Apple Cinnamon Baked Oatmeal Cups
Individually portioned baked oatmeal cups with diced apple, cinnamon, and walnuts — grab-and-go for busy mornings.
Baked oatmeal solves the problem of oatmeal getting cold and sad by lunchtime — bake it once in muffin cups, and you've got a week's worth of portable breakfasts. Diced apple and cinnamon fold through a simple oat batter, with chopped walnuts scattered on top for crunch.
Made with certified gluten-free oats, these are an easy option for a household managing a gluten sensitivity, and the natural sweetness from apple and a modest amount of maple syrup makes them a breakfast kids tend to actually ask for. They freeze well too.
Let the cups cool in the tin for a few minutes before popping them out — they firm up as they cool and hold together much better.
Ingredients
- 2 cups old-fashioned rolled oats — certified gluten-free
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 eggs
- 1 1/4 cups unsweetened almond milk
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1 apple — finely diced
- 1/4 cup chopped walnuts
These ingredients are standard at most North American supermarkets.
Instructions
- 1Preheat oven to 375°F and grease a 12-cup muffin tin.
- 2In a bowl, whisk together oats, baking powder, cinnamon, and salt.
- 3In a separate bowl, whisk eggs, almond milk, maple syrup, and vanilla.
- 4Combine wet and dry ingredients, then fold in diced apple and walnuts.
- 5Divide batter evenly among muffin cups and bake 22-25 minutes, until set and golden on top.
- 6Cool in the tin 5 minutes before removing.