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Healthy Baked Oatmeal Cups with Apples & Cinnamon

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Mornings are chaotic, but breakfast doesn’t have to be. These Healthy Baked Oatmeal Cups with Apples and Cinnamon are essentially portable bowls of oatmeal that taste like a slice of warm apple pie. They are the ultimate grab-and-go meal prep solution!

Love this? You should also try our Healthy Greek Yogurt Blueberry Muffins!

Why You’ll Love This Recipe

  • Meal Prep Perfection: Make a batch on Sunday, store them in the fridge, and you have instant, healthy breakfasts for the whole week.
  • Naturally Sweetened: We use pure maple syrup instead of refined sugar, keeping energy levels stable all morning.
  • Freezer-Friendly: These cups freeze beautifully! Just microwave one for 30 seconds and it tastes freshly baked.

Pro Tips for the Best Baked Oatmeal Cups

Always use Old-Fashioned Rolled Oats for this recipe. Quick oats will turn to mush, and steel-cut oats won’t soften enough during the baking time. When mixing the batter, you might notice that it looks a little runny—don’t worry! As the cups bake, the oats will absorb all that delicious cinnamon-infused milk, resulting in a perfectly chewy, tender texture.

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Healthy Baked Oatmeal Cups with Apples & Cinnamon

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Prep Time 15 minutes
Cook Time 25 minutes
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

Main
  • 3 cups Old-fashioned rolled oats (gluten-free if needed)
  • 1 tsp Baking powder
  • 2 tsp Ground cinnamon
  • 1/2 tsp Salt
  • 1 1/2 cups Milk (dairy or almond milk)
  • 1/3 cup Maple syrup or honey
  • 2 large Eggs
  • 1/4 cup Coconut oil, melted (or unsweetened applesauce)
  • 1 tsp Vanilla extract
  • 1 1/2 cups Apples, peeled and finely diced (about 2 small apples)

Method
 

Main
  1. Preheat your oven to 350°F (175°C). Liberally grease a 12-cup muffin tin with non-stick spray or use silicone muffin liners.
  2. In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, and salt.
  3. In a separate medium bowl, whisk together the milk, maple syrup, eggs, melted coconut oil, and vanilla extract.
  4. Pour the wet ingredients into the dry oat mixture and stir until fully combined.
  5. Fold in the finely diced apples.
  6. Divide the oatmeal mixture evenly among the 12 muffin cups. Pour any remaining liquid from the bottom of the bowl evenly over the cups.
  7. Bake for 25-30 minutes, or until the centers are set and the edges are lightly golden brown.
  8. Let the oatmeal cups cool in the pan for 10 minutes before carefully removing them with a butter knife.

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