Baked Apple-Cinnamon Oatmeal Cups
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These Baked Apple-Cinnamon Oatmeal Cups make for a filling, nutritious, and delicious breakfast on-the-go. They’re also great as a quick and satisfying snack. Keep them in the fridge for an easy ready-to-go breakfast on a busy and hectic week.
Baked Apple-Cinnamon Oatmeal Cups
These Baked Apple-Cinnamon Oatmeal Cups are absolutely delicious. They have the perfect combination of fall flavors and are so nutrient-dense. You will have a healthy and tasty breakfast ready to go with these. Also great to make as a quick snack.
These oatmeal cups work great for meal prepping. They make a decent batch for you to have breakfast ready for a couple of days. I love making these when I know we are having a long and hectic week ahead of us. They also come in handy when my husband has to go to work very early in the morning. I just pack a couple of these and he takes them to work for breakfast.
Another thing I love about these muffins is just how lovely they make my house smell. Every time I make them it smells like fall in my kitchen. The smell then travels all throughout my house. Just another great excuse to make a batch of these!
Health Benefits of Oats:
- Great source of protein
- Balances blood sugar
- Improves digestion
- Lowers cholesterol
- Rich in Iron
- Prevents cancer
- Boosts energy
- Rich in Antioxidants
- Relieves constipation
What are Oatmeal Cups?
Oatmeal cups are very similar to muffins. In fact, a muffin pan is used to make oatmeal cups and they come out shaped just like a muffin. The difference is that no flour is used when making oatmeal cups. Rather, oats are used which makes them so dense and filling.
What you need to make these Baked Apple-Cinnamon Oatmeal Cups:
Ingredients:
- Gluten-Free Old Fashioned Oats
- Oat Milk
- Maple Syrup
- Coconut Oil
- Eggs
- Vanilla Extract
- Pink Salt
- Cinnamon
- Flax Meal
- Baking Powder
- Applesauce
- Apple
Equipment:
- 12-Muffin Pan
- Muffin Liners
- Large Mixing Bowls
- Whisk
- Cooling Rack
How to make Baked Apple-Cinnamon Oatmeal Cups:
- Preheat oven at 350 degrees F.
- In a large mixing bowl combine dry ingredients; oats, salt, cinnamon, flax meal, and baking powder. Whisk together until all ingredients are well combined.
- In a separate large mixing bowl, whisk wet ingredients until well combined; eggs, maple syrup, coconut oil, vanilla extract, and applesauce.
- Pour wet ingredients into dry ones and whisk together. Make sure oats mixture is well coated with wet mixture.
- Peel, core and dice apple into small cubes. Fold diced apple into oat mixture.
- Line a 12 muffin pan with muffins liners. Use a spoon to evenly scoop mixture into each muffin mold. Start with scooping about 1 tablespoon into each mold. Then continue until all mixture has been evenly distributed throughout all the molds.
- Place muffins in preheated oven and bake for 30 minutes.
- Remove oatmeal cups from oven and place on a cooling rack. Allow them to cool-down for a few minutes until they can be handled. Remove cups from muffin pan.
- Serve immediately while oatmeal cups are still warm. Enjoy for breakfast or as a snack. Allow any leftover cups to completely cool-off. Place them in an airtight container and keep in the fridge for up to 5-7 days or in the freezer for 1-3 months.
Tips and Substitutions:
- Be sure to use muffin liners in muffin pan- This will prevent muffins from sticking to pan and makes clean up after much easier.
- Drizzle muffin pan with a bit of oil- This will help the liners to stay in place and make it easier to scoop oat mixture into molds.
- Use silicone muffin pan if you have one- This will make it even easier to make these cups.
- Use a cooling rack to cool-down cups- This way cups will cool-down evenly and no extra moisture will build inside.
- Substitute for flax meal- Use chia seeds or hemp hearts.
- Substitute for applesauce- Use a large ripe banana.
