Apple Cinnamon Oatmeal Cups (Printable version)

Wholesome oatmeal cups bursting with tender apples and warm cinnamon, ideal for breakfast or snack.

# List of ingredients:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats
02 - 1 ½ teaspoons ground cinnamon
03 - 1 teaspoon baking powder
04 - ¼ teaspoon salt

→ Wet Ingredients

05 - 2 large eggs
06 - 1 ⅓ cups milk (dairy or unsweetened non-dairy)
07 - ⅓ cup pure maple syrup or honey
08 - 2 tablespoons melted butter or coconut oil
09 - 1 teaspoon vanilla extract

→ Fruits

10 - 1 ½ cups peeled, diced apple (about 1 large apple)

→ Optional Add-ins

11 - ⅓ cup chopped walnuts or pecans
12 - ¼ cup raisins or dried cranberries

# Directions:

01 - Preheat the oven to 350°F. Grease a 12-cup muffin tin or line with paper liners.
02 - In a large bowl, mix rolled oats, ground cinnamon, baking powder, and salt until evenly combined.
03 - In a separate bowl, whisk together eggs, milk, maple syrup or honey, melted butter or coconut oil, and vanilla extract until smooth.
04 - Pour the wet mixture into the dry ingredients and stir gently just until combined.
05 - Carefully fold in peeled, diced apples and optional walnuts, pecans, raisins, or dried cranberries if using.
06 - Divide the batter evenly into the prepared muffin cups, filling each nearly to the top.
07 - Bake for 25 to 28 minutes until the oatmeal cups are set and lightly golden on top.
08 - Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're genuinely filling enough to carry you through a busy morning without a mid-morning crash.
  • No special technique or fancy equipment needed—just two bowls and basic stirring.
  • They keep for days, which means you're actually setting yourself up for success instead of just wishing you were eating better.
02 -
  • Don't fill the cups all the way to the brim or they'll overflow and stick to your tin—almost to the top is the magic line.
  • If your apples are particularly large, dice them smaller than you think you need to; they won't soften as much as you expect during baking.
03 -
  • Use a cookie scoop to divide the batter evenly and quickly—this ensures every cup bakes in exactly the same time.
  • If you're making these for someone with dietary restrictions, swap the eggs for flax eggs and use plant-based milk, and they'll be just as delicious and nobody will know the difference.

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