Baked Apple Cinnamon Oatmeal Cups Recipe

Baked Apple Cinnamon Oatmeal Cups Recipe

How To Make Baked Apple Cinnamon Oatmeal Cups

Full of flavor and the taste of sweet apples and cinnamon blended together, these oatmeal cups are healthy treats that can be whipped in under 1 hour.

Preparation: 5 minutes
Cooking: 25 minutes
Cool Time: 5 minutes
Total: 35 minutes



  • cupsdairy milk,or nondairy
  • 2large eggs
  • ½cuppure maple syrup
  • ½cupapplesauce,unsweetened
  • 3cupsold-fashioned whole oats
  • 1tspbaking powder
  • tspcinnamon,ground
  • ¼tspnutmeg,ground
  • ½tsppure vanilla extract
  • ¼tspsalt
  • 1cupapple,heaping, peeled, chopped
  • ½cupwalnuts,or pecans, chopped, optional
  • coarse sugar,optional, for topping


  1. Preheat oven to 350 degrees F. Generously spray a muffin pan with nonstick spray.

  2. Whisk all of the ingredients together, except for the apples (and nuts and coarse sugar), in 1 large bowl.

  3. Using a spoon or rubber spatula, fold in the apples and nuts. The batter will be a little liquid-y.

  4. Spoon the batter evenly into the muffin cups, making sure both the oats/apples and liquid are in each.

  5. Fill all the way to the top.

  6. If desired, sprinkle the tops with coarse sugar.

  7. Bake for 25 to 30 minutes or until the edges are lightly browned and the top appears set.

  8. If the tops appear to brown very quickly, tent a piece of aluminum foil on top.

  9. Cool for 5 minutes before serving.

Recipe Notes

  • If using muffin liners, spray them with nonstick spray. The oatmeal cups stick to the liners a bit regardless, so it’s okay to skip them.
  • Cover the leftover oatmeal cups tightly and refrigerate for up to 1 week.
  • Make-Ahead and 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 degrees F oven for 5 to 6 minutes. To freeze, bake and cool the oatmeal cups. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator or at room temperature. Warm to preference.
  • Do not make the oatmeal batter ahead of time. The oats will soak up all the liquid. Whisk it all together, then bake right away.
  • Eggs: The eggs bind the ingredients and add wonderful flavor. If needed, replace the eggs with ⅓ cup of unsweetened applesauce or mashed banana.
  • Sugar: Using pure maple syrup is recommended because the flavor is outstanding and the baked oatmeal is extra moist. Instead, use packed brown sugar, coconut sugar, or honey, if preferred.
  • Oats: Whole oats give the best texture. Quick oats can be used 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.
  • Apples: Use any favorite variety such as Granny Smith, Fuji, or Honeycrisp. About 1 medium apple is needed for this recipe.


  • Calories: 233.36kcal
  • Fat: 4.64g
  • Saturated Fat: 1.33g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 1.42g
  • Polyunsaturated Fat: 1.29g
  • Carbohydrates: 40.33g
  • Fiber: 4.66g
  • Sugar: 12.77g
  • Protein: 8.68g
  • Cholesterol: 34.05mg
  • Sodium: 106.37mg
  • Calcium: 106.33mg
  • Potassium: 266.75mg
  • Iron: 2.12mg
  • Vitamin A: 27.79µg
  • Vitamin C: 2.59mg
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