Description

Portable, make-ahead baked oatmeal cups infused with apple and cinnamon. Perfect for busy school mornings, these cups are easy to prep the night before and reheat quickly in the microwave.

Ingredients

Scale

2 cups old-fashioned rolled oats
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups milk (dairy or non-dairy)
2 large eggs
¼ cup melted butter (or coconut oil)
¼ cup maple syrup
1 teaspoon vanilla extract
1 ½ teaspoons ground cinnamon
¼ teaspoon nutmeg
2 tablespoons brown sugar
2 medium apples, diced (about 300g)
Optional: Extra cinnamon sugar or apple slices for topping

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a large mixing bowl, combine rolled oats, baking powder, salt, cinnamon, nutmeg, and brown sugar. Whisk to distribute evenly.
In a separate bowl, whisk together milk, eggs, melted butter, maple syrup, and vanilla extract until smooth.
Pour wet ingredients into dry ingredients and stir gently until combined. Fold in diced apples.
Let the batter rest for 5 minutes to allow oats to absorb liquid.
Divide mixture evenly among the 12 muffin cups, pressing down slightly. Add optional toppings if desired.
Bake for 20-25 minutes until tops are golden brown and a toothpick inserted comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before storing.

Notes

Do not use instant oats as they will turn mushy. Dice apples small (1/4 inch) so they integrate well. Let batter rest for 5 minutes before baking for better texture. Cool completely before storing to prevent sogginess. Can be frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 12
Sodium: 150
Fat: 4
Saturated Fat: 2
Carbohydrates: 32
Fiber: 3
Protein: 5

Keywords: baked oatmeal, apple cinnamon, breakfast cups, meal prep, back to school breakfast, healthy breakfast, portable breakfast, oatmeal muffins