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Ultra close-up macro of warm cinnamon apple baked oatmeal cups split open with caramelized Honeycrisp apples and cascading maple syrup

Cinnamon Apple Baked Oatmeal Cups

Wholesome, naturally sweetened baked oatmeal cups made with rolled oats, crisp Honeycrisp apples, pure maple syrup, warm cinnamon, and toasted pecans. The ultimate 30-minute grab-and-go meal prep breakfast that tastes like warm apple pie in handheld form.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 oatmeal cups
Calories: 185
Ingredients Method Nutrition

Ingredients
  

Oatmeal Base & Spices:
  • 3 cups (approx. 270g) old-fashioned rolled oats certified gluten-free if needed; do not use instant quick oats
  • 2 medium Honeycrisp or Gala apples, peeled and finely diced gives sweet-tart juicy pockets throughout
  • 2 tsp ground Ceylon cinnamon
  • 1/2 tsp ground nutmeg
  • 1.5 tsp baking powder
  • 1/2 tsp fine sea salt
Wet Batter & Topping:
  • 1.5 cups unsweetened almond milk (or oat/whole milk)
  • 1/3 cup pure grade A amber maple syrup plus extra for drizzling
  • 2 large eggs, lightly beaten flax eggs can be used for vegan adaptation
  • 1/4 cup melted coconut oil (or melted butter)
  • 1.5 tsp pure vanilla extract
  • 1/2 cup chopped pecans or walnuts adds delightful buttery crunch

Method
 

Meal Prep Walkthrough Steps:
  1. Preheat & Line Tin: Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with parchment paper tulip liners or lightly coat with coconut oil spray.
  2. Combine Dry Base: In a large mixing bowl, stir together rolled oats, ground cinnamon, nutmeg, baking powder, and fine sea salt until evenly distributed.
  3. Whisk Wet Ingredients: In a separate medium bowl, whisk together almond milk, pure maple syrup, eggs, melted coconut oil, and vanilla extract until completely smooth.
  4. Fold in Fresh Apples: Pour wet mixture over the dry oats. Stir thoroughly with a silicone spatula until oats are fully saturated. Gently fold in the finely diced Honeycrisp apples and half of the chopped pecans.
  5. Portion into Muffin Tin: Using a mechanical ice cream scoop or measuring cup, divide the oat mixture evenly among the 12 muffin cups, filling each to the top. Press gently with the back of a spoon to compact slightly.
  6. Top with Pecans & Bake: Scatter the remaining chopped pecans evenly over the tops of each cup. Bake at 350°F (175°C) for 20 to 22 minutes until the tops are golden brown, slightly firm to the touch, and a toothpick inserted into the center comes out clean.
  7. Cool & Serve: Allow cups to rest in the muffin tin for 10 minutes to set their structure. Serve warm with an extra drizzle of pure maple syrup and a dollop of Greek yogurt, or let cool completely on a wire rack for weekly meal prep!

Nutrition

Serving: 1gCalories: 185kcalCarbohydrates: 26gProtein: 4.8gFat: 7.5gSaturated Fat: 3.8gCholesterol: 31mgSodium: 120mgPotassium: 185mgFiber: 3.8gSugar: 9gVitamin A: 85IUVitamin C: 2.4mgCalcium: 82mgIron: 1.5mg

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