Few things make your kitchen smell as inviting as apples and cinnamon baking together. These Apple Cinnamon Baked Oatmeal Cups are hearty, naturally sweetened, and made with simple plant-based ingredients. I first tested them on a busy Sunday when I needed a grab-and-go breakfast for the week, and they quickly became a family favorite. The soft oats, tender apple chunks, and cozy spice blend create a warm bite you’ll look forward to every morning. If you’ve been searching for an easy, wholesome breakfast you can prep in advance, these oatmeal cups are exactly what you need.
Why You’ll Love This Recipe
Apple Cinnamon Baked Oatmeal Cups are more than just tasty—they’re practical too. Here’s why they’ll win you over:
- Comforting flavor – a mix of cinnamon, nutmeg, and apple makes every bite cozy.
- Beginner-friendly – you don’t need baking skills, just two bowls and a muffin tin.
- Plant-based and wholesome – flax eggs, applesauce, and soy milk keep it dairy- and egg-free.
- Perfect for meal prep – bake once and enjoy breakfast all week.
Simple, affordable, and satisfying—this recipe ticks all the boxes.
The Story Behind Apple Cinnamon Baked Oatmeal Cups
These Apple Cinnamon Baked Oatmeal Cups draw inspiration from a long tradition of baked oat breakfasts. A few fun facts:
- Baked oatmeal origins: This dish stems from Pennsylvania Dutch kitchens, where oats were baked into a hearty, sweet breakfast casserole.
- A modern twist: Turning it into muffin cups makes it portable and meal-prep friendly.
- Apple and spice pairing: Apples with cinnamon, nutmeg, and ginger have been a classic comfort combo for centuries.
- Plant-based focus: Today’s versions often use flax eggs and dairy alternatives, making them more inclusive for different diets.
It’s the perfect blend of tradition and modern convenience.
Key Ingredients in Apple Cinnamon Baked Oatmeal Cups
- Flax eggs – act as a binder, replacing regular eggs.
- Unsweetened applesauce – keeps the texture moist and gently sweet.
- Maple syrup – adds natural sweetness with a caramel-like note.
- Soy milk – makes the oats creamy while keeping it dairy-free.
- Vanilla extract – enhances flavor and warmth.
- Rolled oats – the heart of the recipe, providing chew and structure.
- Cinnamon, ginger, nutmeg – bring cozy, layered spice.
- Honeycrisp apple – adds juicy bites of sweetness and texture.
- Baking powder – ensures the cups hold their shape.
How to Make Apple Cinnamon Baked Oatmeal Cups
- Preheat the oven: Set it to 350°F (175°C). Grease a muffin pan with oil spray or line with paper/silicone liners.
- Prepare the flax eggs: Whisk flax meal with warm water in a small bowl. Let it sit until it forms a gel-like texture.
- Mix the wet ingredients: In a large mixing bowl, combine the flax eggs, applesauce, maple syrup, soy milk, and vanilla. Stir well.
- Combine dry ingredients: In a separate bowl, mix oats, cinnamon, ginger, nutmeg, salt, and baking powder.
- Bring it all together: Add the dry mixture to the wet and stir until everything is evenly coated.
- Add apples: Fold in the diced Honeycrisp apple pieces for juicy bursts of flavor.
- Fill the cups: Spoon ⅓–½ cup of batter into each muffin well. You should get 12 oatmeal cups.
- Bake: Bake for 25–30 minutes, until tops are lightly browned and a toothpick inserted comes out clean.
- Cool slightly: Run a butter knife around each cup to loosen, then lift them out. Enjoy warm or let them cool fully for storage.
Apple Cinnamon Baked Oatmeal Cups Tips and Twists
Tips
- Use a Honeycrisp apple for the best balance of sweetness and crunch.
- Dice apples small (¼-inch) so they bake evenly.
- Don’t overmix once oats are added—gentle stirring keeps them tender.
