Cozy Apple Cinnamon Baked Oatmeal Cups

An easy, make-ahead breakfast with fall flavor in every bite!

If you’re looking for a healthy grab-and-go breakfast that feels like a warm hug, these Apple Cinnamon Baked Oatmeal Cups are it. Made with simple ingredients, no refined sugar, and packed with oats and fresh apples, these muffin-like bites are soft, chewy, and full of cozy spice.

They’re perfect for busy mornings, snack breaks, or lunchboxes—and bonus: they freeze beautifully!

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Why You’ll Love This Recipe:

• One-bowl, no-fuss prep
• Packed with real apples and warm cinnamon spice
• Moist and tender on the inside, golden on top
• Naturally gluten-free (if using certified oats)
• Freezer-friendly and kid-approved

Ingredient Highlights:

• Rolled oats: The hearty base—old-fashioned oats hold their shape best.
• Maple syrup: A natural sweetener that adds rich, warm flavor.
• Applesauce: Keeps them moist without needing butter or oil.
• Chopped apples: Use your favorite variety (like Honeycrisp or Granny Smith).
• Warm spices: Cinnamon and nutmeg for that classic apple pie flavor.

Step-by-Step Instructions

1. Preheat Oven:
   Set your oven to 350°F (177°C). Spray a 12-cup muffin pan generously with nonstick spray (skip liners if you want to avoid sticking).
2. Mix Wet Ingredients:
   In a large bowl, whisk together milk, eggs, maple syrup (or honey), vanilla extract, and applesauce until smooth.
3. Add Dry Ingredients:
   Stir in the oats, baking powder, cinnamon, nutmeg, and salt.
4. Fold in Apples & Nuts:
   Gently fold in the chopped apples and optional nuts using a spatula.
5. Fill Muffin Pan:
   Evenly divide the mixture into all 12 muffin cups, filling each to the top. Ensure you get both oats and liquid in each cup.
6. Optional Topping:
   Sprinkle a little coarse sugar on top for extra texture and crunch.
7. Bake:
   Bake for 28–30 minutes or until the tops are set and lightly golden. If browning too fast, tent with foil halfway through.
8. Cool & Serve:
   Let them cool in the pan for 5–10 minutes before removing. Serve warm or cool completely for storage.

Helpful Tips:

• The batter will look a bit runny—totally normal! Just stir well before scooping.
• Want extra crunch? Top with chopped walnuts or a sprinkle of coarse sugar before baking.
• Store leftovers in the fridge for up to 1 week or freeze for up to 3 months.

Flavor Ideas to Try:

• Banana: Swap applesauce for mashed banana.
• Blueberry: Use berries instead of chopped apples.
• Chocolate Chip: Stir in a handful of mini chips for a fun twist.
• Nut Butter: Swirl in peanut or almond butter for extra richness.

How to Serve

• Warm with a drizzle of nut butter or maple syrup for a comforting breakfast.
• Top with yogurt and fruit for a protein-packed morning meal.
• Pair with coffee or tea as a light snack.
• Pack in lunchboxes for kids or adults — they hold their shape well and don’t crumble.

Tip: To reheat, microwave for 15–20 seconds or warm in a 350°F oven for 5 minutes.

Storage

• Fridge: Store cooled oatmeal cups in an airtight container for up to 1 week.
• Freezer: Wrap individually or store in a ziplock bag. Freeze for up to 3 months.
• To Thaw: Leave on the counter or refrigerate overnight. Reheat before serving.

Best practice: Freeze in batches to always have a healthy option ready!

✅ Benefits

• Refined sugar-free: Sweetened naturally with maple syrup or honey.
• High in fiber & whole grains: Thanks to old-fashioned oats and apples.
• Portable & meal-prep friendly: Perfect for busy mornings or quick snacks.
• Kid-friendly: Soft, chewy, and naturally sweet — little ones love them!
• Customizable: Swap fruits, spices, or add-ins to suit your taste.

Common Mistakes to Avoid

1. Skipping the spray (even with liners): These stick easily—always grease your muffin tin well.
2. Not mixing the batter well: Make sure oats, liquid, and fruit are evenly distributed in each cup.
3. Using steel-cut oats without prepping: These need soaking and longer bake times.
4. Overbaking: Leads to dry or tough oatmeal cups. Check at 28 minutes!
5. Letting the batter sit too long before baking: The oats will soak up the liquid and throw off the texture. Mix and bake immediately.

❓ Frequently Asked Questions

Q: Can I use quick oats instead of rolled oats?
A: Yes, but the cups will be a bit drier and less chewy. Rolled oats give the best texture.

Q: What can I use instead of applesauce?
A: Mashed banana or melted coconut oil work well as substitutes.

Q: Are these freezer-friendly?
A: Absolutely! Freeze after baking and cooling. Reheat in the microwave or oven before serving.

Q: Can I make this recipe egg-free?
A: Yes! Use 1/3 cup of unsweetened applesauce or mashed banana to replace the eggs. The cups may be softer.

Q: How do I prevent the oatmeal cups from sticking to the pan?
A: Generously grease the muffin pan. Avoid using liners unless sprayed, as these stick easily.

Q: Can I make them sweeter?
A: You can add more maple syrup, a spoon of brown sugar, or a sprinkle of chocolate chips if desired.

Q: What apples work best?
A: Granny Smith, Fuji, and Honeycrisp are all great options.

Q: Can I use steel-cut oats?
A: Yes, but soak them in milk for 30 minutes first and extend the baking time slightly.

Q: Are these muffins or oatmeal?
A: They’re a hybrid—firmer than oatmeal but softer and chewier than traditional muffins.

Q: How long do they last in the fridge?
A: Store in an airtight container for up to 7 days.

Apple Cinnamon Baked Oatmeal Cups Recipe Card

Prep Time: 5 minutes
Cook Time: 25–30 minutes
Total Time: ~35 minutes
Yields: 12 oatmeal cups

Ingredients:

• 1½ cups milk (any kind)
• 2 large eggs
• ½ cup pure maple syrup or honey
• ½ cup unsweetened applesauce
• 3 cups old-fashioned rolled oats
• 1 tsp baking powder
• 1½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ tsp vanilla extract
• ¼ tsp salt
• 1 heaping cup peeled, chopped apple (any variety)
• Optional: ½ cup chopped walnuts or pecans
• Optional: Coarse sugar for sprinkling

Instructions:

1. Preheat oven to 350°F (175°C). Grease or spray a 12-count muffin tin (avoid liners—these stick).
2. In a large bowl, whisk together milk, eggs, syrup, applesauce, and vanilla.
3. Stir in oats, baking powder, cinnamon, nutmeg, and salt.
4. Fold in the chopped apples and optional nuts. Batter will be loose—this is good!
5. Spoon into muffin tin, filling each cup to the top. Add coarse sugar if desired.
6. Bake for 28–30 minutes or until golden and set. Cool for 10 minutes before removing.
7. Store in an airtight container in the fridge for 5–7 days, or freeze up to 3 months.