Apple Cinnamon Baked Oatmeal Cups
Soft, muffin-shaped cups of baked oatmeal with diced apple, cinnamon and walnuts. A grab-and-go breakfast you can make on Sunday for the whole week.
Baked oatmeal sits somewhere between a bowl of porridge and a muffin: creamy and soft inside, lightly golden on top. Baking it in a muffin tin creates individual portions that are easy to pack, freeze and reheat, which makes busy mornings much simpler.
These are sweetened modestly with maple syrup and a ripe banana, and studded with chunks of fresh apple and toasted walnuts. Warm one for 20 seconds and add a spoon of yogurt, or eat it straight from your hand on the way out the door.
Apple Cinnamon Baked Oatmeal Cups
Ingredients
- 2 1/2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon fine salt
- 1 ripe banana, mashed
- 2 large eggs
- 1 1/4 cups milk of choice
- 1/4 cup maple syrup
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon vanilla extract
- 1 1/2 cups diced apple (about 1 large apple)
- 1/3 cup chopped walnuts
Method
- Heat the oven to 350°F. Grease a 12-cup muffin tin well or line it with silicone liners.
- In a large bowl, combine the oats, baking powder, cinnamon, nutmeg and salt.
- In another bowl, whisk the mashed banana, eggs, milk, maple syrup, melted butter and vanilla until well blended.
- Pour the wet ingredients into the dry and stir until combined. Fold in the apple and most of the walnuts.
- Let the mixture sit for 5 minutes so the oats begin to absorb the liquid.
- Divide the mixture evenly among the muffin cups, pressing it down gently, and top with the remaining walnuts.
- Bake for 22 to 26 minutes, until golden and set in the center. Cool in the tin for 10 minutes before removing.
Kitchen notes
- Paper liners tend to stick to baked oatmeal; silicone liners or a well-greased tin work best.
- Swap the apple for pear, blueberries or chopped peaches depending on the season.
- Drizzle with a little nut butter before serving for an extra-satisfying breakfast.
Ways to vary it
You can also bake the mixture in a greased 8-inch square pan for 30 to 35 minutes and cut it into squares. Serve warm with a splash of milk poured over the top for a cozy weekend breakfast that feels a little like dessert.
Keeping & reheating
Store in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months and reheat for 45 to 60 seconds in the microwave.
This recipe shares general cooking information and is not medical or nutrition advice. Please check ingredient labels for allergens. Read our full disclaimer.
