These baked apple oatmeal cups are packed with wholesome ingredients like apples, rolled oats, milk, and eggs. Not only are these oatmeal cups tasty, but they also contain no refined sugar and are a great source of fiber to keep you full and energized throughout the morning. Three baked apple oatmeal cups on a wooden plate.

Why you’ll love this recipe:

  • Easy to make: This simple one-bowl recipe is all made by hand. Just mix all the ingredients together, spoon, and bake.
  • Nutritious: Made with hearty and wholesome ingredients, these oatmeal cups are also low in fat and contain no refined sugar. They are sweetened naturally with apples and maple syrup or honey.
  • Delicious: The combination of apples and cinnamon gives these oatmeal cups a cozy and comforting flavor. They taste like an apple pie and oatmeal muffin in one tasty breakfast treat!
  • Convenient: These oatmeal cups are portable and can be made ahead of time, making them a great option for meal prep or busy mornings when you need a quick and easy breakfast or snack.

Baked apple oatmeal cups on a cooling rack with apples and cinnamon sticks.

Ingredients you’ll need:

  • milk & eggs
  • unsweetened applesauce or mashed banana
  • maple syrup or honey
  • old-fashioned rolled oats
  • baking powder & salt
  • ground cinnamon or apple pie spice
  • apples

How to make baked apple oatmeal cups:

(the ingredient amounts are listed in the printable recipe card further below)

  1. In a large bowl, whisk together the milk, eggs, applesauce, and maple syrup or honey.
  2. Stir in the rolled oats, baking powder, salt, and cinnamon.
  3. Fold in the chopped apples. Spoon the mixture into a greased muffin pan.
  4. Bake at 350F for 25-30 minutes or until the center is set and edges are golden brown.

photo collage of how to make baked apple oatmeal cups

FAQ:

Can I use quick oats instead of rolled oats?

Quick oats can be used in place of rolled oats, but keep in mind that the texture of the oatmeal cups will be softer and with less chew to the bite.

Can I make these oatmeal cups without eggs?

Yes, you can substitute the eggs with 2 flax eggs or 1/2 cup mashed bananas.

How long do these oatmeal cups keep?

These oatmeal cups can be stored in an airtight container in the refrigerator for up to 5 days. 

Can I freeze these oatmeal cups?

Yes, these oatmeal cups can be frozen for up to 3 months. Thaw overnight in the fridge and warm-up in the microwave for 20-30 seconds.

Baked apple oatmeal cups on a plate with a bite taken out of the top one

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Baked Apple Oatmeal Cups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: 12
  • Category: breakfast, snack
  • Method: bake
  • Cuisine: American
Print Recipe

Description

These baked apple oatmeal cups are packed with wholesome ingredients like apples, rolled oats, milk, and eggs. Not only are these oatmeal cups tasty, but they also contain no refined sugar and are a great source of fiber.

Ingredients

  • 1 & 1/4 cup milk (dairy or plant-based)
  • 2 large eggs
  • 1/2 cup unsweetened applesauce or mashed banana
  • 1/2 cup maple syrup or honey
  • 3 cups rolled old-fashioned oats
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 medium apple, chopped small (about 1 cup) 

Instructions

  1. Preheat oven to 350F. Spray a 12-cup muffin pan very well with non-stick cooking spray. Set aside.
  2. In a large bowl, whisk together the milk, eggs, applesauce, and maple syrup.
  3. Stir in the rolled oats, baking powder, salt, and cinnamon. Fold in the chopped apples.
  4. Spoon and divide the mixture evenly into each muffin cup.
  5. Bake for 25-30 minutes or until the center is set and edges are golden brown.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 20-30 seconds if desired.

Nutrition

  • Serving Size:
  • Calories: 165
  • Sugar: 11.9 g
  • Sodium: 75.8 mg
  • Fat: 1.4 g
  • Carbohydrates: 30 g
  • Protein: 4.9 g
  • Cholesterol: 33.2 mg

Recipe adapted from Recipe Runner