Apple Cinnamon Baked Oatmeal Cups
15min
25min
4
285
Chef's Note
These oatmeal cups can be made ahead and refrigerated for up to 4 days. For a quick breakfast, reheat in the microwave for 30 seconds or enjoy at room temperature. Try using seasonal apple varieties like Honeycrisp in fall or Granny Smith for more tartness.
Tags
Ingredients
2 cups rolled oats
1.5 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1.5 cups milk
1/4 cup maple syrup
1 large egg
1 teaspoon vanilla extract
2 tablespoons melted butter
1.5 cups apples, diced small
1/3 cup chopped walnuts
2 tablespoons brown sugar
Instructions
- 1
Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin with cooking spray.
- 2
In a large mixing bowl, combine 2 cups rolled oats, 1.5 teaspoons ground cinnamon, 1 teaspoon baking powder, and 1/4 teaspoon salt.
- 3
In a separate bowl, whisk together 1.5 cups milk, 1/4 cup maple syrup, 1 large egg, 1 teaspoon vanilla extract, and 2 tablespoons melted butter.
- 4
Pour the wet ingredients into the dry ingredients and stir until well combined.
- 5
Fold in 1 cup of the diced apples, reserving the remaining 1/2 cup for topping.
- 6
Divide the mixture evenly among the prepared muffin cups, filling each about 3/4 full.
- 7
In a small bowl, mix the remaining 1/2 cup diced apples with 1/3 cup chopped walnuts and 2 tablespoons brown sugar.
- 8
Sprinkle the apple-walnut topping evenly over each oatmeal cup.
- 9
Bake for 23-25 minutes, until the edges are golden brown and the centers are set.
- 10
Allow to cool in the muffin tin for 10 minutes before carefully removing. Serve warm or at room temperature.
Nutrition Information (per serving)
285
7g
42g
11g
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