Apple Cinnamon Baked Oatmeal Cups – Easy, Make-Ahead Breakfast
These apple cinnamon baked oatmeal cups are the kind of breakfast that makes busy mornings feel less rushed. They’re hearty, lightly sweet, and smell like a cozy fall morning. You can bake a batch on Sunday and have grab-and-go breakfasts all week.
They’re great warm or cold, loved by kids and adults, and easy to customize. If you like the flavor of apple pie without the fuss, this recipe will hit the spot.
Apple Cinnamon Baked Oatmeal Cups - Easy, Make-Ahead Breakfast
Ingredients
Method
- Prep the pan: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin well or line with parchment liners.Lightly greasing liners helps prevent sticking.
- Mix dry ingredients: In a large bowl, combine oats, baking powder, cinnamon, nutmeg, and salt. Stir to distribute the spices evenly.
- Whisk wet ingredients: In a medium bowl, whisk the eggs. Add milk, maple syrup, vanilla, and melted oil.Whisk until smooth.
- Combine: Pour the wet mixture into the oat mixture. Stir until everything is moistened. Fold in the diced apple, nuts, and raisins if using.
- Rest briefly: Let the batter sit for 5 minutes so the oats hydrate.This helps the cups hold together better.
- Fill the tin: Divide the mixture evenly among the 12 cups. Make sure each cup gets a good mix of liquid and oats. If needed, spoon extra liquid over dry-looking cups.
- Bake: Bake for 22–28 minutes, until the centers are set and the tops are lightly golden.A toothpick should come out mostly clean.
- Cool: Let them cool in the pan for 10 minutes, then transfer to a rack. Cooling helps them firm up for easy removal.
- Serve: Enjoy warm as is, or top with a dollop of yogurt, a drizzle of maple syrup, or a smear of nut butter.
Why This Recipe Works
- Make-ahead friendly: These cups keep well in the fridge and reheat in seconds, so you’re set for the week.
- Balanced texture: Using a mix of rolled oats, diced apples, and a touch of oil keeps them moist yet sturdy enough to hold.
- Not too sweet: Maple syrup and apples add natural sweetness without overwhelming the oats.
- Good nutrition: You get fiber from oats and apples, protein from eggs, and healthy fats from nuts (optional).
- Customizable: Swap milk, sweeteners, or add-ins to fit your taste or dietary needs.
Ingredients
- 2 cups old-fashioned rolled oats (not quick oats)
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 teaspoon fine sea salt
- 2 large eggs
- 1 3/4 cups milk (dairy or unsweetened almond, oat, or soy)
- 1/3 cup pure maple syrup or honey
- 2 teaspoons pure vanilla extract
- 2 tablespoons melted coconut oil or neutral oil (or unsalted butter, melted)
- 1 medium apple, peeled if you prefer, finely diced (about 1 1/2 cups)
- 1/3 cup chopped walnuts or pecans (optional)
- 2 tablespoons raisins or dried cranberries (optional)
Instructions
- Prep the pan: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin well or line with parchment liners.
Lightly greasing liners helps prevent sticking.
- Mix dry ingredients: In a large bowl, combine oats, baking powder, cinnamon, nutmeg, and salt. Stir to distribute the spices evenly.
- Whisk wet ingredients: In a medium bowl, whisk the eggs. Add milk, maple syrup, vanilla, and melted oil.
Whisk until smooth.
- Combine: Pour the wet mixture into the oat mixture. Stir until everything is moistened. Fold in the diced apple, nuts, and raisins if using.
- Rest briefly: Let the batter sit for 5 minutes so the oats hydrate.
This helps the cups hold together better.
- Fill the tin: Divide the mixture evenly among the 12 cups. Make sure each cup gets a good mix of liquid and oats. If needed, spoon extra liquid over dry-looking cups.
- Bake: Bake for 22–28 minutes, until the centers are set and the tops are lightly golden.
A toothpick should come out mostly clean.
- Cool: Let them cool in the pan for 10 minutes, then transfer to a rack. Cooling helps them firm up for easy removal.
- Serve: Enjoy warm as is, or top with a dollop of yogurt, a drizzle of maple syrup, or a smear of nut butter.
How to Store
- Refrigerator: Store cooled oatmeal cups in an airtight container for up to 5 days. Place parchment between layers to prevent sticking.
