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Cinnamon Apple Baked Oatmeal Cups

Wholesome, portable baked oatmeal muffin cups loaded with rolled oats, tender diced Honeycrisp apples, toasted pecans, and warm autumn cinnamon, naturally sweetened with pure maple syrup. The ultimate make-ahead grab-and-go breakfast for busy weekday mornings!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffin cups
Course: Breakfast, Fall Recipes, Grab and Go, Healthy Breakfast, Meal Prep
Cuisine: American Breakfast, Healthy Baking
Calories: 175
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients & Oats
  • 3 cups old-fashioned rolled oats certified gluten-free if needed; do not use quick or steel-cut oats
  • 1 ½ teaspoon ground cinnamon high-quality Ceylon cinnamon
  • ¼ teaspoon ground nutmeg freshly grated for warm aroma
  • 1 teaspoon baking powder helps cups puff gently
  • ½ teaspoon fine sea salt
Wet Ingredients & Natural Sweeteners
  • 1 ¼ cups unsweetened almond milk or oat milk, whole milk, or soy milk
  • ⅓ cup pure maple syrup Grade A amber
  • 2 large eggs lightly beaten (or flax eggs for vegan)
  • ¼ cup melted coconut oil or melted unsalted butter
  • 1 ½ teaspoon pure vanilla extract
Fresh Orchard Mix-Ins & Topping
  • 2 cups Honeycrisp or Gala apples peeled and finely diced into ¼-inch pieces
  • ½ cup raw pecans roughly chopped (reserve 2 tablespoon for topping)
  • 1 tablespoon turbinado sugar or cinnamon sugar optional, for sparkling crunchy tops

Method
 

Mix Batter & Fold Apples
  1. Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with parchment paper liners or lightly grease with non-stick coconut oil cooking spray.
  2. In a large bowl, whisk together the rolled oats, ground cinnamon, nutmeg, baking powder, and fine sea salt.
  3. In a separate medium bowl, whisk together the almond milk, pure maple syrup, beaten eggs, melted coconut oil, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry oat mixture and stir with a wooden spoon or spatula until thoroughly moistened. Gently fold in the finely diced apples and chopped pecans.
Portion & Bake
  1. Using a ⅓-cup measuring cup or large ice cream scoop, evenly divide the oatmeal mixture among the 12 muffin cups, filling each nearly to the top. Scatter the reserved 2 tablespoons of chopped pecans and a pinch of cinnamon sugar over each cup.
  2. Bake for 24 to 28 minutes, until the tops are golden brown, the edges are set, and the cups feel firm to a gentle touch in the center.
  3. Remove from the oven and allow the oatmeal cups to cool in the pan for 10 minutes (they will firm up as they cool). Transfer to a wire rack. Serve warm with an optional drizzle of maple syrup, or cool completely for meal-prep storage!

Nutrition

Serving: 1gCalories: 175kcalCarbohydrates: 26gProtein: 5gFat: 6gSaturated Fat: 2.5gCholesterol: 30mgSodium: 110mgPotassium: 180mgFiber: 3.5gSugar: 9gVitamin A: 120IUVitamin C: 3mgCalcium: 85mgIron: 1.4mg

Notes

Meal Prep & Freezing Instructions: Once cooled, store baked oatmeal cups in an airtight container in the refrigerator for up to 6 days, or individually wrap in plastic wrap and freeze in a zip-top freezer bag for up to 3 months. Reheat in the microwave for 30 to 45 seconds for a hot, nourishing weekday breakfast on the go!

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