Baked Apple Cinnamon Oatmeal

This baked apple cinnamon oatmeal cup recipe is perfect for busy mornings or a wholesome snack any time of day. The cups are easy to make ahead and grab on the go while delivering the cozy flavors of apple and warm cinnamon that feel like a special treat but use simple pantry staples.

I first made these on a Sunday morning when I wanted something comforting but easy for the week. Now they are a regular in my breakfast rotation because they warm up beautifully and keep well.

Ingredients

• Milk: adds moisture and can be dairy or plant-based to suit preferences
• Eggs: bind everything together while providing protein
• Maple syrup: offers natural sweetness with a rich flavor choose pure rather than imitation
• Unsweetened applesauce: keeps the oats tender and boosts the apple flavor
• Old-fashioned oats: give a hearty texture do not substitute quick oats for the same result
• Baking powder: helps the cups rise creating a light texture
• Cinnamon: provides that warm, inviting aroma use fresh ground for best taste
• Nutmeg: adds subtle spice enhancing cinnamon but use sparingly
• Vanilla essence: rounds out the flavors opt for pure vanilla extract if you can
• Salt: balances sweetness and enhances flavor overall
• Fresh peeled apples: bring fresh fruity brightness peel and chop for a tender but not mushy bite
• Chopped walnuts or pecans: add crunch and healthy fats but these are optional
• Coarse sugar on top: creates a slight crunch and pretty finish but is optional

Instructions

Preheat and Prepare Pan:

Set your oven to 375 degrees Fahrenheit or 190 Celsius. Lightly grease or line your muffin tin so the oatmeal cups do not stick. Using a 12-cup tin is best for evenly sized portions.

Mix Wet Ingredients:

In a large mixing bowl whisk together milk, eggs, maple syrup, and applesauce until smooth. This creates the liquid base that will soak into the oats and sweeten naturally.

Combine Dry Ingredients:

Add the oats, baking powder, cinnamon, nutmeg, vanilla, and salt into the same bowl. Stir gently but thoroughly to mix every spice and leavening agent evenly through the oats. This is key to even flavor and rise.

Fold in Fruit and Nuts:

Carefully fold in the chopped peeled apples and any nuts you want to include. Avoid over-mixing so the apples keep their shape in the batter and nuts remain crunchy.

Fill Muffin Cups:

Spoon the oatmeal batter evenly into each prepared cup until nearly full. This ensures all cups cook evenly.

Optional Sugar Topping:

If you like a bit of sparkle and crunch top each cup lightly with coarse sugar.

Bake:

Place the muffin tin in the oven and bake for 25 to 30 minutes. The oatmeal cups are done when a toothpick inserted into the center comes out clean and the edges look golden.

Cool and Serve:

Let the oatmeal cups cool in the muffin tin for 5 to 10 minutes. Then transfer to a wire rack to cool completely. This keeps them from becoming soggy when stored.

My favorite ingredient here is definitely the freshly chopped apple. It keeps the cups moist and gives little bursts of freshness with every bite. When I shared these at a family brunch, everyone loved the cozy combination of apple and cinnamon reminding me of fall evenings spent baking with my grandma.

Storage tips

Store these oatmeal cups in an airtight container in the refrigerator for up to five days. To keep them longer freeze by wrapping individually or placing in a zip-top bag for up to three months. Reheat gently in the microwave or oven to restore softness.

Ingredient swaps

If you want to make these vegan swap eggs for flax eggs using ground flaxseed mixed with water. Coconut oil can replace any butter or oil used in greasing. Try different nuts like almonds or omit them for nut-free. Use ripe fresh pears instead of apples for a seasonal twist.

Serving ideas

Enjoy these cups plain or topped with a dollop of Greek yogurt or a drizzle of nut butter for extra protein. They pair wonderfully with fresh fruit or a cup of tea for a balanced snack.

Top with dried cranberries or raisins for a winter holiday touch.

Frequently Asked Recipe Questions

→ What kind of oats work best for this dish?

Old-fashioned whole oats are ideal as they hold texture well during baking and contribute a hearty consistency.

→ Can I substitute the apples with other fruits?

Yes, chopped pears or berries can be used to provide similar moisture and natural sweetness.

→ How do I ensure the cups bake evenly?

Use a greased or lined muffin tin and fill cups evenly. Bake until a toothpick inserted comes out clean, usually 25-30 minutes.

→ Are nuts necessary, and can I omit them?

Nuts add crunch and richness but can be left out or replaced with seeds for texture variation.

→ What’s the best way to store these baked cups?

Store in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.

→ Can I make these cups vegan?

Absolutely! Use non-dairy milk and flax eggs to replace dairy and eggs, maintaining the structure and moisture.