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Apple cinnamon baked oatmeal cups with visible diced apple and oats on a breakfast plate

Apple Cinnamon Baked Oatmeal Cups

Tender rolled-oat cups with diced apple, cinnamon, and maple syrup, baked in a muffin tin for easy breakfasts.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 12 oatmeal cups
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups old-fashioned rolled oats
  • 1 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp fine salt
  • 2 large eggs
  • 1 cup milk
  • 1/4 cup pure maple syrup
  • 2 tbsp neutral oil or melted unsalted butter
  • 1 tsp vanilla extract
  • 1 medium apple Finely diced; about 1 cup
  • 1 tsp oil For greasing the pan

Equipment

  • 12-cup muffin tin
  • Two mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Spoon
  • Food thermometer

Method
 

  1. Preheat oven to 350°F (177°C) and grease 12 muffin wells.
  2. Mix rolled oats, baking powder, cinnamon, and salt in a large bowl.
  3. In another bowl, whisk the eggs, milk, maple syrup, oil, and vanilla.
  4. Combine wet and dry ingredients. Fold in diced apple; rest for 5 minutes, then stir again.
  5. Divide the oat mixture and remaining liquid evenly among the wells. Bake for 23–28 minutes until set and at least 160°F (71°C) at the center.
  6. Let the cups stand in the pan for 10 minutes, then loosen gently and cool or serve.

Notes

Makes 12 cups (6 servings of 2). Use rolled oats, not steel-cut oats. Distribute liquid evenly. Refrigerate promptly and reheat leftovers to 165°F. Nutrition has not been calculated.