Baked Apple Oatmeal Cups Recipes

BAKED APPLE CINNAMON OATMEAL CUPS

Steps:

• Preheat oven to 350°F (177°C). Generously spray a muffin pan with nonstick spray. If using muffin liners, spray them with nonstick spray. The oatmeal cups stick to the liners a bit regardless, so I recommend skipping them.
• Whisk all of the ingredients together, except for the apples (and nuts and coarse sugar), in 1 large bowl. Using a spoon or rubber spatula, fold in the apples and nuts (if using). Batter will be a little liquid-y. Spoon batter evenly into muffin cups, making sure both the oats/apples and liquid are in each. Fill all the way to the top. See photo above. If desired, sprinkle the tops with coarse sugar.
• Bake for 25-30 minutes or until the edges are lightly browned and top appears set. If the tops appear to brown very quickly, tent a piece of aluminum foil on top.
• Cool for 5 minutes before serving. Cover leftover oatmeal cups tightly and refrigerate for up to 1 week.

BAKED APPLE OATMEAL

Steps:

• Heat oven to 350°F. In 2-quart casserole, mix oats, raisins, 4 cups milk, the brown sugar, butter, cinnamon, salt and apples.
• Bake uncovered 40 to 45 minutes or until most liquid is absorbed. Top with walnuts. Serve with additional milk.

BAKED APPLES WITH OATMEAL FILLING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Core each apple making a large well in the center and arrange apples on a rimmed baking sheet.
• Mix oats, brown sugar, and cinnamon together in a bowl; cut in butter until evenly combined. Spoon 1/4 of the oat mixture into each apple.
• Bake in the preheated oven until apples are tender and filling is bubbling, about 30 minutes.

APPLE CINNAMON BAKED OATMEAL CUPS

Steps:

• Preheat the oven to 350°F (177°C). Spray a 12-count muffin pan very well with non-stick cooking spray and set aside.
• Add the oats, baking powder, cinnamon, and salt to a large mixing bowl and mix until well combined.
• In a separate mixing bowl, whisk together the milk, eggs, maple syrup, and vanilla extract until fully combined. Add the dry ingredients into the wet ingredients and mix until well combined. Add the chopped apple and gently mix it in.
• Evenly distribute the mixture between all 12 cavities in the prepared muffin pan. Bake at 350°F for 25 to 27 minutes, or until the tops of the oatmeal cups are lightly golden brown and firm.
• Remove from the oven and allow to cool in the pan for about 5 to 10 minutes, then remove the oatmeal cups and transfer to a wire rack to finish cooling.

APPLE SPICE BAKED OATMEAL CUPS

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl stir together rolled oats, cinnamon, nutmeg, baking powder, and salt. Set to the side.
• In another medium bowl crack and lightly beat the eggs. Whisk in the the brown sugar until blended. Whisk in the Greek yogurt, vanilla extract, milk, and coconut oil.
• Stir oats mixture into the wet ingredients until combined.
• Gently stir in the chopped apple and walnuts.
• Spray a 12-cup muffin pan with cooking spray. Drop oatmeal mixture, using a 1/3 measuring cup, into each of the muffin pan cups. Using a spoon press down the oat mixture into the liquid in each of the cups. This is to make sure the liquid is evenly distribute among the oats.
• Bake for 30 minutes or until the top is lightly browned.
• Take out of the oven and let the oatmeal cups cool for 5 minutes. Remove muffins and serve with pure maple syrup.

APPLE CINNAMON BAKED OATMEAL CUPS

Steps:

• Preheat oven to 350° F. and spray a standard 12 cup muffin pan with cooking spray.
• In a large bowl whisk together the milk, eggs, applesauce, maple syrup and vanilla. Add the oats, baking powder, salt, cinnamon, ginger and allspice to the bowl and stir everything together. Stir in the shredded apple and pecans.
• Divide the oat mixture into the prepared muffin pan. Top each oatmeal cup with two thin slices of apple and sprinkle the tops with turbinado sugar. Bake for 25-30 minutes or until the oatmeal cups are set and golden brown.
• Let them cool in the pan for 5 minutes before running a knife along the outside and removing them onto a wire cooling rack. Serve with almond butter, peanut butter or maple syrup.

APPLE OATMEAL CUPS

Steps:

• Preheat oven to 350°F. Grease a 12-cup muffin tin with non-stick cooking spray or line baking sheet with silicone liners. Set aside.
• In a large bowl, mix the flax seeds and water to make the flax egg. Set aside until thickened, about 2 minutes (skip if using regular egg). After 2 minutes, whisk in milk, maple syrup, coconut oil, vanilla, baking powder, cinnamon, salt, applesauce, and chopped apples. Fold in oats.
• Divide batter evenly into prepared muffin tin or silicone muffin liners. Top with more sliced apples, if desired.
• Bake in preheated oven for 18-25 minutes, or until set.
• Enjoy immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to enjoy.

APPLE OATMEAL BREAKFAST CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously grease muffin cups or line with paper liners.
• Combine oats, oat flour, cinnamon, allspice, baking soda, and salt in a large bowl. Add apples, yogurt, eggs, brown sugar, butter, and vanilla extract to oat mixture until batter is well mixed; fold in walnuts. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes.

FREEZER FRIENDLY HEALTHY BAKED APPLE OATMEAL CUPS

Steps:

• Heat the oven to 375.
• Add all ingredients to a large bowl and mix well until everything is combined then scoop the oatmeal mixture into your muffin tin using a large ice cream scoop. (Spray non-stick spray onto the muffin tin first if you have a non-stick muffin tin)
• Bake the oatmeal cups for 20 minutes, or until cooked through. Let it cool before removing it from the muffin tin or it might not keep its shape.
• Optional: top them off with the toppings of your choice such as yogurt, almond butter, more apple pieces and sunflower seeds.

APPLE CINNAMON BAKED OATMEAL CUPS (VEGAN, GLUTEN FREE)

Steps:

• Preheat oven to 350F. Spray muffin pan with oil or line with paper/reusable liners.
• Whisk together flax meal and warm water in a small bowl. Set aside until a gel-like consistency forms.
• Add flax egg mixture to a large mixing bowl, along with applesauce, maple syrup, soy milk, and vanilla extract. Stir to combine.
• In a separate bowl, mix together oats, cinnamon, ginger, nutmeg, salt, and baking powder.
• Add dry ingredients to wet and stir to combine.
• Stir in the apple pieces.
• Fill each muffin cup fully, 1/3 - 1/2 cup of batter in each. You should have enough for 12 oatmeal cups.
• Bake for 25-30 minutes, until the tops are starting to brown and a toothpick comes out clean in the center.
• Let cool slightly, then run a butterknife around the edge of each oatmeal cup to loosen them from the pan.
• Enjoy immediately, or store in the fridge!