Baked Apple Cinnamon Oatmeal Cups Recipe

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.