Apple Cinnamon Baked Oatmeal Cups

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.