Apple Cinnamon Baked Oatmeal Cups

These Apple Cinnamon Baked Oatmeal Cups are a cozy, wholesome breakfast made with rolled oats, fresh apple, warm cinnamon, maple syrup, and simple pantry ingredients. They bake into soft, lightly golden oatmeal cups that are easy to portion and perfect for busy mornings.

Whether you enjoy them warm from the oven or prepare them ahead for the week, these baked oatmeal cups bring classic apple-cinnamon flavor to an easy breakfast treat.

Why You’ll Love This Recipe

• Warm and comforting flavor: Apple, cinnamon, vanilla, and maple syrup make every bite naturally sweet and cozy.
• Simple ingredients: You only need a handful of everyday ingredients.
• Easy to portion: Baking the oatmeal in a muffin pan creates convenient individual servings.
• Great for meal prep: The cups store well in the refrigerator or freezer.
• Family-friendly: Their soft texture and familiar apple-cinnamon flavor make them an easy breakfast option for the whole family.

Ingredients

• 3 cups (300 grams) old-fashioned rolled oats
• 1 teaspoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 1 cup (240 ml) milk
• 2 large eggs
• 1/2 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1 medium Granny Smith apple, peeled, cored, and chopped

Instructions

1. Preheat the oven to 350°F (177°C). Spray a 12-count muffin pan generously with non-stick cooking spray and set aside.
2. In a large mixing bowl, combine the rolled oats, baking powder, ground cinnamon, and salt.
3. In a separate bowl, whisk together the milk, eggs, maple syrup, and vanilla extract until smooth and fully combined.
4. Pour the wet ingredients into the dry ingredients and stir until everything is evenly incorporated.
5. Gently fold in the chopped apple.
6. Divide the mixture evenly among the 12 prepared muffin cavities.
7. Bake the Apple Cinnamon Baked Oatmeal Cups for 25 to 27 minutes, or until the tops are lightly golden and the oatmeal cups feel firm.
8. Remove the pan from the oven and let the cups cool for 5 to 10 minutes.
9. Carefully remove the oatmeal cups and transfer them to a wire rack to finish cooling.

Tips & Tricks

• Grease the pan well: Oatmeal cups can stick, so coat the muffin pan thoroughly with non-stick cooking spray.
• Use old-fashioned oats: They provide a pleasantly hearty texture and hold their shape well after baking.
• Choose a firm apple: Granny Smith apples add a bright, slightly tart contrast to the maple syrup and cinnamon.
• Chop the apple evenly: Small, similar-sized pieces distribute the apple throughout the cups and make each bite easier to eat.
• Don’t overbake: Remove the oatmeal cups once the tops are lightly golden and firm. Overbaking can make them dry.
• Try another apple: Honeycrisp, Pink Lady, or Fuji apples can be used if you prefer a sweeter apple flavor.
• Milk options: Regular dairy milk or unsweetened almond milk both work well.

Details

• Prep Time: 10 minutes
• Cook Time: 25–27 minutes
• Total Time: About 40 minutes
• Yield: 12 oatmeal cups
• Category: Breakfast
• Method: Baking
• Cuisine: American-inspired
• Difficulty: Easy
• Dietary Notes: Vegetarian; can be made dairy-free with dairy-free milk

Notes

For a sweeter breakfast, serve the oatmeal cups with a small drizzle of maple syrup. They are also delicious with plain or Greek yogurt and extra sliced apple.

For a dairy-free version, use almond milk or another dairy-free milk. Keep the eggs in the recipe as written for the best structure and texture.

Nutrition

Approximate nutrition per oatmeal cup:

• Calories: 160–170
• Protein: 4–5 g
• Carbohydrates: 28–30 g
• Fat: 3–4 g

Nutrition values are estimates and can vary depending on the specific milk and ingredients used.

FAQ

Can I make baked oatmeal cups ahead of time?
Yes. These oatmeal cups are well suited to meal prep. Once completely cooled, store them in an airtight container in the refrigerator for several days.

Can I use a different type of apple?
Absolutely. Granny Smith provides a pleasant tart flavor, but Honeycrisp, Fuji, Pink Lady, or another firm apple can also work well.

Why are my oatmeal cups sticking to the muffin pan?
Oatmeal can stick easily, so generously grease the muffin pan before adding the mixture. Allowing the cups to cool for several minutes also makes them easier to remove.

Can I use quick oats instead of rolled oats?
Old-fashioned rolled oats are recommended for the texture of this recipe. Quick oats may produce softer, less substantial oatmeal cups.

Can I make these oatmeal cups without dairy milk?
Yes. Almond milk works particularly well, and other dairy-free milk alternatives can also be used.

How do I know when baked oatmeal cups are done?
The tops should be lightly golden brown and the cups should feel firm when gently touched. Begin checking around the 25-minute mark.

Storage

Refrigerator: Let the oatmeal cups cool completely before placing them in an airtight container. Refrigerate for up to 4 days.

Freezer: Once cooled, wrap the cups individually or place them in a freezer-safe container with parchment between layers. Freeze for up to 3 months for best quality.

Reheating: Warm a refrigerated oatmeal cup in the microwave for about 20–40 seconds, depending on your microwave. Frozen cups can be thawed overnight in the refrigerator and then reheated, or warmed from frozen in short microwave intervals until heated through.

Similar Recipes

• Peach Cobbler Overnight Oats Recipe
• Apple Cinnamon Crumb Muffins

Apple Cinnamon Baked Oatmeal Cups

Apple Cinnamon Baked Oatmeal Cups combine rolled oats, chopped apple, cinnamon, maple syrup, milk, and eggs.

Mix the ingredients, divide into a greased muffin pan, and bake at 350°F for 25–27 minutes.

Cool briefly and enjoy warm, or refrigerate the oatmeal cups for easy breakfasts.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Course Breakfast

Cuisine American-inspired

Ingredients

  

• 3 cups 300 grams old-fashioned rolled oats
• 1 teaspoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 1 cup 240 ml milk
• 2 large eggs
• 1/2 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1 medium Granny Smith apple peeled, cored, and chopped

Instructions

 

• Preheat the oven to 350°F (177°C). Spray a 12-count muffin pan generously with non-stick cooking spray and set aside.
• In a large mixing bowl, combine the rolled oats, baking powder, ground cinnamon, and salt.
• In a separate bowl, whisk together the milk, eggs, maple syrup, and vanilla extract until smooth and fully combined.
• Pour the wet ingredients into the dry ingredients and stir until everything is evenly incorporated.
• Gently fold in the chopped apple.
• Divide the mixture evenly among the 12 prepared muffin cavities.
• Bake the Apple Cinnamon Baked Oatmeal Cups for 25 to 27 minutes, or until the tops are lightly golden and the oatmeal cups feel firm.
• Remove the pan from the oven and let the cups cool for 5 to 10 minutes.
• Carefully remove the oatmeal cups and transfer them to a wire rack to finish cooling.

Notes

For a sweeter breakfast, serve the oatmeal cups with a small drizzle of maple syrup. They are also delicious with plain or Greek yogurt and extra sliced apple.

For a dairy-free version, use almond milk or another dairy-free milk. Keep the eggs in the recipe as written for the best structure and texture.

Conclusion

These Apple Cinnamon Baked Oatmeal Cups are an easy way to turn classic oatmeal flavors into convenient, grab-and-go portions. The combination of tender oats, juicy apple, maple syrup, and cinnamon makes them comforting without requiring complicated preparation.

Make a batch for a relaxed weekend breakfast or keep them in the refrigerator for quick weekday mornings. With simple ingredients and an easy muffin-pan method, this is a recipe you’ll want to make again and again.