Apple Cinnamon Baked Oatmeal (Printable)

Moist oatmeal cups with apples and cinnamon, perfect for a healthy breakfast or snack.

# What You Need:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats
02 - 1 ½ teaspoons ground cinnamon
03 - 1 teaspoon baking powder
04 - ¼ teaspoon salt

→ Wet Ingredients

05 - 2 large eggs
06 - 1 ⅓ cups milk (dairy or unsweetened non-dairy)
07 - ⅓ cup pure maple syrup or honey
08 - 2 tablespoons melted butter or coconut oil
09 - 1 teaspoon vanilla extract

→ Fruits

10 - 1 ½ cups peeled, diced apple (about 1 large apple)

→ Optional Add-ins

11 - ⅓ cup chopped walnuts or pecans
12 - ¼ cup raisins or dried cranberries

# Directions:

01 - Preheat the oven to 350°F. Grease a 12-cup muffin tin or line with paper liners.
02 - In a large bowl, mix rolled oats, ground cinnamon, baking powder, and salt until evenly distributed.
03 - In a separate bowl, whisk together eggs, milk, maple syrup or honey, melted butter or coconut oil, and vanilla extract.
04 - Pour wet ingredients into dry ingredients and stir gently until just combined.
05 - Fold in diced apples and any optional nuts or dried fruit delicately to avoid overmixing.
06 - Divide the mixture evenly among prepared muffin cups, filling each nearly to the rim.
07 - Bake for 25 to 28 minutes until the cups are set and lightly golden on top.
08 - Let the oatmeal cups cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • Make a dozen at once and breakfast becomes something you don't have to think about on busy mornings.
  • The apple and cinnamon combination tastes like comfort food, but there's real nutrition hiding in here.
  • They're surprisingly moist—nothing dry or crumbly—and taste just as good cold straight from the fridge.
02 -
  • Don't overbake these, or they'll dry out quickly by day three. The 25-minute mark is usually right—they should still feel slightly tender when you press the top.
  • If your apples are very large or wet, dice them smaller so they cook through and don't create wet pockets in the cups.
03 -
  • Use an ice cream scoop to fill the muffin cups—it's faster, cleaner, and ensures every cup gets exactly the same amount of batter so they bake uniformly.
  • If your kitchen runs cold, let the batter sit for 10 minutes before baking so the apples have time to soften slightly and release some of their moisture.

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