Apple Cinnamon Baked Oatmeal Cups

Using a few simple ingredients and 1 bowl, throw these healthy apple cinnamon baked oatmeal cups in the oven. They’re ready in about 30 minutes. My whole family, toddler included, loves them. Try the other flavors listed, too!

stack of apple cinnamon baked oatmeal muffins

These Baked Oatmeal Cups Are:

  • Refined sugar free (no added refined sugar)
  • Definitely healthy
  • Easy & quick
  • Soft-baked & moist in the center
  • Chewy on top
  • Garnished with crunchy coarse sugar
  • Dairy free if using dairy free milk
  • Gluten free if using certified GF oats

The fall season may mean saying GOODBYE to pool days, but it also means giving a big HELLO to favorite seasonal flavors and comforting healthy snacks. (Whole wheat mini pumpkin muffins!) With fall flavors on my mind, I tested out a muffin version of my baked oatmeal. These oatmeal cups are a little more solid and sturdy than the creamy baked oatmeal, so they’re awesome as a portable breakfast or snack. And if you’re still in summer mode (I totally am!), swap the apples for blueberries or strawberries. These were so good!

apple cinnamon oatmeal muffins

Are They Oatmeal? Are They Muffins?

Yes and yes. More solid than oatmeal, but not as cakey as blueberry oatmeal muffins. 🙂

Ingredients in Baked Oatmeal Cups

You need 11 simple ingredients for my baked oatmeal cups. Each is important!

  1. Milk: Milk softens the oats and keeps the centers moist. I reduced the amount from my baked oatmeal so the oatmeal muffins are a little more solid.
  2. Eggs: Eggs provide protein and structure.
  3. Maple Syrup: Pure maple syrup sweetens and flavors these baked oatmeal cups. If needed, honey is a wonderful substitute.
  4. Unsweetened Applesauce: Applesauce adds flavor and takes the place of butter or oil. I love using applesauce to replace all or some oil in certain baked goods, like my morning glory muffins.
  5. Oats: Oats are the base of the entire recipe. Old-fashioned whole rolled oats are the best and also what I recommend for oatmeal raisin cookies. Quick oats work, but the centers of the oatmeal cups aren’t as moist. Steel cut oats require extra prep, see recipe note.
  6. Baking Powder: Baking powder prevents the oatmeal cups from tasting dense.
  7. Cinnamon & Nutmeg: Can you eat an apple baked good without either?! If you have any in the house, feel free to use apple pie spice instead.
  8. Vanilla Extract: Vanilla extract adds flavor.
  9. Salt: Salt adds flavor.
  10. Apples: Grab your favorite apple variety, peel it, and chop it into bite-size pieces. I usually use Granny Smith or Honeycrisp. Any variety works. No need to pre-cook the apples before adding to the oat mixture.

apple cinnamon oatmeal cups batter in a glass bowl

Baker’s Tip: The batter is liquid-y. When you’re dividing the batter between the muffin cups, make sure you have both liquid AND oats/apples in each. Spoon batter all the way to the top of each. The recipe yields 12 apple cinnamon baked oatmeal cups.

apple cinnamon oatmeal cups batter in a muffin pan

1 Bowl, No Mixer Recipe

Besides taking approximately 2 seconds to prep, these oatmeal cups only require 1 bowl. No need to break out your mixer– instead, fold the mixture together by hand. They’re done in about 25 minutes. It’s practically shocking how easy these are.

Little workbig reward.

