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Tasty Baked Apple Cinnamon Oatmeal Cups

Baked Apple Cinnamon Oatmeal Cups

These baked apple cinnamon oatmeal cups are a comforting and healthy solution for hectic weekday mornings. They are a versatile, grab-and-go breakfast treat with a wonderful chewy texture from old-fashioned oats and natural sweetness from applesauce and maple syrup. You can make a large batch on a Sunday for a stress-free and delicious breakfast for the entire week.
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 and 1/2 cups (360ml) Milk (dairy or non-dairy alternative)
  • 2 large eggs
  • 1/2 cup (120ml) pure maple syrup
  • 1/2 cup (120g) unsweetened applesauce
  • 3 cups (255g) old-fashioned whole oats
  • 1 teaspoon baking powder
  • 1 and 1/2 teaspoons cinnamon powder
  • 1/4 teaspoon nutmeg powder
  • 1/2 teaspoon vanilla essence
  • 1/4 teaspoon salt
  • 1 generous cup of chopped peeled apple (about 1 large apple)
  • 1/2 cup (50g) of chopped walnuts or pecans (Optional)
  • A sprinkle of coarse sugar (Optional Topping)

Equipment

  • 12-cup muffin tin
  • large bowl
  • Medium bowl
  • whisk
  • spatula
  • wire rack

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or generously grease it with butter or non-stick spray.
  2. In a large bowl, whisk together the milk, eggs, maple syrup, unsweetened applesauce, and vanilla essence until everything is smooth and well combined.
  3. In a separate medium bowl, stir together the old-fashioned oats, baking powder, cinnamon powder, nutmeg powder, and salt.
  4. Pour the dry ingredients into the bowl with the wet ingredients. Stir gently with a spatula until just combined. Do not overmix.
  5. Gently fold in the chopped apple and the optional chopped nuts until they are evenly distributed throughout the batter.
  6. Divide the batter evenly among the 12 prepared muffin cups. They should be filled almost to the top.
  7. If using, sprinkle a little coarse sugar over the top of each cup.
  8. Place the muffin tin in the preheated oven and bake for 25-30 minutes. The oatmeal cups are done when they are set, firm to the touch, and lightly golden brown around the edges.
  9. Let the oatmeal cups cool in the muffin tin for at least 10-15 minutes before removing them. This allows them to set properly. After they've firmed up, transfer them to a wire rack to cool completely.

Notes

Use old-fashioned rolled oats for the best texture; instant or quick-cooking oats will turn mushy. Let the cups cool almost completely in the muffin tin before removing to prevent them from crumbling. For a vegan version, use two 'flax eggs' and non-dairy milk. For gluten-free, ensure you use certified gluten-free oats. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. They can be frozen for up to 3 months.