top of page

Baked Apple Oatmeal Cups

Updated: Jan 29



Baked oatmeal cups on a plate and in a muffin tin. Red oven mitt, apple, oats, and pecans scattered on marble surface. Cozy kitchen vibe.

These Baked Apple Oatmeal Cups are perfect for busy mornings or as a snack on the go. Packed with heart-healthy oats, naturally sweet apples, and a hint of cinnamon, they’re a wholesome treat the whole family will love. Bonus? They’re super easy to make, kid-friendly, and freezer-friendly too!

 

Why You’ll Love It:


  • Meal Prep Friendly: Make ahead for stress-free mornings.

  • Family-Approved: Loved by both kids and adults alike.

  • Nutritious & Delicious: Packed with fiber, protein, and natural sweetness.

  • Customizable: Easy to adapt with your favorite add-ins.


Tips and Tricks to Elevate:


  • Customize Your Add-ins: Swap pecans for walnuts, raisins, or sunflower seeds to suit your taste. Add dark Chocolate chips…Yum!

  • Go Dairy-Free: Substitute cow's milk with almond, oat, or coconut milk.

  • Flavor Boost: Add a pinch of nutmeg or cloves for extra warmth.

  • Storage Made Easy: These freeze beautifully for busy mornings—just microwave and go!

  • Make it Vegan: Replace eggs with flaxseed or chia seed "eggs" (1 tablespoon flax seeds + 2.5 tablespoons water per egg).

 

Store leftovers in the fridge for up to seven days—if it lasts that long!


Baked Apple Oatmeal Cups


Various ingredients on a marble surface: apples, oats, eggs, pecans, applesauce, milk, syrup, and spices. Baking powder and cinnamon jars.

Preheat oven to 350°F (177°C). Grease a muffin pan or use nonstick spray on muffin liners.

 

In a large bowl, mix together all ingredients except apples and nuts. Gently fold in apples and nuts.



Divide batter evenly among muffin cups, filling to the top. Bake for 25 to 30 minutes, until edges are browned, and tops are set.






Oatmeal muffins on a gray plate and in a muffin tin, with a red oven mitt nearby. White textured cloth in the background. Bright setting.


 

Baked Apple Oatmeal Cups


Oat muffins with pecans on a white board, some cut open revealing apple pieces. A knife and a bowl of muffins in the background. Warm tones.

35 minutes 6 servings


1 1/2 cups Cow's Milk, Whole

2 Egg (large)

1/2 cup Maple Syrup

1/2 cup Unsweetened Applesauce

3 cups Oats (rolled)

1 tsp Baking Powder

1 tsp Cinnamon

1/4 tsp Vanilla Extract

1/4 tsp Sea Salt

1 Apple (peeled, diced)

1/2 cup Pecans (finely chopped, optional)





Preheat oven to 350°F (177°C). Grease a muffin pan or use nonstick spray on muffin liners.

 

In a large bowl, mix together all ingredients except apples and nuts. Gently fold in apples and nuts.

 

Divide batter evenly among muffin cups, filling to the top. Bake for 25 to 30 minutes, until edges are browned, and tops are set.

 

Cool for five minutes before serving. Enjoy!

 

To store: Make the apple oatmeal cups ahead and keep them in an airtight container in the refrigerator for up to a week. Reheat in the oven, air fryer, or microwave when ready to eat.

To freeze: Let the oatmeal cups cool completely after baking. Store them in an airtight container or reusable bags. Freeze for up to three months. Reheat in the oven, air fryer, or microwave.

Serving Size: One serving is equal to two oatmeal cups.

More Flavors: Add your favorite nuts, seeds, dry fruits and/or dark chocolate chips. Spread with cream cheese.


NUTRITION

Calories 366 kcal, Fat 12g, Carbs 56g, Fiber 6g, Sugar 25g, Protein 10g




 


Smiling woman in a blue apron and white shirt against an olive green background, hands in pockets, creating a cheerful mood.

Isabelle Bulota is a Registered Holistic Nutritionist, Recipe Developer, and Food Photographer, passionately navigates the challenges of motherhood with two vibrant teenagers. As the proud founder of Isabelle Bulota Family Nutrition Practitioner, she guides families on their journey through personalized nutrition counselling.


Recent Posts

See All

Comentarios

Obtuvo 0 de 5 estrellas.
Aún no hay calificaciones

Agrega una calificación
bottom of page