Easy Apple Baked Oatmeal Cups are a tasty, healthy on-the-go breakfast! Made with oats, applesauce, peanut butter, maple syrup and cinnamon. Make a batch for busy mornings!
Apples and peanut butter and I go waaaaaay back.
I credit my mumsy for igniting this life long love affair. And today, we're turning this heaven0sent combo into apple baked oatmeal cups! Slather 'em in salty peanut butter and call it a GOOD day.
This is serious, you guys. You know there have been a whole slew lot of healthy oatmeal breakfast recipes on the blog, from the mega popular Banana Zucchini Oatmeal Cups and Overnight Steel Cut Oatmeal top the classic Blueberry Banana Baked Oatmeal.
But these...these are certainly somethin' special.
I'm like a cartoon character with my tongue permanently hanging out over this recipe, all googly-eyed and whatnot. These apple cinnamon oatmeal muffins are just sweet enough to be totally satisfying and so ridiculously moist that it seems next to impossible that they're made sans oil and butter. But here we are!
Key ingredients and substitution tips
Baked oatmeal is pretty forgiving I've learned. Want more richness? Add a couple tablespoons of melted butter. Feeling crunchy? Add toasted walnuts or pecans. Craving sweeter? Use ½ cup maple syrup or omit for less sweet!
- applesauce: For apple flavor and lots of moisture, no oil required.
- old fashioned oats: The base of this recipe is whole grain rolled oats. Don't use instant, quick, or steel cut here. Use certified gluten free if needed.
- maple syrup: A hint of my favorite sweetener so they're just a bit sweet!
- milk: Cow's, oat, almond, coconut, or whatever milk you fancy works here.
- peanut butter: For some good fat and flavor. Any nut butter works. I like salted.
- egg: For flavor, binding, and rise. Sub a flax egg for vegan.
- cinnamon: Plenty of spice for these muffins!
- apple: I love Honeycrisp, but Granny Smith or Gala would also be nice!
How do you store baked oatmeal?
Store cooled leftover cups in an air-tight container in the fridge for up to five days. These make an amazing make-ahead breakfast for busy mornings! You can also freeze them for up to three months.
Are oatmeal muffins baby friendly?
Yes! Babies 9 months and up can enjoy these by simply omitting the salt and maple syrup. Be sure the apple chunks are soft enough so they don't present a chocking hazard. They're nice and moist for little ones!
Is oatmeal a healthy breakfast?
You betcha. Oatmeal is packed with filling fiber and energizing B vitamins. Whole grains are a splendid way to start the day, plus they're super accessible and affordable. Slather on more nut butter for a more filling meal or pair with scrambled eggs to round it out.
Holler in the comments if you give these breakfast beauts a whirl!
Craving more oatmeal? Don’t miss my other go-to recipes:
- Carrot Cake Baked Oatmeal
- Cherry Almond Baked Oatmeal Cups
- Salted Chocolate Covered Oatmeal Bites
- Blueberry Oatmeal Snack Bars
Apple Baked Oatmeal Cups Recipe
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 12 cups 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Description
Easy Apple Baked Oatmeal Cups are a tasty, healthy on-the-go breakfast! Made with oats, applesauce, peanut butter, maple syrup and cinnamon. Make a batch for busy mornings!
Ingredients
- ¾ cup unsweetened applesauce
- 1 cup milk of choice (I used unsweetened vanilla almond)
- ¼ cup natural salted peanut butter
- ⅓ cup pure maple syrup
- 1 large egg
- 1 tsp vanilla extract
- 2 ½ cups old fashioned oats
- 1 tbsp baking powder
- 2 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp fine sea salt (use ½ tsp if peanut butter is not salted)
- 1 medium apple, diced small
Instructions
- Preheat oven to 350F. Spray muffin tin with cooking spray.
- In a medium mixing bowl, add applesauce, almond milk, peanut butter, maple syrup, egg, and vanilla extract and stir until well mixed.
- Add oats, baking powder, cinnamon, nutmeg, and salt. Stir until combined, being careful not to over-mix. Fold in diced apple.
- Spoon mixture evenly into muffin tin, filling the tins to the very top. Bake for 25-27 minutes, or until a knife comes out clean. Let cups cool for at least 15 minutes before carefully transferring them to a wire rack to cool completely.
Notes
VEGAN: Sub a flax or chia egg.
NUT BUTTER: Almond or cashew butter work well, too!
Photos by The Nutritious Kitchen.
Penny says
These are awesome! I’ve swapped out the apple for blueberries or even banana. Love them!
★★★★★
Alexis Joseph says
Wahoooo thanks, Penny! Love the sound of these with bloobs.
Penny says
Delicious!! Just took these out of the oven. I know what I’m having for breakfast this week.
★★★★★
Alexis Joseph says
Amazing, thanks Penny!
Allison says
I was craving a fall “pastry” to have with an afternoon cup of coffee and these muffins were the perfect answer! I was out of vanilla extract and had to supplement the little applesauce I had with a mashed banana but they still turned out great. Will definitely make again!
★★★★★
Alexis Joseph says
That sounds perfect, thanks a ton Allison!
Kori Daniel says
These were so fun and easy to make, and they are tasty! I put on my Christmas tunes, set out my ingredients, and in no time they were baking. I had to bake mine a little longer, and some are still a little wet on the bottom. My fault for not evenly distributing the liquid throughout the muffin tin. I love that they are not overly sweet and will be fantastic as is, with more pb, in a yogurt bowl, and with cottage cheese!
★★★★★
Alexis Joseph says
Awww how fun is this scene! Thanks for the tips, Kori!
Nic says
Love these!!
★★★★★
Nikki says
I just had one of these made by Alexis and it was BOMB! So moist (sorry for those of you who don’t like that word, it’s absolutely necessary in this case) and perfectly sweet!! I will be making these for my husband and myself as well as making a small batch for my baby boy sans the maple syrup and salt!
Kate says
Thanks for this recipe! I'm looking forward to trying it. If I wanted to omit any sort of nut butter, would you recommend replacing it with another 1/4 of applesauce, or with something else? (I can't do nuts, but I also don't like sunflower seed butter when it's been cooked).
Alexis Joseph says
Hey Katie! I'd suggest tahini if you don't like sunbutter or use 2 tbsp oil/melted butter instead.
Dylan says
Great recipe to whip-up for a quick breakfast or snack!
★★★★★
Dylan says
A great recipe to whip up for a quick snack or breakfast!
Kelly says
These are so good!! I can’t wait to make them again for the entire family 😚