Apple Cinnamon Oatmeal Cups (Printable)

Moist oatmeal cups with tender apples and cinnamon, perfect for breakfast or snacks anytime.

# What You’ll Need:

→ 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

# How to Prepare:

01 - Preheat the oven to 350°F. Grease a 12-cup muffin tin or line it with paper liners.
02 - In a large bowl, stir together rolled oats, ground cinnamon, baking powder, and salt until evenly mixed.
03 - Whisk eggs, milk, maple syrup or honey, melted butter or coconut oil, and vanilla extract in a separate bowl until smooth.
04 - Add the wet mixture to the dry ingredients, stirring just until combined without overmixing.
05 - Gently fold diced apples and any desired nuts or dried fruit into the batter.
06 - Divide the batter evenly among the 12 muffin cups, filling each nearly to the top.
07 - Bake for 25 to 28 minutes, until the cups are set and light golden brown.
08 - Let the cups cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They taste like cinnamon-spiced cake but feel like a legitimate breakfast because oats are involved.
  • You make them once and have grab-and-go breakfasts for half the week.
  • The apples keep everything moist without any strange ingredient tricks—just real fruit doing its job.
  • Even skeptics who normally skip breakfast will eat these without thinking twice.
02 -
  • If your apples are very watery (some varieties release juice as they cook), drain a bit before folding them in—too much liquid makes the cups soggy on day two.
  • These taste better after they've cooled completely rather than straight from the oven, and they taste even better the next morning—the flavors settle and meld overnight.
03 -
  • Measure your oats by spooning them into the measuring cup and leveling off rather than scooping directly from the bag—you'll end up with less, which is exactly what you want for this recipe.
  • Room-temperature apples fold in more gently than cold ones straight from the fridge and break apart less, so let them sit out while your oven preheats.

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