Fluffy Baked Apple Cinnamon Oatmeal Cups

ByMadison Rae
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Why Make This Recipe

Fluffy Baked Apple Cinnamon Oatmeal Cups are a delightful way to enjoy breakfast. They are not only delicious but also very easy to make. By combining oats, eggs, and apples, you get a healthy and satisfying meal that will keep you full throughout the morning. Plus, these cups are perfect for meal prep, so you can enjoy a warm breakfast even on the busiest days.

How to Make Fluffy Baked Apple Cinnamon Oatmeal Cups

Ingredients:

  • 2 cups rolled oats
  • 2 cups milk (or plant-based milk)
  • 2 large eggs
  • 1 medium apple, diced
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Optional toppings: nuts, dried fruit, or yogurt

Directions:

  1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
  2. In a large mixing bowl, combine the rolled oats, milk, eggs, brown sugar, cinnamon, vanilla extract, baking powder, and salt.
  3. Fold in the diced apple.
  4. Distribute the mixture evenly into the muffin tin cups.
  5. If desired, top with nuts or dried fruit.
  6. Bake for 25-30 minutes, or until the cups are set and lightly golden.
  7. Allow to cool slightly before removing from the tin.
  8. Serve warm or store in the fridge for easy breakfasts throughout the week.

How to Serve Fluffy Baked Apple Cinnamon Oatmeal Cups

These oatmeal cups are best served warm. You can enjoy them plain or add your favorite toppings. Try nuts for a nice crunch, dried fruit for a sweeter bite, or a dollop of yogurt for creaminess. They make a perfect on-the-go breakfast, and you can enjoy them with a cup of coffee or tea.

How to Store Fluffy Baked Apple Cinnamon Oatmeal Cups

To store these oatmeal cups, let them cool completely and then place them in an airtight container. You can keep them in the fridge for up to a week. If you want to keep them longer, consider freezing them. Just thaw and reheat in the microwave when you’re ready to enjoy!

Tips to Make Fluffy Baked Apple Cinnamon Oatmeal Cups

  1. Adjust Sweetness: Feel free to add more or less brown sugar depending on how sweet you want the cups.
  2. Add Protein: For extra protein, consider adding nuts or seeds into the mixture.
  3. Mix Fruits: You can also mix in other fruits such as bananas or blueberries for more flavors.

Variation

If you want to change things up, try adding spices like nutmeg or even a scoop of peanut butter for added richness. You can also swap the apple for other fruits like pears or peaches.

FAQs

Can I use quick oats instead of rolled oats?
Yes, you can use quick oats, but the texture may be different. Rolled oats give a chewier texture.

Can I make these oatmeal cups vegan?
Absolutely! Use plant-based milk and substitute the eggs with flax eggs or applesauce.

How do I reheat the oatmeal cups?
You can reheat them in the microwave for about 30 seconds or until warm. Enjoy them fresh and warm for the best taste!

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Fluffy Baked Apple Cinnamon Oatmeal Cups

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delightful and healthy breakfast option made with oats, eggs, and apples, perfect for meal prep.

Ingredients

Scale
  • 2 cups rolled oats
  • 2 cups milk (or plant-based milk)
  • 2 large eggs
  • 1 medium apple, diced
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Optional toppings: nuts, dried fruit, or yogurt

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
  2. In a large mixing bowl, combine the rolled oats, milk, eggs, brown sugar, cinnamon, vanilla extract, baking powder, and salt.
  3. Fold in the diced apple.
  4. Distribute the mixture evenly into the muffin tin cups.
  5. If desired, top with nuts or dried fruit.
  6. Bake for 25-30 minutes, or until the cups are set and lightly golden.
  7. Allow to cool slightly before removing from the tin.
  8. Serve warm or store in the fridge for easy breakfasts throughout the week.

Notes

These cups are perfect for meal prep and can be stored in the fridge for up to a week. They also freeze well for longer storage.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 200
  • Sugar: 10g
  • Sodium: 180mg
  • Fat: 6g
  • Saturated Fat: 2g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 4g
  • Protein: 6g
  • Cholesterol: 70mg

Keywords: oatmeal cups, baked oatmeal, breakfast recipes, healthy breakfast

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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