Apple Cinnamon Baked Oatmeal Cups
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Published Jan 25, 2019, Updated Aug 26, 2024
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These apple cinnamon baked oatmeal cups are loaded with cinnamon flavor and studded with small pieces of diced apple.
As you know, I love baked oatmeal but want to know what I might love more than baked oatmeal? Baked oatmeal cups! They’re so convenient to grab and go when in a rush and the perfect breakfast or snack to meal prep. I’m excited for you to try this recipe! I’m curious to know if you like the full family-sized baked oatmeal or these baked oatmeal cups better. 🙂
Ingredients in Apple Cinnamon Baked Oatmeal Cups
- rolled oats – make sure you grab certified gluten-free if needed! I like using Bob’s Red Mill Gluten Free Whole Grain Rolled Oats.
- non-dairy milk – I like using unsweetened vanilla almond milk. You can also make homemade almond milk using my recipe.
- ground flaxseed – flaxseeds are great sources of healthy fats, fiber and even plant-based protein!
- apples – you’ll need about 1-2 apples, peeled and finely chopped into pieces.
- applesauce – make your own homemade applesauce or use store-bought. Just make sure it’s unsweetened if you go that route.
- cinnamon – cinnamon with apple is the ultimate fall flavor combo!
- sea salt – brings all the flavors together.
- maple syrup – one of my preferred natural sweeteners. You can totally skip this or use another liquid sweetener like honey or agave.
- vanilla extract – the perfect flavor enhancer!
- almond butter – a drizzle for topping!
How to Make Baked Oatmeal Cups
In a large bowl, mix your dry ingredients together – the rolled oats, cinnamon, baking powder and salt. In a separate bowl, whisk together the almond milk and ground flaxseed. Let that mixture sit for about five minutes before adding in the rest of the wet ingredients – the applesauce, maple syrup, almond butter and vanilla. Add the wet ingredients to the dry ingredients and gently stir to combine. Fold in the chopped apples and then scoop the mixture into muffin a muffin pan lined with silicone or paper muffin liners and top each with additional diced apples.
Storing Baked Oatmeal Cups
Let the oatmeal cups cool completely before storing them in an airtight container in the fridge or freezer. I like to keep mine in the freezer (because they last longer!). When it’s time to enjoy, you can eat them cold or my personal preference is to pop them in the toaster oven to heat them up a bit!
Reheating Frozen Oatmeal Cups
You can thaw the frozen cups by transferring them from the freezer to the fridge the night before or cook the oat cups directly from frozen.
Via Microwave
Remove the cup from the liner and wrap it in a paper towel. Microwave in 30-second increments until warm throughout, about 1-2 minutes total.
Via Toaster Over
Cut the cup in half and heat on low (250-300°F) for 5-6 minutes or until the cup is warm throughout.
More Baked Oatmeal Cup Recipes
- Baked Oatmeal Cups
- Pumpkin Oatmeal Cups
- Chocolate Chip Oatmeal Cups
- Peanut Butter Banana Oatmeal Cups
- Blueberry Oatmeal Cups
- Banana Oatmeal Cups
- Chai Baked Oatmeal Cups
More Apple Recipes
- Apple Cider Mimosas
- Vegan Apple Bread
- Healthy Apple Muffins
- Applesauce
- Apple Butter
- Apple Yogurt Muffins
Be sure to check out all of my apple recipes as well as the full collection of oatmeal recipes here on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Apple Cinnamon Oatmeal Cups
Ingredients
- 3 cups old fashioned rolled oats
- 1½ teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1½ cups non-dairy milk, I like using unsweetened vanilla almond milk
- 2 Tablespoons ground flaxseed
- ½ cup unsweetened applesauce
- ¼ cup maple syrup
- 2 Tablespoons natural almond butter, look for one that’s drippy
- 1 teaspoon vanilla extract
- ½ cup diced apple, divided
Instructions
- Preheat oven to 350°F and line a 12-cup muffin tin with silicone liners. Paper liners work too. Spray liners with non-stick spray.
- In a large bowl, mix rolled oats, cinnamon, baking powder and salt.
- In another bowl, whisk together almond milk and flaxseed. Let sit for about 5 minutes before adding remaining wet ingredients: applesauce, maple syrup, almond butter and vanilla.
- Pour wet ingredients into the large bowl with the dry ingredients. Gently stir to combine. Fold in 1/4 cup of the diced apples.
- Scoop mixture evenly into muffin tin with liners and top each cup with remaining diced apples.
- Bake 30-35 minutes or until the center of the cups has set and a toothpick comes out clean.
- Allow cups to cool before transferring to a storage container and placing them in the fridge or freezer.
Video
Notes
- To reheat: You can thaw the frozen cups by transferring them from the freezer to the fridge the night before or cook the oat cups directly from frozen. To microwave, remove cup from liner and wrap in a paper towel, microwave in 30-second increments until warm throughout, about 1-2 minutes. To reheat in the toaster oven, cut the cup in half and heat on low (250-300°F) for 5-6 minutes or until the cup is warm throughout.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were delicious! I cooked for exactly 35 minutes & they were nice and moist. Love a good apple muffin!!
YAY! SO glad you are loving this recipe and it turned out amazing for you, Darci. Thanks so much for sharing your review & star rating, I truly appreciate it!
Hi what can I use instead of apple sauce?
Hoping these work like lactation bites!
I haven’t tried it, but you could try a mashed banana. If you are looking for lactation bites, I would recommend THESE!
Nice Post
Thank you!
I kinda liked them. but thought they were dry.
but they were gluten free
dairty free
used used unsweetened applesauce and apple
would have used more maply syrup
followed directions
used flax seeds
used oat from CO op
they fit the bill for kids
I just wanted sweeter.
thank you
great recipe
I am glad these were a hit for your kiddos, Mari. So sorry they were a but dry for your liking, you could add a bit additional liquid next time, that might help. Thank you for sharing your review + star rating, I so appreciate it.
can I skip the flax and use an egg? or is egg and flax not needed? if egg is needed in place of the flax seeds, how many eggs should I use?
thank you!!! there hasn’t been a recipe I didn’t love from you!
Hi Jenna – Yes, you can omit the flax in this recipe! I hope you enjoy!
Is there other option to use something else instead of flaxseed with milk? Whether use egg? Love to make it soon.
Thank you! x
Hi Katie – You can omit the flax in this recipe! I hope you enjoy!
Hello! Is there an alternative that I could use for the almond butter? My son has a peanut allergy (not sure if it’s a full tree nut allergy as well yet) but I really want to give these a try! Thanks for your help. ❤️
Hey Megan – You can totally just skip the nut butter! It won’t change the end result of this recipe. Let me know how they turn out for you if you make them!
Looking for cholesterol free Recipe
I just wanted to make sure that the different variation ingredients are for a full batch or for the four muffins.
Hey Denise- the ingredients for each of the four variations are to make a full batch (so 12 baked oatmeal cup). If you want to make smaller batches of multiple variations you’d just want to cut the ingredients in half, or by 3 or 4 depending on how many variations you want to make.
Great recipe- I used honey instead of maple syrup but wish I used maple syrup- feel like it just needed a little more flavor. I used chia seeds and love using them in recipes. I think I prefer the baked oatmeal rather than the cups though.
Thanks for giving this recipe a try, Jen! I’m glad you still enjoyed the cups. Baked oatmeal is definitely my favorite too. 🙂
That’s what just I wanted texture ! My baby who has many arellgy enjoyed it, too. So genuine.
I’m so glad you enjoyed these baked cups, Yoko! And thank you for taking the time to come back to leave a comment and star rating. The ratings are super helpful!!