra spices, if desired.
- Salt: Enhances the apple-cinnamon flavor.
- Milk: Regular dairy milk or almond milk works well here.
- Eggs: Helps bind the baked apple oatmeal together.
- Maple syrup: I wanted to avoid adding any refined sugar, so I experimented with different sweeteners in this recipe. I found that 1/2 cup of pure maple syrup was the perfect amount to sweeten these oatmeal cups.
- Vanilla extract: Use pure vanilla extract for the best flavor.
- Apple: I prefer to use a Granny Smith apple, but if you have another kind on hand you can use that instead.
How to Make Baked Apple Oatmeal Cups
To make these baked oatmeal cups, you’ll mix together the old-fashioned rolled oats, baking powder, ground cinnamon, and a little salt. Then, you’ll whisk together the milk, eggs, pure maple syrup, vanilla extract and combine it with the dry ingredients. You’ll also need one chopped apple to mix in.
These apple cinnamon oatmeal cups only take about 15 to 20 minutes to mix up and another 25 minutes to bake. Which means you can have a week’s worth of breakfasts finished in less than an hour.
My favorite way to enjoy these healthy oatmeal cups is topped with a little pure maple syrup or crumbled up over a bowl of Greek yogurt.
Can I Freeze Baked Oatmeal Cups?
Yes! These freeze really well for up to 3 months. When you’re ready to enjoy them, just pop one or two in the microwave for 30 to 45 seconds and breakfast is ready!
- You can take out the apple and use another fruit you love in these oatmeal cups too!
- If you don’t have maple syrup on hand, you can substitute an equal amount of honey.
- Make sure to spray the muffin pan liberally with non-stick spray, otherwise your baked apple oatmeal cups may stick to the pan.
More Easy Breakfast Recipes to Try!
- Blueberry Banana Baked Oatmeal
- Banana Baked Oatmeal Cups
- Blueberry Oatmeal Cups
- Apple Muffins
- Apple Cinnamon Scones
Apple Cinnamon Baked Oatmeal Cups
- 3 cups (300 grams) old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1 cup (240 ml) milk (almond or regular dairy milk work well)
- 2 large eggs
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 medium Granny Smith apple , peeled, cored, and chopped (about 1 cup)
- Preheat the oven to 350°F (177°C). Spray a 12-count muffin pan very well with non-stick cooking spray and set aside.
- Add the oats, baking powder, cinnamon, and salt to a large mixing bowl and mix until well combined.
- In a separate mixing bowl, whisk together the milk, eggs, maple syrup, and vanilla extract until fully combined. Add the dry ingredients into the wet ingredients and mix until well combined. Add the chopped apple and gently mix it in.
- Evenly distribute the mixture between all 12 cavities in the prepared muffin pan. Bake at 350°F for 25 to 27 minutes, or until the tops of the oatmeal cups are lightly golden brown and firm.
- Remove from the oven and allow to cool in the pan for about 5 to 10 minutes, then remove the oatmeal cups and transfer to a wire rack to finish cooling.