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Easy Apple Cinnamon Baked Oatmeal Cups

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These portable, forgiving baked oatmeal cups are made with grated and chopped apples for the perfect texture. Ready in about 30 minutes, they’re ideal for meal prep and make your kitchen smell like autumn.

Ingredients

Scale
  • 2 cups rolled oats (old-fashioned)
  • 2 medium apples (one grated, one finely chopped; Honeycrisp, Fuji, or Granny Smith)
  • 1 cup milk (dairy, almond, oat, or coconut)
  • 2 large eggs (room temperature preferred)
  • 3 tablespoons unsalted butter, melted (or coconut oil for dairy-free)
  • 1/3 cup maple syrup (or honey, brown sugar)
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Optional: 1/2 cup chopped walnuts or pecans, 1/4 cup raisins or dried cranberries
  • Optional topping: turbinado sugar and extra cinnamon

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin generously.
  2. Wash both apples. Grate one using the large holes of a box grater (skin on). Finely chop the second apple into small cubes, about 1/4-inch. Set aside.
  3. In a large bowl, combine 2 cups rolled oats, 1 teaspoon baking powder, 1 1/2 teaspoons cinnamon, and 1/4 teaspoon salt. Stir with a fork. If adding nuts or dried fruit, stir them in now.
  4. In a medium bowl, whisk 2 eggs until frothy, about 30 seconds. Add 1 cup milk, 1/3 cup maple syrup, 3 tablespoons melted butter, and 1 teaspoon vanilla. Whisk until smooth and slightly thickened.
  5. Pour wet ingredients into dry ingredients. Add both grated and chopped apples. Stir with a rubber spatula until just combined (about 15 strokes). Batter will be loose and soupy.
  6. Divide mixture evenly among 12 muffin cups, filling each about 3/4 full. Sprinkle tops with a pinch of cinnamon and a teaspoon of turbinado sugar if using.
  7. Bake on middle rack for 20-25 minutes. Check at 20 minutes: tops should be golden and firm, toothpick inserted in center should come out clean or with a few moist crumbs. If centers look wet, bake 3-5 more minutes.
  8. Let cups rest in tin for 5 minutes. Run a butter knife around edges to loosen, then transfer to a cooling rack. Cool for at least 10 minutes before serving.

Notes

Don’t skip the 5-minute rest in the tin after baking—it lets the oats absorb remaining liquid. For best texture, grate one apple and chop the other. Room temperature eggs help prevent batter lumps. Store in airtight container in fridge up to 5 days; freeze up to 3 months. Reheat with a splash of milk to prevent drying.

Nutrition

Keywords: baked oatmeal cups, apple cinnamon oatmeal, healthy breakfast, meal prep breakfast, easy oatmeal recipe

Find it online: https://yumbelle.com/easy-apple-cinnamon-baked-oatmeal-cups/