Description
These Baked Apple Cinnamon Oatmeal Cups are a wholesome and delicious breakfast treat perfect for meal prep. Made with rolled oats, juicy diced apples, warming cinnamon and nutmeg, and naturally sweetened with maple syrup and applesauce, they bake into handy, portable cups that are perfect for a nourishing start to your day or a healthy snack. With optional nuts for added texture and nutrition, these oatmeal cups offer a balanced combination of fiber, protein, and natural sweetness.
Ingredients
Scale
Dry Ingredients
- 2 cups rolled oats
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup chopped walnuts or pecans (optional)
Wet Ingredients
- 1 cup diced apples (Granny Smith or Honeycrisp)
- 1 cup almond milk (or any milk of choice)
- 2 tbsp maple syrup or honey
- 1/2 cup applesauce
Instructions
- Preheat oven and prepare muffin tin: Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or line with paper liners to ensure the oatmeal cups don’t stick.
- Mix dry ingredients: In a large mixing bowl, combine the rolled oats, cinnamon, nutmeg, and if using, the chopped walnuts or pecans. Stir well to evenly distribute the spices and nuts.
- Combine wet ingredients: In a separate bowl, whisk together the almond milk, maple syrup (or honey), and applesauce until smooth and well blended.
- Combine wet and dry mixtures: Pour the wet mixture into the dry oats mixture and stir thoroughly until all ingredients are well combined and the oats are evenly coated.
- Add diced apples: Gently fold the diced apples into the oat mixture, ensuring they are evenly dispersed without breaking them up too much.
- Fill muffin cups: Spoon the oatmeal mixture into the prepared muffin tin cups, filling each about three-quarters full. Press down gently to compact the mixture slightly for better shape retention when baked.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve: Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, carefully transfer the baked oatmeal cups to a wire rack to cool slightly before serving.
Notes
- Use any type of milk you prefer; dairy or plant-based work well.
- Maple syrup can be substituted with honey or agave nectar for sweetness.
- For a nut-free version, omit the walnuts or pecans.
- These oatmeal cups can be stored in the refrigerator for up to 5 days or frozen for longer storage.
- Reheat in the microwave for 20-30 seconds before eating.
- Feel free to add raisins or dried cranberries for extra sweetness and texture.
