These easy Apple Baked Oatmeal Cups are a healthy breakfast that feels more like an indulgent dessert. Loaded with juicy apple chunks and spiced with cinnamon, you’ll want to wake up to them every morning. Gluten-free, dairy-free, vegan with grain-free, low carb, keto and paleo options.
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Baked Apple Oatmeal Cups
How does a soft and chewy oatmeal cookie muffin for breakfast sound? Like something you simply have to try, of course. Baked oatmeal cups are never scarce at our house. They work great for meal prep and make the perfect make-ahead grab-and-go breakfast for busy back-to-school mornings!
We’ll make new flavor batch on Monday and enjoy portions throughout the week whenever someone needs a grab-and-go breakfast or a quick midday snack. When it comes to these cinnamon apple baked oatmeal cups, they always disappear at a record pace!
If you’d like to make these oatmeal cups right before you plan to eat them, you’ll be chowing down in 30 minutes or less. We think it’s safe to say you’ve found a new go-to.
Is Apple Oatmeal Healthy?
Yes – and baked oatmeal is no exception. Oats are ultra-nutritious, with plenty of vitamins, minerals, antioxidants and fiber in each serving. Apples are approved for diabetics, great for digestion, and can even boost the immune system. As they say, an apple a day keeps the doctor away!
When it comes to this recipe in particular, the health benefits don’t stop there. These babies are made with no refined sugar, making them better for your body than the average oatmeal cups. They also contain no gluten, no dairy, and if necessary, no animal products at all.
What You’ll Need
Let’s talk about the ingredients that go into this wholesome breakfast. Scroll down to the recipe card for the accompanying amounts.
- Unsweetened Almond Milk: Or any other milk of your choice.
- Large Eggs: Substitute these for flax eggs if you’re vegan. To make a flax egg, combine 1 tablespoon of flax seed with 3 tablespoons of water and let the mixture rest until it thickens (about 2 minutes).
- Maple Syrup: Honey also works, as will any other desired sweetener.
- Melted Coconut Oil: Or olive oil. If you use coconut oil, note that it may firm up again when it comes into contact with cold liquids – this is totally normal.
- Pure Vanilla Extract
- Baking Powder: Not baking soda.
- Ground Cinnamon
- Sea Salt: To enhance the other flavors.
- Unsweetened Applesauce: You can use homemade applesauce or your favorite store-brand.
- Apple: Peeled, cored and diced. We like to cut a few thin apple slices to garnish the oatmeal cups as well.
- Gluten-Free Old-Fashioned Rolled Oats: Check the label to make sure your oats are certified gluten-free if needed. Don’t use quick or steel-cut oats, which require different cook times and varying liquid ratios. Need a grain-free oatmeal? Swap oats with equal mix of roughly chopped coconut flakes and sliced almonds (about 1 3/4 cups of each) or try our Paleo Oatmeal or Keto Oatmeal recipes.
How to Make Apple Oatmeal Cups
It’s time to put that oven to use in the best way possible. Get ready for a new weekly meal prep ritual!
- Prepare for Baking: Preheat the oven to 350°F. Grease a 12-cup muffin tin with nonstick cooking spray or line a baking sheet with silicone liners. Set the prepared pan aside.
- Combine Everything But the Oats: Whisk together the eggs, milk, maple syrup, coconut oil, vanilla, baking powder, cinnamon, salt, applesauce and chopped apples in a large bowl.
- Add Oats & Transfer Batter to Pan: Fold in the rolled oats, then divide the batter evenly among the muffin cups. Top each cup with a few thinly sliced apples or toppings of your choice if you’d like.
- Bake: Bake the oatmeal cups in the preheated oven for 18-25 minutes, or until the edges are lightly browned.
- Enjoy! Let the apple oatmeal cups rest in the pan for a few minutes, then flip them out onto a cooling rack and serve them warm.
Tips for Success
Follow these helpful tips to make sure your baked oatmeal cups come out perfect.
- Use the Right Kind of Oats: Don’t use instant oats or steel-cut oats in place of the old-fashioned rolled oats. Each variety has unique requirements regarding preparation.
- Ripeness is Key: You can use any kind of apple for your oatmeal cups – just be sure to choose one that’s nice and ripe. You want those chunks to be flavorful and juicy.
- Skip the Paper Liners: These oatmeal cups should either be baked in a greased muffin tin or high-quality silicone liners. Paper muffin liners will stick to them and cause an annoyance.
- Avoid Over-Baking: Baked oatmeal should be soft and chewy. If you don’t remove your oatmeal cups from the oven as soon as they’ve just begin to brown around the edges, they could get stiff and dry.
Serving Suggestions
Whether you top your apple oatmeal cups with your favorite nut butter or serve them alongside some Greek yogurt, you’ll be on cloud nine. Any breakfast side you’re craving is bound to make a good match – from Crispy Bacon to Fresh Fruit Salad. If you’re trying to go all in on the apple goodness, pair them with a creamy Apple Smoothie.
How to Store and Reheat Extras
Once cooled, leftover oatmeal cups should be transferred to an airtight container and kept in the fridge. They will stay fresh for up to 5 days. Reheat them in a 350°F toaster oven until they’re nice and warm. Individual cups can be warmed up in the microwave.
Can I Freeze Baked Oatmeal?
Easily! Tightly wrap each cooled oatmeal cup in plastic wrap and freeze them in an airtight container for up to 3 months. Unwrap them and thaw them out in the fridge before you reheat them.
More Healthy Make-Ahead Breakfast Ideas
These easy Apple Oatmeal Cups are a healthy breakfast that feels more like an indulgent dessert. Loaded with juicy apple chunks and spiced with cinnamon, you'll want to wake up to them every morning.
- 1 1/2 cups unsweetened almond milk or any other milk
- 2 large eggs or use flax eggs for vegan. For each flax egg - 1 tablespoon flax seed + 3 tablespoons water
- 1/2 cup maple syrup Or honey
- 4 teaspoons melted coconut oil Or olive oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/8 teaspoon sea salt
- 1/2 cup unsweetened applesauce
- 1 medium apple peeled cored & diced (about 1 cup)
- 3 1/2 cups gluten-free old-fashioned rolled oats , need a grain-free oatmeal? Swap oats with equal mix of roughly chopped coconut flakes and sliced almonds (about 1 3/4 cups of each) or try our Paleo Oatmeal or Keto Oatmeal recipes.
- thin apple slices optional, for garnish
Preheat oven to 350°F. Grease a 12-cup muffin tin with non-stick cooking spray or line baking sheet with silicone liners. Set aside.
In a large bowl, mix the flax seeds and water to make the flax egg. Set aside until thickened, about 2 minutes (skip if using regular egg). After 2 minutes, whisk in milk, maple syrup, coconut oil, vanilla, baking powder, cinnamon, salt, applesauce, and chopped apples. Fold in oats.
- Divide batter evenly into prepared muffin tin or silicone muffin liners. Top with more sliced apples, if desired.
- Bake in preheated oven for 18-25 minutes, or until set.
- Enjoy immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to enjoy.
- To Store: Refrigerate cooled oatmeal cups in an airtight container for up to 5 days. Reheat them in a 350°F toaster oven until warm. Individual cups can be reheated in the microwave.
- To Freeze: Tightly wrap each cooled oatmeal cup in plastic wrap and freeze them in an airtight container for up to 3 months. Unwrap and thaw them in the fridge before reheating.
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