We eat a lot of oats for breakfast so I'm always trying out ways to switch it up because although I love hot oatmeal it can get boring eating the same way over and over. These Cinnamon Apple Oatmeal Cups are full of flavor and so filling! It's basically like oatmeal in a muffin form. My whole family loves them!

They make a healthy and filling breakfast that can be meal prepped ahead of time. They'll last in the fridge up to 5 days. We also like to add a little peanut or almond butter on.

These oatmeal cups are oil-free, refined sugar-free & can be made gluten-free.

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Apple Cinnamon Oatmeal Cups

These Cinnamon Apple Oatmeal Cups are a family favorite! They also make a healthy and filling breakfast that can be meal prepped ahead of time. It's oil-free, refined sugar-free & can be made gluten-free.

Course Breakfast

Cuisine American

Keyword baked oatmeal, oats, oil-free

Prep Time 10

Cook Time 25

Servings

Author Megan Lawson Evans

Ingredients

2 cups Oats (gluten-free if needed)
1¼ cups Cashew Milk (or other plant-based milk)
1 cup Apples (chopped, small cubes)
1/2 cup Apple Sauce (I use unsweetened)
2 tbsp Ground Flaxseed
1/2 tsp Baking Soda
1/2 tsp Baking Powder
2 tbsp Date Syrup (maple syrup works too)
1 tsp Cinnamon
1 tsp Vanilla Extract
2 tsp Apple Cider Vinegar
1/4-1/2 tsp Salt (optional - I dont use it, but I know some people like a little saltiness)

Instructions

Preheat oven to 350 F and line or oil a muffin tin for 12 muffins. Add the ground flax to the 2 cups of milk mix together and set aside. In a large bowl, add the oats, baking powder, baking soda, cinnamon and salt (if using) and mix together. Then, add in apple sauce, milk+flax mixture, date syrup, vanilla and apple cider vinegar. Stir until everything is combined. Then fold in apples
Transfer the mixture to the muffin tin. They don't rise much. Bake in the oven for about 25 minutes. Check with a toothpick to make sure it comes out clean. If it's not go for another few minutes. Allow it to cool for just at least 10 minutes before eating. Store leftovers in the fridge up to 4-5 days.