Baked Apple Cinnamon Oatmeal Cups
20min
25min
12
165
Chef's Note
These oatmeal cups are perfect for school lunches as they're nut-free and can be made ahead of time. For extra freshness when packing in lunches, wrap each cup individually in plastic wrap and freeze. Place the frozen cup in the lunchbox in the morning, and it will thaw by lunchtime while helping keep other foods cool.
Tags
Ingredients
2 cups rolled oats
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
2 medium apples
2 large eggs
1 1/2 cups milk
1/3 cup maple syrup
2 teaspoons vanilla extract
3 tablespoons melted coconut oil
1/3 cup dried cranberries
1/4 cup sunflower seeds
2 tablespoons brown sugar
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with silicone liners or paper liners sprayed with cooking spray.
- 2
In a large bowl, combine 2 cups of rolled oats, 2 teaspoons of ground cinnamon, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.
- 3
Peel, core, and dice 2 medium apples into small 1/4-inch pieces.
- 4
In a separate bowl, whisk together 2 large eggs, 1 1/2 cups of milk, 1/3 cup of maple syrup, 2 teaspoons of vanilla extract, and 3 tablespoons of melted coconut oil.
- 5
Add the wet ingredients to the dry ingredients and stir until well combined.
- 6
Fold in the diced apples, 1/3 cup of dried cranberries, and 1/4 cup of sunflower seeds.
- 7
Divide the mixture evenly among the muffin cups, filling each almost to the top.
- 8
In a small bowl, mix 2 tablespoons of brown sugar with 1/2 teaspoon of cinnamon. Sprinkle this mixture over the tops of each oatmeal cup.
- 9
Bake for 23-25 minutes, or until the edges are golden brown and the centers are set.
- 10
Allow the oatmeal cups to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- 11
Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Nutrition Information (per serving)
165
4g
25g
6g
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