- Add some crushed nuts- Top these with some crushed walnuts or pecans for some extra crunch!
Meal Prepping it:
These Baked Apple-Cinnamon Oatmeal Cups are perfect for meal prep. They make for a filling, nutritious, and delicious on-the-go breakfast. They are also great to have as quick and satisfying snack. Make a batch or two and keep them ready in the fridge for breakfast to have during the week. Freeze some of them and keep them as part of your freezer stash for busy mornings.
How to store your Baked Apple-Cinnamon Oatmeal Cups:
Keep your oatmeal cups in a container with an airtight lid. Using a silicone bag is also a great option for these. Keep refrigerated to up to 5-7 days. These oatmeal cups also freeze well. Keep them frozen for up to 1-3 months. Thaw out in the fridge overnight and reheat in oven at 350 degrees F for 8-10 minutes.
Did you like this Baked Apple-Cinnamon Oatmeal Cups recipe? You may also like these other oats recipes:
- Baked Apple-Pecan Oatmeal
- Baked Banana Chocolate Chip Oatmeal
- How to Make Oatmeal
- Healthy Breakfast Cookies
- Gluten-Free “Caramel” Apple Granola
- PB&J Oatmeal Cups with Homemade Strawberry Chia Jam
- Gluten-Free Vegan Quinoa Granola
Baked Apple-Cinnamon Oatmeal Cups
These Baked Apple-Cinnamon Oatmeal Cups make for a filling, nutritious, and delicious breakfast on-the-go. They're also great as a quick and satisfying snack. Keep them in the fridge for an easy ready-to-go breakfast on a busy and hectic week.
Ingredients
- 3 cups rolled oats
- 1/4 tsp pink salt
- 2 tsp cinnamon
- 3 tbsp flax meal
- 1 tsp baking powder
- 2 eggs
- 1/4 cup maple syrup
- 1 cup oat milk (or milk of choice)
- 2 tbsp coconut oil
- 1 tsp vanilla extract
- 1/4 cup applesauce
- 1 apple
Instructions
Preheat oven at 350 degrees F.
In a large mixing bowl combine dry ingredients; oats, salt, cinnamon, flax meal, and baking powder. Whisk together until all ingredients are well combined.
In a separate large mixing bowl, whisk wet ingredients until well combined; eggs, maple syrup, coconut oil, vanilla extract, and applesauce.
Pour wet ingredients into dry ones and whisk together. Make sure oats mixture is well coated with wet mixture.
Peel, core and dice apple into small cubes. Fold diced apple into oat mixture.
Line a 12 muffin pan with muffins liners. Use a spoon to evenly scoop mixture into each muffin mold. Start with scooping about 1 tablespoon into each mold. Then continue until all mixture has been evenly distributed throughout all the molds.
Place muffins in preheated oven and bake for 30 minutes.
Remove oatmeal cups from oven and place on a cooling rack. Allow them to cool-down for a few minutes until they can be handled. Remove cups from muffin pan.
Serve immediately while oatmeal cups are still warm. Enjoy for breakfast or as a snack. Allow any leftover cups to completely cool-off. Place them in an airtight container and keep in the fridge for up to 5-7 days or in the freezer for 1-3 months.
Recipe Notes
Tips and Substitutions:
- Be sure to use muffin liners in muffin pan- This will prevent muffins from sticking to pan and makes clean up after much easier.
- Drizzle muffin pan with a bit of oil- This will help the liners to stay in place and make it easier to scoop oat mixture into molds.
- Use silicone muffin pan if you have one- This will make it even easier to make these cups.
- Use a cooling rack to cool-down cups- This way cups will cool-down evenly and no extra moisture will build inside.
- Substitute for flax meal- Use chia seeds or hemp hearts.
- Substitute for applesauce- Use a large ripe banana.
- Add some crushed nuts- Top these with some crushed walnuts or pecans for some extra crunch!
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
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