Oh, the cozy embrace of autumn mornings—there’s nothing quite like it, right? These baked apple cinnamon oatmeal cups are like little bites of warmth, a hug from an old friend, especially when the crisp air bites a bit too hard. I mean, who wouldn’t want the aroma of cinnamon and baked apples wafting through the kitchen, making even the gloomiest Monday feel like a favorite sweater?
Steps
- Preheat your oven to 350°F (177°C) and generously coat a 12-cup muffin tin with nonstick spray. Avoid using muffin liners, as the oatmeal cups can stick to them.
- In a large mixing bowl, combine all ingredients except the chopped apples and nuts. Once mixed, gently fold in the apples and nuts, if using. Ensure the batter is evenly distributed with both oats and liquid when spooning into the muffin cups.
- Divide the batter equally among the muffin cups, filling each to the top. If desired, sprinkle the tops with coarse sugar for added crunch.
- Bake the oatmeal cups for 28-30 minutes, or until the edges are slightly browned and the tops are set. If the tops are browning too fast, cover the muffin pan with aluminum foil.
- Let the oatmeal cups cool for 5-10 minutes before serving. Store any leftovers in the refrigerator for up to a week, ensuring they are tightly covered.
Ingredients
- 1 and 1/2 cups (360ml) milk, either dairy or non-dairy
- 2 large eggs
- 1/2 cup (120ml) pure maple syrup (honey can be substituted)
- 1/2 cup (120g) unsweetened applesauce
- 3 cups (255g) old-fashioned whole rolled oats
- 1 teaspoon baking powder
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 heaping cup (120g) of apple, peeled and chopped
- Optional: 1/2 cup (50g) chopped walnuts or pecans
- Optional: Coarse sugar for sprinkling on top
Nutritional Values
Calories: 1656 | Total Fat: 36g | Saturated Fat: N/A | Trans Fat: N/A | Cholesterol: N/A | Sodium: N/A | Total Carbohydrates: 312g | Dietary Fiber: 36g | Sugars: 132g | Protein: 48g
FAQ
- Can these oatmeal cups be made gluten and dairy-free?
- Yes, these oatmeal cups can be made gluten-free by using certified gluten-free oats and dairy-free by opting for non-dairy milk.
- What can I use as a substitute for maple syrup?
- If you don’t have maple syrup, honey is an excellent alternative. You could also use packed brown sugar or coconut sugar if you prefer.
- Are these oatmeal cups suitable for freezing?
- Absolutely! Once baked and cooled, you can store them tightly covered in the freezer for up to three months. Thaw them in the fridge or at room temperature and reheat as desired.
- Can I prepare the batter in advance?
- It’s not recommended to prepare the batter ahead of time because the oats will absorb the liquid. Instead, mix all the ingredients together just before baking.
- What can I use as an egg substitute?
- You can replace the eggs with 1/3 cup of unsweetened applesauce or mashed banana. However, note that the oatmeal cups may be slightly more fragile without the eggs.
Tips
- Ensure Even Distribution: When dividing the batter into the muffin cups, make sure each cup has a good mix of both liquid and solid ingredients to ensure even baking and texture.
- Skip the Liners: It’s recommended to avoid using muffin liners, as the oatmeal cups tend to stick. Instead, spray the muffin pan generously with nonstick spray for easy removal.
- Tent with Foil: If you notice the tops of the oatmeal cups browning too quickly, cover them lightly with a piece of aluminum foil to prevent burning while allowing the centers to cook through.
- Make & Freeze: After baking and cooling, store the oatmeal cups in the refrigerator for up to a week, or freeze them for up to three months. Reheat in the microwave or oven for a quick and easy breakfast or snack.
Equipment
- 12-count Muffin Pan
- Nonstick Spray
- Glass Mixing Bowl
- Whisk
- Silicone Spatula