- Freezer: Freeze on a baking sheet until solid, then transfer to a freezer bag for up to 3 months.
Press out extra air to avoid freezer burn.
- Reheat: Microwave 20–30 seconds from the fridge or 45–60 seconds from frozen. You can also warm them in a 300°F (150°C) oven for 8–10 minutes.
Health Benefits
- High in fiber: Rolled oats and apples provide soluble fiber, which supports digestion and helps keep you full longer.
- Steady energy: Complex carbs from oats release slowly, helping avoid blood sugar spikes.
- Heart-friendly: Oats contain beta-glucan, which has been linked to healthy cholesterol levels.
- Protein boost: Eggs and milk add a bit of protein, especially if you pair a cup with yogurt or nut butter.
- Lower sugar than muffins: Sweetened mainly with fruit and a modest amount of maple syrup, these are a smarter choice than most bakery muffins.
Common Mistakes to Avoid
- Using quick oats: They can turn mushy. Stick to old-fashioned rolled oats for the best texture.
- Skipping the rest: Letting the mixture sit for a few minutes helps the oats absorb liquid, preventing crumbly cups.
- Uneven filling: Make sure each cup gets both liquid and oats, or some cups will be dry while others are soggy.
- Overbaking: These can dry out.
Pull them when the centers are set and the edges are lightly golden.
- Not greasing well: Even with liners, a light spray helps release cleanly, especially with apples and maple syrup in the mix.
Variations You Can Try
- Apple pie twist: Add 1/4 teaspoon ground ginger and a pinch of cloves, and top with a sprinkle of cinnamon sugar before baking.
- Carrot-apple: Fold in 1/2 cup finely grated carrot and a tablespoon of shredded coconut for extra texture.
- High-protein: Stir in 1/4 cup plain Greek yogurt and reduce milk by 1/4 cup. Or add 2 tablespoons of ground flaxseed.
- No-refined-sugar: Skip the maple syrup and use 2 extra tablespoons of milk plus 2 mashed Medjool dates, finely chopped.
- Vegan: Use plant milk, swap eggs for 2 flax eggs (2 tablespoons ground flax + 5 tablespoons water), and use maple syrup.
- Gluten-free: Choose certified gluten-free oats and ensure your baking powder is gluten-free.
- Crunchy top: Sprinkle each cup with chopped nuts or a few oats mixed with a touch of maple before baking.
FAQ
Can I use steel-cut oats?
Steel-cut oats won’t soften enough with this method. If that’s all you have, par-cook them first until just tender, then proceed, but the texture will be denser.
Do I have to peel the apple?
No.
The peel softens in the oven and adds fiber. If you prefer a smoother texture, peel it.
Can I make this without eggs?
Yes. Use flax eggs (2 tablespoons ground flax mixed with 5 tablespoons water, rested for 5 minutes).
The cups will be slightly softer but still hold.
What kind of apples work best?
Firm, slightly tart apples like Honeycrisp, Pink Lady, or Granny Smith hold their shape and balance the sweetness nicely.
How do I prevent soggy cups?
Dice the apples finely, measure the milk accurately, and let the mixture rest before baking. Also, avoid overfilling with extra liquid.
Can I double the recipe?
Absolutely. Bake in two muffin tins or in batches.
If baking in a casserole dish, increase the time to 30–35 minutes and cut into squares.
Are these good for toddlers?
Yes. They’re soft and mildly sweet. For little ones, skip nuts and cut cups into small pieces.
You can reduce the maple syrup if needed.
What can I use instead of maple syrup?
Honey works well. Agave or brown sugar also work; if using dry sugar, add an extra tablespoon of milk.
Can I add protein powder?
Yes. Add 1/4 cup vanilla or unflavored protein powder and increase milk by 2–3 tablespoons to keep the batter moist.
How long do they last at room temperature?
Because of eggs and milk, store them in the fridge after they cool.
They can sit out for up to 2 hours safely.
In Conclusion
Apple cinnamon baked oatmeal cups make breakfast simple, satisfying, and stress-free. They’re easy to mix, bake well, and hold up for days. With warm spices and juicy apple bits, they taste like comfort in a portable package.
Keep a batch in your fridge, and mornings get a whole lot easier. Add your favorite toppings and enjoy them your way.
