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.
See how to make the apple cinnamon baked oatmeal cups:
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
Ingredients
- 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)
Instructions
- 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.
Recipe Notes
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
74 comments
Yum!! Can you make them vegan too?
I would like to know also. Can we use a flax egg? Some recipes replace one egg with 2 flax eggs.
I’d be interested to know also.
We haven’t tried it, but think that flax eggs might work. Let us know if you give it a try!
How many flax eggs would you sub? 1:1 ratio?
Yes that should work!
If I don’t have maple syrup (it’s on the grocery list), can I use honey instead?
Making these this morning! They look soooo good!!
Honey will work! Enjoy!
Is this keto friendly?
It’s not keto friendly because it has oats in it.
Did not like these at all. Took them to a church function and they were not received too well. Comments from them, too bland. Can you use add brown sugar or more maple syrup??
Sorry to hear you didn’t find these flavorful enough! They do contain applesauce, apples, almond butter, maple syrup and plenty of spices so I’m not sure what the issue is, or why they didn’t turn out for you. You can always drizzle them with honey or maple syrup.
Delish! Meal prepped them tonight for the week! Easy, yummy, and healthy! Checks all my boxes and makes my belly happy! Thank you! Love your recipes!! Tried to give it 5 stars, but it only allows for 3. Technology… eh
Perfect! So glad you loved these 🙂 we’re working on a fix for the stars, too. Thanks Nina!
I found these to be bland by themselves, I even used a little extra pumpkin pie spice. Also, although they are moist, a bit crumbly.
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Could this be baked in an 8×8 pan? Or should the size be larger?
Yes, you could do that. I might aim for a 9×9 inch pan though!
These are sooo good!! I used cashew butter because it’s what I had.
Perfect! So glad you liked them 🙂
Made these tonight after supper – they were as good as they looked!! So happy these can be frozen. Thanks so much for all of your yummy recipes.
This has become a fall breakfast staple in my house. These little beauties come together quickly and come out of the oven a little crisp on the outside and so soft and flavorful inside. I can see us making this recipe with some fruit/spice variations throughout the year!! Thank you for another delicious recipe, Monique.
Love that!! Thanks for your comment, Emma 🙂
The ingredients applesauce and almond butter are only showing a “S” for the amount of the ingredient. Not sure if its just my computer or an error??
Hmmm the amounts appear to be looking correct on my end! Both should be 1/2 cup 🙂
This recipe was delicious! I didn’t have applesauce so I subbed plain nonfat greek yogurt and they turned out great.
Glad you enjoyed!
I really wanted to like these muffins, since they would make for an easy morning breakfast component, but they are lacking in flavor and not very pleasant to eat.
Sorry to hear that you didn’t like them! They do contain applesauce, apples, almond butter, maple syrup and plenty of spices so I’m not sure what the issue is, or why they didn’t turn out for you. You can always drizzle them with honey or maple syrup as well.
I saw this recipe on Pinterest and I actually had every ingredient so I had to make them! I used pb instead of almond butter. I loved the soft yet hearty muffin texture and the fact that it wasn’t very sweet. Next time I may make a glaze to drizzle on top if I want extra sweetness. I am definitely freezing because I will eat them all in one sitting – this Corona quarantine isn’t aiding my cause lol! Thank you for the recipe!
Perfect! So glad you loved these. And yes a glaze would be delicious if you’re looking for some extra sweetness (or a drizzle of pb on top!)
This has become a go-to meal prep recipe for our family! I like to make it in a 9×9 baking dish and cut it into squares, then heat up a square and add more almond butter on top! Thanks for another great recipe, Monique!
Love that! I’ll have to try this in a baking dish next time. So delicious!
I made these last night. Love then. A little bit crumbly but really no issue. Drizzled warm almond butter, over them, super yummy. They were not “sweet” enough for my family and were “too” healthy. The work continues to adjust their palettes that are so use to commercially made sugar loaded stuff.
They aren’t as sweet as traditional muffins people are used to, but they make the perfect, healthy oatmeal breakfast 🙂 glad you loved them!
I followed the recipe exactly and they came out perfect. My husband doesn’t like bowls of oatmeal in the morning like I do but these he loved. They will be convenient on busy mornings to grab and go. Thanks!
Amazing! Such a great, easy breakfast 🙂
These tasted quite good but my mixture was super wet and ended up basically making doughy muffins rather than oatmeal cups. I double-checked all my measurements and everything was correct so not sure why that happened. They also completely fell apart, which I think was from the diced apples so I recommend maybe grating the apple instead of finely dicing.
So sorry you had this issue! The eggs should hold these together quite well. Perhaps try a longer baking time?
