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