Apple cinnamon baked oatmeal cups are the perfect solution for those hectic mornings when you need breakfast ready in seconds but still want something nutritious and delicious. Forget standing over a hot stove stirring oatmeal – these portable little cups bake once and provide breakfasts all week! As someone who values both sleep and nutrition, I created these grab-and-go treats to deliver warm, comforting flavors without the morning rush. They’re like individual apple pies, but packed with wholesome ingredients that keep you energized until lunch.
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Why You’ll Love These Apple Cinnamon Baked Oatmeal Cups
These healthy apple oatmeal cups aren’t just another breakfast recipe – they’re a morning game-changer for several reasons:
- Time-Saving Marvel: Just 15 minutes of active prep time creates breakfasts for an entire week!
- Perfectly Portable: Grab-and-go nutrition that fits in lunchboxes, gym bags, or your hand as you rush out the door.
- Budget-Friendly: At less than $0.75 per serving, they’re significantly cheaper than store-bought breakfast options.
- Endlessly Customizable: The secret to perfect baked oatmeal cups? The 2:1 liquid-to-oats ratio that creates the ideal texture every time, regardless of what mix-ins you choose.
- Kid-Approved: The natural sweetness from apples and maple syrup makes these a hit with even picky eaters.
Apple Cinnamon Baked Oatmeal Cups Ingredients
- 2 cups old-fashioned rolled oats (certified gluten-free if needed)
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon (use fresh for more vibrant flavor)
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1¾ cups milk (dairy or plant-based like almond or oat milk)
- 2 large eggs (or 2 flax eggs for vegan version: 2 tablespoons ground flaxseed + 5 tablespoons water)
- ⅓ cup pure maple syrup (or honey)
- 2 tablespoons melted coconut oil (or butter)
- 1 teaspoon vanilla extract
- 1½ cups diced apples (about 2 medium apples, preferably Honeycrisp or Granny Smith)
- ½ cup chopped walnuts or pecans (optional)
How to Make Apple Cinnamon Baked Oatmeal Cups
Step 1: Prepare Your Kitchen
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with silicone liners or paper liners sprayed with cooking spray. Silicone liners work best for easy removal and cleanup.
Step 2: Mix the Dry Ingredients
In a large bowl, combine the rolled oats, baking powder, cinnamon, nutmeg, and salt. Whisk everything together until well incorporated. The cinnamon should be evenly distributed throughout the oats with no clumps.
Step 3: Prepare the Wet Ingredients
In a separate medium bowl, whisk together the milk, eggs (or flax eggs), maple syrup, melted coconut oil, and vanilla extract until smooth. You’ll know it’s ready when the mixture looks uniform in color and consistency.
Step 4: Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined – don’t overmix! The mixture should look somewhat loose, similar to regular oatmeal but slightly thinner.
Step 5: Add Apples and Optional Mix-ins
Fold in the diced apples and nuts (if using). Make sure the apples are distributed evenly throughout the mixture. The batter will still be quite wet – this is exactly what you want for soft and chewy oatmeal cups!
Step 6: Fill Muffin Cups
Using a ¼-cup measuring cup or ice cream scoop, divide the mixture evenly among the prepared muffin cups. Fill each cup nearly to the top as these don’t rise much during baking.
Step 7: Bake to Perfection
Bake for 25-30 minutes, until the tops are golden brown and a toothpick inserted in the center comes out mostly clean with just a few moist crumbs. The edges should be slightly crisp while the centers remain soft.
Step 8: Cool and Enjoy
Allow the baked oatmeal cups to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. This cooling time helps them set up properly for the perfect texture.
Pro Tips & Easy Variations
- Perfect Texture Trick: For extra soft and chewy oatmeal cups, soak your oats in the milk for 10 minutes before adding other ingredients.
- Flavor Boosters: Add ½ teaspoon of cardamom or ginger to the spice mix for a more complex flavor profile.
- Make It Vegan: Use flax eggs and plant-based milk for vegan apple baked oatmeal cups that are just as delicious.
- Gluten-Free Option: Ensure your oats are certified gluten-free for gluten-free apple oatmeal cups.
