Apple Cinnamon Baked Oatmeal Cups (Meal Prep)
These Apple Cinnamon Baked Oatmeal Cups are SO EASY! Cozy baked oats with warm spices, tender apples, and a touch of maple syrup for a wholesome grab-and-go breakfast.
Servings: 12 servings
Ingredients
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 2 cups milk (any kind)
- 0.25 cup maple syrup or honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 apples peeled and diced
- 0.5 cup walnuts or pecans chopped, optional
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with silicone liners to prevent sticking.
- In a large bowl, combine 2 cups rolled oats, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt. Stir well to evenly distribute the spices.
- In another bowl, whisk together 2 cups milk, 1/4 cup maple syrup or honey, 2 large eggs, and 1 teaspoon vanilla extract until well combined.
- Pour the wet ingredients into the dry oat mixture. Stir until the oats are fully coated. Fold in 2 peeled and diced apples and 1/2 cup chopped walnuts or pecans, if using.
- Divide the mixture evenly into the muffin tin cups. Bake for 25-30 minutes, or until the centers are set and the tops are golden brown.
- Allow the oatmeal cups to cool in the pan for 10 minutes before transferring to a wire rack. Once cooled, store in an airtight container.
Equipment
- Muffin Tin
- Mixing Bowls
- Whisk
- Spatula
- Measuring cups
- Measuring spoons
- Peeler
- Knife
Notes
- Let the batter rest for 10 minutes before baking to achieve a softer, creamier texture.
- For a crunchier top, sprinkle extra chopped nuts or oats on top before baking.
- These oatmeal cups keep well in the fridge for up to 5 days and freeze for up to 3 months.
- To make vegan, swap eggs for flax eggs and use plant-based milk.
- Try seasonal variations by swapping apples for pears, berries, or stone fruits and adjusting spices accordingly.