Apple Cinnamon Baked Oatmeal Cups are the perfect grab-and-go breakfast for busy mornings! Moist, chewy and full of sweet shredded apples, cinnamon and other warm spices. Top them with almond butter, maple syrup or eat then as is!
Thanks to Chelan Fresh for sponsoring this post. As always all opinions are my own.
Coming up with something to make for breakfast can often be a struggle. Sometimes you’re in the mood for savory, other times sweet and most of the time you’re probably rushed and just trying find whatever is easiest.
My mornings aren’t usually rushed since I work from home, however I do struggle with motivation to make something to eat. It’s not that I’m not hungry, I’m actually starving after I get back from running. It’s more I’m exhausted and would prefer that someone make me breakfast.
Since that won’t be happening, the next best thing is to make a freezer friendly breakfast that I can just grab and reheat. These Apple Cinnamon Baked Oatmeal Cups have been a life saver on all the mornings where I just want something that’s ready to go and all I have to do is reheat and eat!
Ingredients Needed to Make Apple Cinnamon Baked Oatmeal Cups
- rolled oats
- baking powder
- ground cinnamon, ginger, and allspice
- unsweetened applesauce
- maple syrup
- vanilla extract
- pecans (optional)
How to Make Apple Cinnamon Baked Oatmeal Cups
In a large bowl whisk together the milk, eggs, applesauce, maple syrup and vanilla. To the mixture add in the oats, baking powder, salt and spices. Stir everything together and then stir in the shredded apple and pecans if you are using them.
Generously spray a muffin pan with cooking spray and evenly divide the oatmeal mixture into it. Cut another apple into very thin slices and place a couple on top of each oatmeal cup. This is optional, but it’s a pretty presentation. Bake the oatmeal cups for 25-30 minutes or until they’re lightly browned on top and set.
Let the oatmeal cups cool in the pan for 5 minutes or so and then use a knife and run it along the outside of them so that they easily release. Let them cool on a wire rack before storing them in the refrigerator or freezer.
You probably noticed the beautiful apples that were used to make these apple cinnamon baked oatmeal cups. They’re a new type of apple called Lucy™ apples. These beauties are grown in Central Washington by a group of 4th and 5th generation growers. The apples come in two varieties. The Lucy™ Rose and the Lucy™ Glo, which is what I used.
Flavor – Lucy™ Glo apples are tart and slightly sweet. I found them to be similar in flavor and texture to a Honeycrisp apple. The Lucy™ Rose variety is also sweet with a hint of berry flavor. Both varieties boast a beautiful naturally red interior.
How to Use – These apples are great for snacking, baking, adding to salads, juicing or cook them into a beautifully colored applesauce.
When Are They Available – The apples can be found at numerous stores across the country from October – December. Use this store locator to find a location nearest to you that has them.
Tips for Success
- Use rolled/old fashioned oats. Quick oats won’t have as good of a texture as they absorb more liquid.
- Use either parchment paper muffin liners or spray the muffin pan well with cooking spray to keep the oatmeal cups from sticking.
- Don’t make the oatmeal batter ahead of time. It will absorb all of the liquid just as overnight oats do.
- Keep the oatmeal cups in an airtight container in the fridge to enjoy all week. You can also freeze them. If you freeze them, let them cool completely, then wrap them individually in plastic wrap and store them in a freezer bag or airtight container for up to 3 months.
- To reheat the oatmeal cups, microwave for about 30 seconds or bake at 350° F. for about 5 minutes.
Apple Cinnamon Baked Oatmeal Cups
- 3 cups rolled oats (old fashioned oats)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon allspice
- 1 1/2 cups milk of choice
- 2 eggs
- 1/2 cup unsweetened applesauce
- 1/3 - 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup shredded Lucy™ Glo apples plus extra slices for topping the oatmeal cups
- 1/4 cup toasted pecans, chopped (optional)
- Turbinado sugar for sprinkling on top (optional)
- Almond butter, peanut butter or maple syrup for serving
- Preheat oven to 350° F. and spray a standard 12 cup muffin pan with cooking spray.
- In a large bowl whisk together the milk, eggs, applesauce, maple syrup and vanilla. Add the oats, baking powder, salt, cinnamon, ginger and allspice to the bowl and stir everything together. Stir in the shredded apple and pecans.
- Divide the oat mixture into the prepared muffin pan. Top each oatmeal cup with two thin slices of apple and sprinkle the tops with turbinado sugar. Bake for 25-30 minutes or until the oatmeal cups are set and golden brown.
- Let them cool in the pan for 5 minutes before running a knife along the outside and removing them onto a wire cooling rack. Serve with almond butter, peanut butter or maple syrup.
Amount Per Serving: Calories: 143Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 100mgCarbohydrates: 23gFiber: 3gSugar: 8gProtein: 4g
More Baked Oatmeal Recipes
Raspberry Chocolate Chip Baked Oatmeal Cups
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