- Add-In Ideas: Try adding ⅓ cup dried cranberries, raisins, or white chocolate chips for different flavor combinations.
How to Serve and Enjoy
- Warm Breakfast: Microwave for 20-30 seconds and top with a dollop of Greek yogurt and a drizzle of maple syrup.
- Quick Snack: Enjoy room temperature with a smear of almond butter for an energy-boosting afternoon treat.
- Dessert Option: Warm slightly and top with a small scoop of vanilla ice cream or whipped coconut cream for a healthier dessert.
- Breakfast Parfait: Crumble a baked oatmeal cup over layered yogurt and fresh fruit for a beautiful breakfast parfait.
Common Mistakes to Avoid
- Overmixing the Batter: This can make your oatmeal cups tough. Stir just until combined for the best texture.
- Using Quick Oats: They absorb liquid differently than rolled oats. Stick with old-fashioned oats for the perfect chewy texture.
- Skipping the Liners: These oatmeal cups can stick to the pan. Always use liners or thoroughly grease each cup.
- Overbaking: This dries out your oatmeal cups. Remove them when the edges are golden but centers still look slightly moist.
Storing for Later & Meal Prep
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep fresh for up to 5 days in a sealed container. Perfect for weekly meal prep!
- Freezer: Individually wrap cooled oatmeal cups in plastic wrap, then store in a freezer bag for up to 3 months.
- Reheating: From refrigerated, microwave for 20-30 seconds. From frozen, microwave for 45-60 seconds or until warmed through.
- Meal Prep Tip: Make a double batch on Sunday for grab-and-go breakfasts all week long.
Let’s Make These Apple Cinnamon Baked Oatmeal Cups!
These soft and chewy oatmeal cups are about to become your new breakfast bestie! With warm cinnamon, sweet apples, and hearty oats, they deliver both convenience and nutrition in one adorable package. Whether you’re meal prepping for a busy week or trying to get more wholesome food into picky eaters, this recipe has you covered. I’d love to hear how yours turn out! Drop a comment below with your favorite way to enjoy these baked oatmeal cups with cinnamon and apple, or tag me in your creations on social media!
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Frequently Asked Questions
Can I make these apple cinnamon baked oatmeal cups without eggs?
Absolutely! Replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes). The texture will be slightly different but equally delicious.
What’s the best type of apple to use in baked oatmeal cups?
Firm, tart-sweet apples work best. Honeycrisp, Granny Smith, and Pink Lady apples hold their shape well during baking and provide the perfect balance of sweetness and acidity.
Can I use steel-cut oats instead of rolled oats?
I don’t recommend it for this recipe. Steel-cut oats require more liquid and longer cooking time. Stick with old-fashioned rolled oats for the best texture in these easy apple cinnamon oatmeal cups.
How can I make these sweeter without adding more sugar?
Try adding 2-3 tablespoons of unsweetened applesauce to the batter, using extra-sweet apple varieties like Fuji, or folding in 2-3 tablespoons of raisins or chopped dates for natural sweetness.
Can I make this recipe as a single baked oatmeal instead of cups?
Yes! Pour the mixture into a greased 8×8-inch baking dish and bake at 350°F for 35-40 minutes until set. Let cool for 10 minutes before cutting into squares.
Apple Cinnamon Baked Oatmeal Cups
Equipment
- muffin tin
- silicone or paper liners
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Wire rack
Ingredients
- 2 cups old-fashioned rolled oats
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 3/4 cups milk (dairy or plant-based)
- 2 large eggs (or flax eggs for vegan option)
- 1/3 cup pure maple syrup
- 2 tbsp melted coconut oil (or butter)
- 1 tsp vanilla extract
- 1 1/2 cups diced apples (about 2 medium, Honeycrisp or Granny Smith)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners, preferably silicone for easy removal.
- In a large bowl, whisk together oats, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk milk, eggs, maple syrup, melted coconut oil, and vanilla until smooth.
- Pour wet mixture into dry and stir gently until just combined.
- Fold in diced apples and optional nuts until evenly distributed.
- Divide mixture into muffin cups, filling nearly to the top.
- Bake for 25–30 minutes until tops are golden and a toothpick comes out mostly clean.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