I just tried this. I used peanut butter, omitted the maple syrup and used regular milk. I had to bake them for an extra 10 minutes but I think that’s just my oven. They turned out perfect!!!! My 18 months old daughter absolutely loved them. And the whole family enjoyed them too! Thank you so much for this great recipe!
Amazing! So happy to hear that!
I liked a lot this recipe to indulge without blame 🙂 I found that they needed a Little extra sweetness and I sprinkled brown sugar on top before baking and they came out great!!
Perfect! Love that idea 🙂
So these were great the first couple days but it looks like I’ve hit a snag as I tried to eat these for breakfast again and now they’re mushy at the bottom and now I’m questioning if they’re undercooked. Is there any way I can salvage them?
Delicious! I read the comments that some people didn’t think they were sweet enough so I added a bit of date syrup and also a few tablespoons of protein powder!
Perfect! I’m glad that worked out well 🙂
Delicious oatmeal cups! I just went apple picking and have a ton of apples to experiment with, Sweetness was perfect and right up my alley. These will go perfect with a cup of coffee for my mid-afternoon pick me up! It had a crunchy top and when warm also resembles a healthified apple crisp. Thanks Monique!
Perfect! Love these for an afternoon snack 🙂 glad you enjoyed!
Hello!
These look incredible. Can I use flax egg instead of egg for this recipe?
So glad I made a double batch of these!! After reading the comments I added a little extra maple syrup and a few shakes of brown sugar. I also added some walnuts to the second batch and they were excellent. Husband and toddler approved. Will be freezing and enjoying for the next few weeks. Thank you for another winner!!!
Excellent! I used almond milk yogurt instead of applesauce because that’s what I had and added a little extra apple.
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Perfect! I’m glad that worked out well 🙂
I’ve baked these twice now this weekend. The first time I had substituted vegetable oil as I didn’t have any applesauce and extra nutmeg as I didn’t have any allspice. I’m new to baking and had actually never heard of allspice. It was a little bland, oily, and fell apart. Made a second batch with the exact ingredients and it was much better! Also cooked it a little longer and they are holding their shape perfectly. Thank you for the recipe!
Hi Siri! Yes, the first time around the vegetable oil is likely what caused the issue. I’m glad you gave it another try with the right ingredients 🙂
These were incredible. No dairy or soy, flour or nuts. usually a muffin sweetened with applesauce sticks to the muffin cups so badly that so much is wasted and I don’t like that. These had fabulous texture and great flavour. I will be saving this recipe forever!
My one son did not like them that much, but he is 16 and although he eats everything, I don’t think this was sweet enough for him. But it was perfect for me!! I don’t want any more sweetener than necessary.
So happy you enjoyed! Feel free to top these with nut butter or even a drizzle of maple syrup for your son 🙂
Hi there. I tried this recipe and the result was great. I had to keep the cups in the oven for an extra 5 minutes (35 minutes in total) but they came out perfect in shape, not crumbly and yet moist. For me the sweetness was just right (you could really taste the apple and the spices), but my family had to add a dollop of maple syrup as it wasn’t sweet enough for them. I will certainly try this recipe again, these are the best oatmeal cups I have had in a while. Thanks so much!!
So glad you enjoyed! Yes, these aren’t meant to be overly sweet but a drizzle of maple syrup or nut butter is always delicious 🙂
I just made my third batch of these. The ingredients are perfectly healthy for breakfast and it tastes so good too! I like to have a lot of chunks of apple so I add 2 cups of diced apple instead of 1.5. Thanks so much for the awesome recipe! <3
Amazing! Glad you enjoyed!
These are the perfect muffins for fall! My toddler loves them and so do I. Soooooo freaking good!
So happy to hear that!
Just made my third batch of these! I find they are the perfect compliment to my morning coffee and certainly a lot healthier and sustaining than typical morning pastries. My first batch was made as written, and the other two I have taken some liberties. I had some muesli to use up, so I subbed half of the oats. It worked just fine and the dried fruits and seeds added a nice texture to the final product. Today I threw in a shredded carrot and some pecans, and they are great too! Thanks for another great recipe!
Perfect! This one’s great for customizing 🙂 glad you loved them!
DELICIOUS! These are easy to make and I’m freezing them in preparation for postpartum.
Great idea! So glad you like them!
Can I eliminate the baking powder? Looking forward to making them:))
I wouldn’t recommend it as they won’t bake up properly. Hope you get a chance to make them soon!
Love these oatmeal cups! Great for an afternoon snack or breakfast.
Absolutely! Glad you love them 🙂
These are delicious. I loved them and so did my 22 month old!! I may have added a smidge extra maple syrup ( whoops) . So good ! Will make again or have on hand for a quick breakfast!!
Amazing! So happy to hear that 🙂
Any recipe my mother in law asks for is 5 stars!!
So happy to hear that!