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!

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

Even though Noelle isn’t in school yet, we’re gearing up for a new routine. The fall season may mean saying GOODBYE to our pool days, but it also means giving a big HELLO to our 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.
  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

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

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

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: Swap the applesauce for pumpkin puree (not pumpkin pie filling). Leave out nutmeg. Leave in cinnamon. Add 1 teaspoon pumpkin pie spice.
  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.
Print
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

Description

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!


Ingredients

  • 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

Instructions

  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.

Notes

  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

101 Comments

  1. I made these for a friend and they almost didn’t make it to her! My husband and preschooler had to be promised their own batch!
    Fun challenge suggestion! Now that Noelle’s a little older how about posting a homemade play dough recipe and challenging everyone to create something? It’s more crafty than sweet but it could be edible…

  2. I made this with fresh raspberries and reduced the maple syrup to 1/4 cup or 60 grams, it was super tasty. Next time I will bake my cups a little longer. Excited to eat the leftovers tomorrow for breakfast! Definitely a keeper.

  3. Finally something has made my 6 year old son eat oatmeal. I am an oat fanatic and he hasn’t liked oatmeal since he was a baby, but he ate this and he liked it. Another slam dunk recipe. Thanks Sally.

  4. I made these on Sunday and loved them! Can’t wait to make them with blueberries or chocolate chips!
    Another keeper!

  5. These are so good!! I feel healthy eating them so that’s a big plus.
    I added 1/4 cup of ground flax seed to mine.

  6. Hi Sally,

    Thank you for always taking the time to answer our questions. As usual, I have a butter question.

    I noticed that this recipe is very similar to your 1 Bowl Baked Oatmeal, which has 1/4 cup melted butter in the recipe. Would that amount of melted butter work in this recipe?

    Thank you for such a great site and delicious recipes that always work like a charm!

    Shannon

    1. Hi Shannon! I actually didn’t find the butter necessary in these. I cut down on the wet ingredients as a whole because these should be a little more sturdy than the baked oatmeal casserole.

  7. Hi Sally! I’m new to your site but I’m all in! Recently ordered & received your “Baking Addiction” updated recipe book & it is awesome! Full of so many easy to follow instructions, tips & scrumptious recipes! I feel I have found a treasure. Today I baked the subject apple cinn oatmeal cups, exactly as you instructed. I used non stick cupcake pan & in addition sprayed it as you advised. They came out perfect. Delicious! Picky hubby loved them. Thank you Sally!

  8. Hi Sally,

    Wow! I will be trying this soon definitely. Can it also be baked in a casserole dish or half sheet pans, so they can just be cut into bars?
    Thank you! I really enjoyed all the recipes I’ve tried before!

    Suzi

  9. Hi Sally. I would like to replace the applesauce with apple butter. I found an organic brand with just two ingredients….apples and a bit of apple juice concentrate. I made your Apple Cinnamon Oatmeal cookies which were a hit even though they were flat and sticky which I’m sure was a result of the applesauce I used. Can the apple butter be substituted in both recipes?

    1. Hi Ann! Happy to help. You can use some apple butter in the two recipes, but be careful because apple butter is sweet. You may need to adjust the sugar in the cookies and these oatmeal cups.

      1. Thank you Sally. I didn’t think of reducing the sugar. I’m going to try to make the cups this week and will let you know how they turn out. Thanks again for all your great recipes and sharing your knowledge with us.

      2. Hi Sally. I made these yesterday using the apple butter and dried apples. They’re delicious. My son-in-law is taking some to work for breakfast. I did not adjust the sugar in the cups but plan to when I make the oatmeal cookies. Thank you so much for this great recipe.

  10. My new fav breakfast! I’ve made blueberry and apple so far and both are great! Question though, I was looking at your baked oatmeal recipe and it uses 1/4c (60g) of applesauce and this recipe used 1/2c (60g) applesauce. Which is correct for this recipe – the 1/2 cup or 60g?

  11. I made this to take on our annual girls weekend. I made the blueberry version. Very, very good. Not a muffin, but actually baked oatmeal in a cup version. Traveled well. I am going to make these again to eat in my morning commute.

  12. Just whip these up, they’re fantastic!! My husband is sensitive to eggs, dairy and flour, I used coconut milk and mashed banana they turned out perfect. Can’t wait to try your baked oatmeal recipe!!

  13. These are so good! They’re now in direct competition with your one-bowl baked oatmeal recipe in my health breakfast rotation :-). Thanks for the recipe!

  14. These are delicious! I made exactly as written. They are great warmed in the microwave and topped with berries. Can’t wait to try other variations!

  15. I needed these in my life. I made the recipe as directed for apple and added pecans. I never have time to eat in the morning, but now a warm breakfast is ready to go from the fridge with just a few seconds in the microwave, and it’s healthy! Mine took a little longer to bake, but I think that was more my oven than the recipe. Thank you so much for this one!

  16. I made these the other day, great little breakfast treat and so easy to make. I added a half a cup of raisins to the recipe-so happy I did. Will definitely make these again.

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