- Silicone muffin liners make cleanup a breeze.
- Let cups cool before removing so they stay intact.
Variations
- Swap apples for pears or add blueberries for a fruity twist.
- Mix in chopped pecans or walnuts for crunch.
- Top with a drizzle of almond butter or yogurt before serving.
Storage, Reheating, and Make-Ahead Tips
- Storage: Keep in an airtight container in the fridge for up to 5 days.
- Reheating: Microwave for 20–30 seconds or warm in a toaster oven for a crisp edge.
- Make-Ahead: Mix the batter the night before and refrigerate. Bake fresh in the morning for the best texture.
Serving Suggestions
These Apple Cinnamon Baked Oatmeal Cups shine in many ways:
- Breakfast plate: Pair with scrambled eggs or yogurt for a balanced meal.
- Snack option: Toss one into a lunchbox with a handful of nuts.
- Brunch spread: Serve alongside fresh fruit or Grilled Vegetables for variety.
- Sweet touch: Enjoy warm with a drizzle of maple syrup or nut butter.
Portable, versatile, and satisfying—they fit into any meal plan.
Frequently Asked Questions
Can I make these gluten-free? Yes, just use certified gluten-free oats.
Do I have to use soy milk? Not at all—almond, oat, or coconut milk work too.
Can I peel the apple? It’s optional. The skin softens and adds nutrients.
Can I freeze them? Yes, freeze for up to 2 months. Thaw overnight before reheating.
Can I reduce the sweetener? Yes, cut the maple syrup in half for a less-sweet version.
Enjoy Your Apple Cinnamon Baked Oatmeal Cups
Apple Cinnamon Baked Oatmeal Cups are everything you need in a make-ahead breakfast—wholesome, flavorful, and plant-based. From the tender oats to the bursts of sweet Honeycrisp apple, every bite feels like comfort food with a healthy twist. Whether you’re meal-prepping for the week or baking a cozy snack for the afternoon, these cups are a recipe you’ll want to keep in rotation. Simple, reliable, and full of warm fall flavor—they’re proof that nourishing food can also feel indulgent.
Explore More Recipes
Love these Apple Cinnamon Baked Oatmeal Cups? Try these too:
- For another cozy bake, make Blueberry Bread Pudding.
- Balance sweet with savory by pairing them with Simple Avocado Toast with Egg.
- Add variety to your breakfast lineup with Cottage Cheese Pancakes.
- Or celebrate fall flavors with Pumpkin Bread.
Each complements the wholesome, make-ahead charm of baked oatmeal cups.
Apple Cinnamon Baked Oatmeal Cups Recipe
Ingredients
- 2 flax eggs 2 tbsp ground flax + 5 tbsp warm water
- ¾ cup unsweetened applesauce
- ⅓ cup maple syrup
- 2 cups unsweetened soy milk
- 1 tsp vanilla extract
- 3 cups old-fashioned rolled oats
- 1 ½ tsp cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 tsp baking powder
- 1 large Honeycrisp apple diced into ¼-inch pieces (about 2 ½ cups)
- Cooking spray or oil for muffin tin
Instructions
- Preheat oven to 350°F (175°C). Grease or line a muffin tin.
- In a small bowl, mix ground flax with warm water to make flax eggs. Let sit until gel-like.
- In a large bowl, whisk flax eggs, applesauce, maple syrup, soy milk, and vanilla.
- In a separate bowl, combine oats, cinnamon, ginger, nutmeg, salt, and baking powder.
- Stir dry ingredients into wet until just combined.
- Fold in diced apple pieces evenly.
- Fill muffin cups with ⅓–½ cup batter each (makes 12).
- Bake for 25–30 minutes, until tops are golden and a toothpick comes out clean. Let cool before removing.
Notes
Calories: 150
Carbohydrates: 28g
Protein: 4g
Fat: 3g
Fiber: 4g
Sugar: 9g