Recipe Collections
Apple and Cinnamon Baked Oatmeal Cups
Original recipe: 12 servings · Prep: 15 min · Cook: 25 min · Total: 80 min
By TinyTummyTreats Editorial TeamPublished Apr 4, 2026 | Updated Oct 21, 2026
International
80 mins
easy-to-makewhole-grainsfruit-basedno-added-saltmake-aheadlunchbox-friendlybudget-friendly
Rolled oats, chopped apple and applesauce bake in a 12-cup muffin tin. Cool the oatmeal cups in the pan for 10 minutes, then transfer to a rack to finish cooling. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 25 minutes; additional elapsed time 40 minutes; total about 80 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
15 min
Cook
25 min
Total
80 min
Servings
12
Difficulty
easy
Cuisine
International
Ingredients
Servings
12
- 2 cups rolled oats (gluten-free if needed)
- 2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg, optional
- 1 1/2 cups apples, peeled and finely chopped
- 1/2 cup unsweetened applesauce
- 1 cup unsweetened oat milk (labeled gluten-free if needed)
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 2 tbsp coconut oil or mild-flavored oil
Instructions
-
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with silicone liners.
-
In a large bowl, mix the rolled oats, baking powder, ground cinnamon, and optional ground nutmeg evenly.
-
Add the finely chopped apples to the dry mixture and stir gently to distribute throughout the oats.
-
In a separate bowl, whisk together unsweetened applesauce, oat milk (labeled gluten-free if needed), maple syrup, vanilla extract, and melted coconut oil until smooth and combined.
-
Pour the wet ingredients into the dry mixture; stir just until combined to keep the batter tender and soft.
-
Spoon the batter into the prepared muffin cups, filling each about three-quarters full.
-
Bake for 22 to 25 minutes or until the tops are set and a toothpick inserted into the center comes out clean.
-
Allow the oatmeal cups to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
-
Let cool to a suitable serving temperature. Cool promptly in small portions and refrigerate within 1–2 hours. Use within 2 days. If reheating, reheat only once until steaming throughout, then cool to a suitable serving temperature. Discard food left on the child’s plate.
Tips
Use silicone liners in the 12-cup tin so the two tablespoons of oil remain allocated to the batter. Allow 10 minutes in the pan, then cool further on a rack.
Another recipe to try
For a creamy oat breakfast to make another day, try sweet potato and pear porridge.
Frequently Asked Questions
- How many oatmeal cups does this make?
- Divide the mixture among the 12 cups of the muffin tin.
- How long should they cool?
- Leave them in the pan for 10 minutes, then transfer to a rack to cool further before serving or storing.
Storage
Cool promptly in small portions and refrigerate within 1–2 hours. Use within 2 days. If reheating, reheat only once until steaming throughout, then cool to a suitable serving temperature. Discard food left on the child’s plate.
Related Articles
Read related guides and practical cooking tips.
Recipe Collections
7 Puree and Mash Recipes
More Recipes
Explore more recipes you may like.
Healthy Snacks
Sweet Potato and Apple Snack Squares
Healthy Snacks
Mini Carrot and Apple Oat Bars
Quick & Easy
Spiced Pear and Amaranth Breakfast Bars
Healthy Snacks
Soft Quinoa and Banana Toddler Porridge Bars
Reviews
Rate this recipe and share a photo of your result.
No reviews yet.
Save this recipe
Log in to keep this recipe in your favorites.
Reset password Register