I usually prep these or regular baked oatmeal in the beginning of the week, then refrigerate for quick breakfasts or snacks. Reheat in the microwave for a few seconds to warm them up. They freeze and thaw beautifully, too!

healthy apple cinnamon baked oatmeal cups in a muffin pan

stack of apple cinnamon baked oatmeal cups

Who doesn’t crave a little variety?! Instead of apple, try any of these flavors. 🙂

Flavors & Add-Ins

  1. Pumpkin: See my pumpkin baked oatmeal cups. I swapped applesauce for pumpkin and reduced the milk to make up for extra pumpkin.
  2. Blueberry: Leave out the nutmeg, reduce cinnamon to 1 teaspoon, and swap apples for fresh or frozen blueberries. No need to thaw.
  3. Banana: Swap the applesauce for mashed banana.
  4. Chocolate Chip: Swap apples for chocolate chips. If desired, leave out the nutmeg.
  5. Peanut Butter / Nut Butter: Reduce applesauce to 1/3 cup. Add 1/2 cup nut butter. Leave out apples and nutmeg, if desired.
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
stack of apple cinnamon baked oatmeal cups

Baked Apple Cinnamon Oatmeal Cups

  • Author: Sally
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 cups
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


Using a few simple ingredients and 1 bowl, throw together these healthy apple cinnamon baked oatmeal cups. They’re soft and moist inside with chewy tops and plenty of flavor. Make them ahead and enjoy all week long!


  • 1 and 1/2 cups (360ml) milk (dairy or nondairy)
  • 2 large eggs*
  • 1/2 cup (120ml) pure maple syrup*
  • 1/2 cup (120g) unsweetened applesauce
  • 3 cups (240g) old-fashioned whole oats*
  • 1 teaspoon baking powder
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 heaping cup peeled chopped apple*
  • optional: 1/2 cup (50g) chopped walnuts or pecans
  • optional: coarse sugar for topping


  1. Preheat oven to 350°F (177°C). Generously spray a muffin pan with nonstick spray. If using muffin liners, spray them with nonstick spray. The oatmeal cups stick to the liners a bit regardless, so I recommend skipping them.
  2. Whisk all of the ingredients together, except for the apples (and nuts and coarse sugar), in 1 large bowl. Using a spoon or rubber spatula, fold in the apples and nuts (if using). Batter will be a little liquid-y. Spoon batter evenly into muffin cups, making sure both the oats/apples and liquid are in each. Fill all the way to the top. See photo above. If desired, sprinkle the tops with coarse sugar.
  3. Bake for 25-30 minutes or until the edges are lightly browned and top appears set. If the tops appear to brown very quickly, tent a piece of aluminum foil on top.
  4. Cool for 5 minutes before serving. Cover leftover oatmeal cups tightly and refrigerate for up to 1 week.


  1. Make Ahead & Freezing Instructions: Bake the oatmeal cups, cool completely, and store in the refrigerator all week for easy breakfasts. Reheat in the microwave or bake in a 350°F (177°C) oven for 5-6 minutes. To freeze, bake and cool oatmeal cups. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator or at room temperature. Warm to your liking.
  2. Don’t: Do not make oatmeal batter ahead of time. The oats will soak up all the liquid! Whisk it all together, then bake right away. See make ahead instructions above for alternative.
  3. Eggs: Eggs bind the ingredients and add wonderful flavor. If needed, you can replace the eggs with 1/3 cup unsweetened applesauce or mashed banana.
  4. Sugar: I recommend pure maple syrup because the flavor is outstanding and the baked oatmeal is extra moist! Instead, you can use packed brown sugar, coconut sugar, or honey.
  5. Oats: Whole oats give you the best texture. You can use quick oats instead, but they soak up more moisture so the centers won’t be as moist. If using steel-cut oats, soak the oats in the milk for 30 minutes, then stir in the rest of the ingredients. Add a few extra minutes to the bake time. The oatmeal cups are best with whole oats.
  6. Apples: Use your favorite variety such as Granny Smith, Fuji, or Honeycrisp. You need about 1 medium apple.
  7. Nutrition Information Per Oatmeal Cup (with unsweetened applesauce and unsweetened almond milk using Spark Recipe Calculator): Calories 138, Total Fat 3g, Carbohydrate 26g, Dietary Fiber 3g, Sugars 11g, Protein 4g.

