Apple Cinnamon Baked Oatmeal Cups
Soft baked oatmeal cups with diced apple, cinnamon and maple syrup. Make a dozen for portioned fall breakfasts.
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15m
6
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Ingredients
- 1 teaspoon neutral oil, for greasing the muffin pan
- 2 1/2 cups (200 g) old-fashioned rolled oats, not steel-cut oats
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon fine salt
- 2 large eggs
- 1 1/4 cups (300 ml) 2% milk
- 1/2 cup (122 g) unsweetened applesauce
- 1/4 cup (60 ml / about 80 g) pure maple syrup
- 2 tablespoons (28 g) unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- 1 large apple, cored and cut into 1/4-inch dice (about 180 g prepared; peel optional)
Instructions
- 1
Prepare the pan and apple
Heat the oven to 350°F (175°C) with a rack in the center. Brush the bottoms and sides of a standard 12-cup metal muffin pan with the oil. Core and finely dice the apple. Allow about 15 minutes for preheating and preparation.
- 2
Mix the oats
Stir the rolled oats, baking powder, cinnamon and salt together in a large bowl. Keep the oats whole rather than grinding them: these cups have a baked-oatmeal texture, not a fluffy cake crumb.
- 3
Combine the wet ingredients
In a second bowl, whisk the eggs until blended. Whisk in the milk, applesauce, maple syrup, cooled melted butter and vanilla. Pour over the oat mixture, then fold in the diced apple until everything is evenly combined.
- 4
Fill the muffin pan
Divide the mixture evenly among the 12 prepared wells, starting with about 1/3 cup in each and distributing the remainder. Stir the bowl between scoops so each cup gets both liquid and oats. The wells should be nearly full without overflowing. Bake immediately rather than refrigerating the raw mixture overnight.
- 5
Bake until set
Bake for 28 to 32 minutes, checking at 28 minutes; plan on 30 minutes. The edges should look golden and the tops should be set, with no pooled liquid. A thin knife inserted into a center cup should show moist oats but no runny egg mixture. If necessary, bake a few minutes longer until set.
- 6
Cool and serve
Cool in the pan for 10 minutes so the cups firm up. Run a thin spatula around each edge and lift out gently. Serve two cups per person for six servings. The centers should be soft and moist; the 55-minute total includes the cooling time.
Chef's Tips
Finely dice a firm apple such as Honeycrisp or Granny Smith so it softens during baking. These are tender oatmeal cups, not flour-based muffins; let them cool before removing them. Contains milk and eggs; the recipe is vegetarian as written. Nutrition is estimated per two cups, including greasing oil, using the listed ingredient weights and 2% milk; brands and apple size affect the values. Bake before storing. Refrigerate in covered shallow containers within 2 hours (1 hour above 90°F), keep at 40°F or below and use within 3 to 4 days. Freeze for up to 3 months for best quality, thaw in the refrigerator and reheat to 165°F. Extra milk or other toppings are not included in the estimate.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this apple cinnamon baked oatmeal cups
How long does it take to make Apple Cinnamon Baked Oatmeal Cups?
The listed total time is 55 minutes. Prep time is 15 minutes and cooking time is 30 minutes. Follow the instructions for any resting or chilling steps.
How many servings does this Apple Cinnamon Baked Oatmeal Cups recipe make?
This recipe yields 6 servings.
What is the difficulty level of this Apple Cinnamon Baked Oatmeal Cups recipe?
The listed difficulty level is easy.