These Apple Cinnamon Baked Oatmeal Cups are perfect for an easy and healthy breakfast throughout the week!
Are you ready for a few healthier recipes now that the holidays are officially over? As much as we all love chocolate and cookies, sometimes you just need something a little lighter. Speaking of chocolate and cookies, I have a healthier recipe coming later this week that involves both. I know, I couldn’t help myself.
But first, let’s talk about these delicious baked oatmeal cups. Have you ever tried baked oatmeal? It has a soft, chewy texture and it tastes absolutely delicious. In fact, I prefer this version over just a regular bowl of oatmeal any day. Plus, these oatmeal cups make a super easy breakfast to take on the go.
To make these baked oatmeal cups, you’ll mix together some old-fashioned rolled oats, baking powder, ground cinnamon, and a little salt. Then, you’ll whisk together some milk, eggs, pure maple syrup, vanilla extract and combine it with the dry ingredients. Did you catch that these are only sweetened with pure maple syrup? I wanted to avoid adding any refined sugar, so I experimented with different sweeteners in this recipe. I found that 1/2 cup of pure maple syrup was the perfect amount to sweeten these oatmeal cups.
You’ll also need one chopped apple to mix in. I prefer to use a Granny Smith apple, but if you have another kind on hand you can use that instead. You can even take out the apple and use another fruit you love in these too!
These apple cinnamon oatmeal cups only take about 15-20 minutes to mix up and another 25 minutes to bake. Which means you can have a weeks worth of breakfasts finished in less than an hour.
My favorite way to enjoy these oatmeal cups is topped with a little pure maple syrup or crumbled up over a bowl of Greek yogurt. These also freeze really well, just pop one or two in the microwave for 30-45 seconds and breakfast is ready!
APPLE CINNAMON BAKED OATMEAL CUPS
These easy Apple Cinnamon Baked Oatmeal Cups are perfect for an easy and healthy breakfast throughout the week!
3 cups (300 grams) old-fashioned rolled oats
1 teaspoon baking powder
1 and ½ teaspoons ground cinnamon
¼ teaspoon salt
1 cup milk (almond or regular dairy milk work well)
2 large eggs
½ cup pure maple syrup
1 teaspoon vanilla extract
1 medium Granny Smith apple, peeled, cored, and chopped (about 1 cup)
Preheat oven to 350°F. Spray a 12-count muffin pan very well with non-stick cooking spray and set aside.
Add the oats, baking powder, cinnamon, and salt to a large mixing bowl and mix until well combined.
In a separate mixing bowl, whisk together the milk, eggs, maple syrup, and vanilla extract until fully combined. Add the dry ingredients into the wet ingredients and mix until well combined. Add the chopped apple and gently mix it in.
Evenly distribute the mixture between all 12 cavities in the prepared muffin pan. Bake at 350°F for 25-27 minutes, or until the tops of the oatmeal cups are lightly golden brown and firm. Remove from the oven and allow to cool in the pan for about 5-10 minutes, then remove the oatmeal cups and transfer to a wire rack to finish cooling.
Oatmeal cups may be stored in an airtight container in the refrigerator for up to one week. These may also be frozen for up to 3 months, thaw overnight in the refrigerator, then reheat in the microwave.