Keywords: oatmeal


  1. Yummm! So moist, tasty, easy & versatile. Makes me eager for Fall & Winter!! Thanks for another great recipe

  2. Had a great baking weekend
    Made the Apple Cider Donuts and they are better then the donuts we always buy when we go apple picking .
    The Salted Carmel Apple Pie was wonderful . It had such a different taste and made the house smell like a country fair .
    I had to make the Carmel twice because I felt the first Attempt tasted burnt ( it had a funny after taste )
    But the second was lighter in color and so good .
    Thank you Sally
    Stay well

  3. Hi Sally! Can I make this recipe in a single cake container rather than muffin cups? Would it rise well? And I must add, that I have made so many of your recipes in the past months, much to the delight of family and friends. The chocolate moist cake is our all time favourite! The pineapple upside down cake also turned out beautiful as did the cinnamon swirl choco chip loaf. Love your recipes! And you look lovely in your videos!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Pooja, We are so happy to hear you have been enjoying the recipes! Yes, you can bake this in a pan and cut into bars. Enjoy!

  4. These are really good for a healthy breakfast or snack! I love the no added sugar for a healthier option during the week. Thanks Sally 🙂

    1. Can you please explain your “no added sugar for a healthier option during the week” comment? I’m interested in reducing sugar anyway possible.

  5. Made this recipe using date syrup instead of maple syrup. Came out great! I will try adding a bit of shredded coconut next time.

  6. I live in Kenya and can’t get applesauce. Is there a substitute I can use?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Allison, Mashed banana or pumpkin both work. See the pink box called “Flavors & Add-Ins” right above the recipe for details.

    2. I just substituted more apple for the apple sauce, and it came out great so in total i used one and a half apples.

  7. Another winning recipe. I made this today and they are fantastic. I was 2/3 of the way thru prep when I realized I had no applesauce (and I hadn’t read the above comment to sub mashed banana) so I subbed 1:1 with plain greek yogurt. The end result is really moist and delicious, but now I’ll have to make them again as written for comparison. 🙂 I left the skin on the Granny Smith for flavor and texture, wasn’t sure about that but it worked well. Thanks!

  8. These were tasty with a nice the apple cinnamon flavor, but my family didn’t like the texture. You bite in thinking it’s going to be a muffin, but it’s really more of a hot oatmeal cup. The texture is not bready, it’s gummy and oatmeally. These would go over better I think if you prepare people that they are NOT muffins, lol.

    1. Hi Jane! Glad you tried these. They are definitely called oatmeal cups for a reason– just muffin shaped 🙂

  9. Would you consider adding the “Flavor & Add-ins” to appear in the printed recipe? The printed recipe would be very useful with it. Thank you for your consideration.

  10. Vickie Koehler says:

    Wow, these are so delicious! I deceased the sweetener a bit and added mini cinnamon chips, so good!

  11. Just made these and WOW. So delicious. Husband loves them. I do have to say that I only had quick oats but turned out soooo good! Since I made a double batch for family, it would have called for 3 cups of milk. Instead, I put in 2 cups and one cup of kefir. I also added about 4 teaspoons of melted butter because I had read that quick oats might make them a little dry.
    I added 1/2 cup of raisins per each recipe and topped the muffins with walnuts and a sprinkle of coconut sugar (you could use Demerara brown sugar too) My kitchen smelled like cozy heaven! Thank you, this recipe is so versatile and forgiving… and healthy! This one’s a keeper!

  12. Can I substitute apple for zucchini? If so, would I need to make any other changes?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Elsie, We haven’t tested it but I don’t see why not. Let us know if you try!

  13. I just made these. They are so easy and delicious. I didn’t add as much honey as I’m watching my sugar intake. Eager to try some of the other variations.

  14. Hi Sally, thanks for this amazing recipe. Question about the moistness of the cupcake- I found that even after an hour of baking, if I poke it with a toothpick it will some come out as moist. So I usually have to bake it for about 90 min at least, usually longer. Is there a normal amount of moistness I should expect given this is oatmeal based, or should I continue with the toothpick test? Thanks.

