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Overhead view of cinnamon baked apple oats cups on a plate.

Apple Cinnamon Baked Oatmeal Cups

5 from 1 vote
Created by Mariam Ezzeddine
Made with a few pantry staples, this Cinnamon Apple Baked Oatmeal Cups comes together quickly and easily! Packed with old-fashioned oats and apple flavors, these cups are the best grab and go breakfast bites.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12 servings
servings

Ingredients

  • 3 cups old fashioned oats I used Bob's red mill
  • ½ cup light brown sugar
  • 2 tsp Cinnamon
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 tbsp turbinado sugar optional
  • 1 ½ cups diced apples
  • 2 large eggs room temperature
  • 1 ⅓ cup whole milk
  • ½ cup apple sauce
  • ⅓ cup maple syrup or less to taste

Instructions

  • Preheat oven to 350 F. Spray 12 cavity cupcake pan with cooking spray.
  • In a large mixing bowl add eggs and light brown sugar. Whisk to incorporate. Add apple sauce, milk, maple syrup, cinnamon. Whisk to incorporate.
  • In a separate bowl mix together oats, baking powder, and salt. Add into the liquid ingredients. Mix all to incorporate.
  • Add in 1 cup of diced apples and mix to incorporate.
  • Use a large ice cream scoop or ¼ cup measuring cup to divide the mixture evenly between the 12 muffin cups.
  • Press in remaining apple chunks into each cavity.
  • Sprinkle with the turbinado sugar on top.
  • Bake for 25-30 minutes or until lightly golden and puffed.
  • Serve warm with additional maple syrup.

Notes

  • el free to use a paper cupcake liner or a silicone version to make removing them easier.
  • It’s up to you if you want to peel the apples or not.
  • Feel free to add a handful of mini chocolate chips to the oatmeal cups for a sweeter treat.
  • Instant or quick cook oats won’t provide the same texture as old fashioned oatmeal. Be sure to use old fashion as it give the best texture for this recipes.
  • If you don’t have mape syrup, you can substitute an equal amount of honey instead.
  • Eggs are used as a binder for the recipe, but if you are allergic, you can replace by adding an extra 2/3 cups of apple sauce to the recipe.
  • I recommend not preparing this ahead of time because oatmeals absorb moisture and they will get dry by the time you bake them.
  • Make sure to use a non-stick muffin pan.
  • Add raisins in if you are a fan of them
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Nutrition

Calories: 185kcal | Carbohydrates: 36g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 195mg | Potassium: 179mg | Fiber: 3g | Sugar: 20g | Vitamin A: 96IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 1mg
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