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.
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.