  15. This was absolutely delightful and satisfies my pregnancy sweet-snack cravings! I sprinkled the top with a bit of brown sugar and baked it in a 9×9 baking dish for just over 30 minutes – it came out absolutely perfect. This will definitely become a weekly staple!

  16. My husband had to leave for the airport early this morning. So I whipped these us last night. He loved the healthy, grab and go and eat in the car option. (He always feels better if he eats healthy while traveling)

    We love bake oatmeal and this recipe is perfect. Thanks.

  17. I love this recipe! I just has a baby so getting a quick breakfast is important to me. I added fresh cranberries the last time I made them and I love it so much. This recipe is so versatile and forgiving, you can make a variety of substitutions and they are perfect. Thanks again for another perfect recipe!

  18. I put almonds instead of walnuts. I’m also thinking of swapping Apple for cranberries.

  19. The pumpkin oatmeal cups turned out so good last week, I did these today – delicious!!

  20. I love how versatile this recipe is! I’ve done the pumpkin ones before, and then I used this base for a strawberry version, as well as a pear version. I can see myself trying endless combinations, and for that I love this recipe. I hate regular oatmeal, but this adds enough structure that it’s tasty enough for me. Thanks, Sally!

  21. These are delicious! Very easy to make and I love having them in the refrigerator for the week. I do not usually have applesauce in the house, so I just boiled down two apples and made my own. 🙂 I look forward to trying some other flavor combinations!

  22. I wish I had this recipe sooner! My son was allergic to wheat when he was younger. This recipe is great and they are perfect for breakfast on the go!
    So yummy!

  23. My husband doesn’t like oatmeal and he had seconds. So easy and delicious.

  24. Michele Hawley says:

    Do you know the ww points?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Michele, see recipe notes for nutritional information, but we’re unsure of what that equates to in WW points.

  25. Loved these! I thought they had too much liquid since I added additional apple sauce to replace the egg (thank you for the substitutions listed). They were perfect. I added some whole-fresh cranberries (no nuts) because I like the tart contrast, my spouse would have preferred dried cranberries or chopped-fresh ones. I had 2 additional ramekins that I filled, so mine made 14. I had vanilla soy milk for the milk in these.
    I’ve been following your site for years but this one I HAD to comment on right away. Thanks for the recipe that will be soooooo much fun to experiment with! I respect your addiction!!!!

  26. These turned out amazing. My picky eater daughter gobbled them. How long do they last in the refrigerator? I made 12 and she can’t eat more than one a day so wondering how to store the rest. Thanks 🙂

    1. Lexi @ Sally's Baking Addiction says:

      Hi Riddhi, these last for about a week in the refrigerator. So glad your daughter enjoyed them!

  27. Love these, had to substitute 1:1 ratio water for milk due to allergies in family and added tbsp of butter. They kind-of fall apart easy so I know I need to tweak the recipe somehow? Can not wait to try different substitutions like raspberries and peanut butter ‘n banana instead of apple!!!

  28. If I am to use quick oats for this recipe do I need to change any specific ingredients to make it more moist.

    1. Stephanie @ Sally's Baking Addiction says:

      Quick oats work, but the centers of the oatmeal cups aren’t as moist. You can try shortening the bake time by a few minutes but we haven’t tested it. Let us know if you try!

  29. Cristi Williams says:

    Great recipe! I have made them at least six times in the last three weeks. I use a large six muffin tin, and leave out the sugar / syrup / honey. I did add a little Stevia the first time I made them, but leaving out the sweetner hasn’t changed the taste for us. We love baked oatmeal and this is the best recipe we have tried. Thank you!!!

  30. How would you adjust the recipe for large muffin tins?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Emma, You can use a jumbo muffin pan without changing the recipe. I’m unsure exactly how many it will yield or the exact bake time needed. The bake time will be longer – keep an eye on them and bake until the edges are lightly browned and top appears set.

1 2 3 4 5

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally