Apple Cinnamon Baked Oatmeal Cups
There’s something deeply comforting about the scent of baked apples and cinnamon filling the kitchen. These oatmeal cups bring that feeling into your mornings — a little bit of fall coziness you can hold in your hands.
They’re simple to make, nourishing for the body, and grounding for the soul — everything autumn breakfasts should be.
Ingredients
- 2 cups old-fashioned rolled oats
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- 1 ½ cups unsweetened almond milk (or milk of choice)
- 2 tablespoons maple syrup (or honey)
- 1 egg (or flax egg for vegan option)
- 1 teaspoon vanilla extract
- 1 tablespoon melted coconut oil or butter
- 1 medium apple, diced (Honeycrisp or Fuji are great)
- Optional: ¼ cup chopped nuts (pecans or walnuts)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease or line a 12-cup muffin tin.
- Mix dry ingredients — oats, cinnamon, baking powder, and salt — in a large bowl.
- Whisk wet ingredients — milk, maple syrup, egg, vanilla, and coconut oil — in another bowl.
- Combine wet and dry mixtures, then fold in the diced apple (and nuts if using).
- Spoon mixture evenly into muffin cups, pressing down gently to help them hold shape.
- Bake for 25–30 minutes, until the tops are golden and set.
- Cool completely before removing from the pan.
Store in the fridge for up to 5 days or freeze for longer storage. Reheat gently and enjoy with a drizzle of maple syrup or a dollop of yogurt.
Mindful Tip
As these oatmeal cups bake, take a moment to breathe in the scent of cinnamon and apple. Let it remind you of the sweetness in simplicity — nourishment doesn’t have to be complicated.
