Description
Tasty Baked Apple Cinnamon Oatmeal Cups are a perfect grab-and-go breakfast combining the comforting flavors of apple and cinnamon with hearty old-fashioned oats. These baked oatmeal muffins are naturally sweetened with maple syrup and applesauce, making them a healthier option that stays moist and flavorful. They are easy to prepare in one bowl, customizable with various fruits and nuts, and ideal for meal prep or busy mornings.
Ingredients
Scale
Main Ingredients
- 3 cups old-fashioned oats
- 1 1/2 cups milk (whole, almond, oat, or coconut milk)
- 1/2 cup unsweetened applesauce
- 2 large eggs
- 1/2 cup maple syrup (Coombs Family Farms organic recommended)
- 1 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 cup chopped peeled apple (firm, sweet-tart varieties like Honeycrisp or Granny Smith)
- 1/2 cup chopped walnuts
- Coarse sugar for sprinkling (optional)
Instructions
- Prepare the Oven and Muffin Pan: Preheat your oven to 350°F (177°C). Generously spray a muffin pan with nonstick spray to prevent sticking. If using muffin liners, spray them as well, though skipping liners is recommended since oatmeal cups stick to them easily.
- Mix the Ingredients: In a large bowl, whisk together the oats, milk, applesauce, eggs, maple syrup, baking powder, cinnamon, nutmeg, vanilla extract, and salt until well combined. Gently fold in the chopped apples and walnuts last to keep them evenly distributed. The batter will be slightly liquidy.
- Fill the Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling them all the way to the top for full, well-shaped muffins. Optionally, sprinkle the tops with coarse sugar for added sweetness and crunch.
- Bake the Oatmeal Cups: Bake in the preheated oven for 28-30 minutes until the edges are lightly browned and the tops appear set. If the tops brown too quickly, tent a piece of aluminum foil over the pan to prevent burning and ensure an even bake.
- Cool and Serve: Allow the oatmeal cups to cool in the muffin pan for 5-10 minutes. This helps them set and makes them easier to remove and handle without falling apart.
- Store Leftovers: Cover any leftovers tightly and refrigerate. They will stay fresh for up to 1 week. For longer storage, wrap individually in plastic wrap and freeze for up to 3 months. Reheat in the microwave with a splash of milk for about 30 seconds if refrigerated, or 60 seconds if frozen.
Notes
- Use old-fashioned (rolled) oats for best texture; avoid steel-cut and instant oats.
- Customize by substituting the apples for pears, berries, or other fruits.
- Any type of milk is acceptable—dairy or plant-based.
- Maple syrup can be replaced with honey, agave nectar, or brown sugar (reduce amount if using brown sugar).
- Overfilling muffin cups will cause uneven baking; fill only up to the top rim.
- Chop apples into small, uniform 1/4 inch pieces to prevent sinking.
- Do not overmix batter to avoid dense, tough oatmeal cups.
- Cooling them in the pan before removing prevents crumbling.
- Store baked oatmeal cups in an airtight container in the fridge or freezer for convenience.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: apple oatmeal cups, baked oatmeal, cinnamon breakfast muffins, healthy breakfast, meal prep breakfast, maple syrup oatmeal
