Apple Cinnamon Oatmeal Cups
These Baked Apple Cinnamon Oatmeal Cups are a wholesome, meal-prep-friendly breakfast. With fiber-rich oats, naturally sweet apples, and a hint of cinnamon, they provide lasting energy and plant-based protein. Perfect for busy mornings or a healthy snack, these lightly sweetened oatmeal cups are easy to make, freezer-friendly, and delicious served with nut butter or a splash of almond milk.
Equipment
- 1 large mixing bowl
- 12-cup muffin tin
- Cooking spray or coconut oil (for greasing)
- Measuring Cups and Spoons
- Mixing Spoon or Spatula
Ingredients
- 3 cups old-fashioned oats
- 2 tablespoons ground flaxseed
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 3/4 cups unsweetened almond milk
- 1/2 cup unsweetened applesauce
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup Granny Smith apple diced
- Optional: extra apple pieces and cinnamon for topping
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures that your oatmeal cups will bake evenly. While the oven is warming, you can start preparing the ingredients so everything is ready to mix. Preheating is key for achieving a golden-brown exterior and a perfectly set texture.
- Prepare the Muffin Tin: Lightly grease a 12-cup muffin tin with cooking spray or a thin layer of coconut oil. This will prevent the oatmeal cups from sticking and make it easy to remove them after baking. If you prefer, you can also line the cups with paper liners, though greasing is usually sufficient for a smooth finish.
- Mix the Dry Ingredients: In a large mixing bowl, combine 3 cups of old-fashioned oats, 2 tablespoons of ground flaxseed, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and 1/4 teaspoon of salt. Use a spoon or spatula to thoroughly mix the ingredients. This step ensures that the flavors are evenly distributed and the baking powder is well incorporated for light, fluffy oatmeal cups.
- Combine the Wet Ingredients: In a separate bowl or measuring cup, mix 1 3/4 cups unsweetened almond milk, 1/2 cup unsweetened applesauce, 1/4 cup maple syrup, and 1 teaspoon vanilla extract. Stir until smooth and uniform. The almond milk provides moisture, while the applesauce adds natural sweetness and a tender texture. Maple syrup enhances the flavor without overpowering the apples.
- Combine Wet and Dry Ingredients: Slowly pour the wet mixture into the bowl with the dry ingredients. Using a spatula or large spoon, fold the ingredients together gently but thoroughly until a uniform batter forms. Make sure there are no pockets of dry oats remaining. A well-mixed batter ensures every oatmeal cup has the same texture and flavor.
- Fold in the Apples: Take 1 cup of diced Granny Smith apple and fold them into the oatmeal mixture. Distribute the apple pieces evenly throughout the batter so that each cup will have sweet, slightly tart bites of apple. The apples not only add flavor but also natural moisture and a delightful texture contrast.
- Fill the Muffin Cups: Spoon the batter evenly into the 12 prepared muffin cups, filling each one to the top. For extra flavor and a visually appealing finish, you can top each cup with a few additional apple pieces and a light sprinkle of cinnamon. This adds aroma and makes the baked cups look inviting.
- Bake Until Golden Brown: Place the muffin tin in the preheated oven and bake for 25 minutes. During baking, the oats will absorb the liquid and set into firm yet tender cups. Check for doneness by gently pressing the top of a cup—if it springs back slightly, it’s ready. The edges should be lightly golden, and the tops should have a pleasant, slightly firm texture.
- Cool Completely: Remove the muffin tin from the oven and let the oatmeal cups cool for at least 10–15 minutes. Cooling is essential for them to set fully, making them easier to remove without breaking. You can leave them in the tin while cooling or transfer to a wire rack for faster cooling.
- Store and Serve: Once cooled, transfer the oatmeal cups to an airtight container. Store in the refrigerator for up to 5 days, or freeze for long-term storage up to several months. These cups are perfect eaten cold, at room temperature, or lightly warmed in the microwave. Serve them with a smear of nut butter, a drizzle of maple syrup, or a splash of almond milk for extra flavor and creaminess.
- Optional Flavor Enhancement: For a richer apple flavor, you can sauté the diced apples in a small pan with a teaspoon of coconut oil, a pinch of cinnamon, nutmeg, and a drizzle of maple syrup before folding them into the batter. Cook until slightly softened and syrupy. This step deepens the flavors and adds a subtle caramelized note to your baked oatmeal cups.
Notes
- For best texture, use old-fashioned oats rather than quick oats—they hold their shape better during baking.
- Granny Smith apples are ideal for these cups due to their tartness, which balances the sweetness of maple syrup.
- Adjust sweetness to your preference: add more maple syrup or a touch of brown sugar if desired.
- Lightly greasing the muffin tin or using silicone liners ensures easy removal without sticking.
- Allow the oatmeal cups to cool completely before storing; they set properly and maintain shape.
- Optional: a small pinch of cloves or cardamom can be added for a warm, cozy flavor twist.
