Baked Apple Cinnamon Oatmeal Cups


1 and 1/2 cups (360ml) milk (dairy or nondairy)
2 large eggs
1/2 cup (120ml) pure maple syrup
1/2 cup (120g) unsweetened applesauce
3 cups (255g) old-fashioned whole rolled oats
1 teaspoon baking powder
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
1 heaping cup (120g) peeled chopped apple
Optional: 1/2 cup (50g) chopped walnuts or pecans
Optional: Coarse sugar for topping


Preheat the oven to 350°F (177°C). Grease a muffin pan with nonstick spray or use muffin liners (though the oatmeal cups may stick a bit to the liners).
In a large bowl, whisk together all the ingredients except for the apples (and nuts and coarse sugar). Add the diced apples and, if using, the nuts and fold. . The batter will be slightly liquidy.
Spoon the batter evenly into the muffin cups, ensuring that both the oats/apples and liquid are distributed in each cup. Fill the cups all the way to the top. Garnish the tops with coarse sugar, if desired.
Bake for 28-30 minutes, or until the edges are lightly browned and the tops appear set. Tent the muffin tin with a piece of aluminum foil if the tops are browning too soon.
Allow the oatmeal cups to cool for 5-10 minutes before serving.
Any leftover oatmeal cups can be tightly covered and refrigerated for up to 1 week.
These Baked Apple Cinnamon Oatmeal Cups make a convenient and delicious breakfast or snack option. They can be enjoyed straight from the fridge or warmed up if desired.

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