As I made this recipe, I realized how much I used to live off oatmeal. It was such a morning ritual for me.
Workout early, come home, shower, make a batch of oats on the stove topped with thick banana slices and creamy peanut butter.
I’d eat the oats while they were extra hot, almost entertaining a possible tongue burn — but that didn’t matter, oatmeal was my go-to comfort food in the mornings. Anyone feel the same?
These days I don’t have oatmeal as often as I’d ideally like to. Usually I’m busy in the mornings so my go-to breakfast recipes are usually this sweet potato smoothie, coffee smoothie or green smoothie because frankly, they’re easy and involve zero cooking.
But sometimes I find myself craving something warm and cozy; that’s exactly where these make-ahead apple cinnamon baked oatmeal cups come in! They’re freezer friendly, perfect warm with a HUGE dollop of your favorite nut butter and great as an on the go snack or breakfast. Plus, it’s apple season and we must celebrate by baking our hearts out. Apple crisp, anyone?!
What’s in these apple cinnamon oatmeal cups?
These perfectly portable baked apple cinnamon cups are one of my favorite things to make when I have a few too many apples — and especially recommended if you’ve recently been to the apple orchard. What’s unique about these apple oatmeal cups is that they also include almond butter, which provides each muffin with nearly 5g protein. Here’s what you need:
- Apple: you’ll only need 1 apple for those nice chunks. I recommend a sweet, but firm apple such as honeycrisp or pink lady.
- Applesauce: this is to help keep the muffins moist and give them delicious apple flavor.
- Almond butter: you are more than welcome to use almond, peanut, pecan or cashew butter in this recipe — just make sure it’s all natural with only nuts + salt.
- Eggs: gotta get in that protein and help the cups stay together.
- Pure maple syrup: to help natural sweeten these!
- Vanilla extract: always.
- Almond milk: I prefer almond milk but feel free to use whatever milk you have on hand.
- Oats: to keep these oatmeal cups gluten free, I suggest using gluten free rolled oats. If you aren’t gluten free, regular old-fashioned rolled oats work wonderfully! Do not use steel cut oats.
- Baking powder: to help these rise a bit.
- Cozy spices: we’re using cinnamon, nutmeg and allspice.
- Salt: for a little flavor boost!
How to store apple baked oatmeal cups
You can make these apple oatmeal cups ahead of time and keep them in an airtight container in the fridge for up to a week. Once ready to eat, just reheat them in the microwave for 20-30 seconds.
But here’s the good news: you can easily freeze oatmeal cups! Allow them to cool completely after baking, then place in an airtight container or reusable bag such as these and freeze for up to 3 months. Once ready to eat, you can microwave them for 45 seconds-1 minute or until warm.
My favorite way to enjoy these is with a drizzle of nut butter on top and a sprinkle of cinnamon & sea salt. So delicious + they’re even kid-friendly! Enjoy — xo.
If you make this recipe, please leave a comment below and rate the recipe below to let me know how you liked it. You can also tag #ambitiouskitchen on Instagram with your creations!
Almond Butter Apple Cinnamon Baked Oatmeal Cups
- Wet ingredients:
- ½ cup unsweetened applesauce
- ½ cup creamy natural almond butter (or peanut butter)
- 2 large eggs
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 cup unsweetened vanilla or regular almond milk
- Dry ingredients:
- 2 cups old fashioned rolled oats, gluten free if desired
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon salt
- 1 1/2 cups finely diced apple (from 1 medium apple)
- Preheat oven to 350 degrees Line a 12 cup muffin pan with muffin liners and spray with nonstick cooking spray.
In a medium bowl, mix together the applesauce, almond butter, eggs, maple syrup, vanilla and almond milk until smooth and well combined.
Next stir in dry ingredients: oats, baking powder, cinnamon, nutmeg, allspice and salt; stir well to combine. Fold in the diced apples.
Evenly distribute batter between muffin liners and bake for 25-30 minutes or until golden brown on top. Once ready to serve, feel free to eat warm or cold. I love topping mine with nut butter. Serves 12.
You can easily freeze oatmeal cups! Allow them to cool completely after baking, then place in an airtight container or reusable bag such as these and freeze for up to 3 months. Once ready to eat, you can microwave them for 45 seconds-1 minute or until warm.
Feel free to use whatever nut butter you'd like in the oatmeal cups. Almond butter, peanut butter and pecan butter are all great options.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eat