Baked oatmeal cups have become a breakfast favorite in my house. My kids love them and so do I. They are easy to make, perfectly portioned controlled, and freeze beautifully. So, you can make 2-3 batches on the weekend and have breakfast ready for the rest of the month.
A few weeks ago I made baked berry oatmeal cups with scrumptious almond streusel topping. I am kind of obsessed with streusel toppings. Seriously, they can bring any baked good to a whole new level. Anyway, like many of my recipes, once I find a recipe the whole family loves I try to create as many versions as possible.
Enter these apple spice baked oatmeal cups.
For this recipe I skinned and chopped up 2 gala apples. This gave me about 1½ cups. You can use any apple variety you like. I also included some walnuts. Nuts are good for bulking up the nutritional value of a recipe. However, you can leave them out if you are not a nut fan.
Once your apple is chopped up this recipe comes together pretty quickly. A tip to keep in mind is after you divide the oatmeal mixture among the muffin tins press down on each one with a spoon. You want to make sure the oats are covered in the liquid. You can see pictures of what this looks like in the berry baked oatmeal recipe.
My kids love these apple spice baked oatmeal cups. My oldest said they are her favorite and she loves the pieces of apple. The apple pieces turn nice and tender as they cook. Think apple pie. So good!
These apple spice oatmeal cups are only 188 calories and 5 weight watchers points per cup. Enjoy with some yogurt or even a small smoothie and you will be full till lunch!
- 3 cups rolled oats or old fashioned oats
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- ¼ cup packed light brown sugar
- ½ cup plain greek yogurt
- 2 teaspoons pure vanilla extract
- 1 cup 1% milk
- ¼ cup melted coconut oil
- 1 ½ cups peeled and finely chopped apple, about 2 small apples (I use Gala apples)
- ¼ cup finely chopped walnuts
- Cooking spray
- Preheat oven to 350 degrees.
- In a medium bowl stir together rolled oats, cinnamon, nutmeg, baking powder, and salt. Set to the side.
- In another medium bowl crack and lightly beat the eggs. Whisk in the the brown sugar until blended. Whisk in the Greek yogurt, vanilla extract, milk, and coconut oil.
- Stir oats mixture into the wet ingredients until combined.
- Gently stir in the chopped apple and walnuts.
- Spray a 12-cup muffin pan with cooking spray. Drop oatmeal mixture, using a ⅓ measuring cup, into each of the muffin pan cups. Using a spoon press down the oat mixture into the liquid in each of the cups. This is to make sure the liquid is evenly distribute among the oats.
- Bake for 30 minutes or until the top is lightly browned.
- Take out of the oven and let the oatmeal cups cool for 5 minutes. Remove muffins and serve with pure maple syrup.
These baked oatmeal cups can be made completely ahead of time and frozen for up to 3 months. Reheat in the microwave, on high, for 2 minutes. Put a coffee cup of water in as it cooks. This is a little tip that works to keep food from drying out in the microwave. Serve with pure maple syrup.
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Angela says
March 31, 2015 at 10:54 pmThese look yummy! Any suggestions for a non-dairy substitution for the Greek yogurt? Would maple syrup work in place of brown sugar?
Taylor says
April 1, 2015 at 11:09 amShould the 1/4 cup of coconut oil be measured as a solid and then melted? Or should it be a 1/4 cup of melted coconut oil?
Tammy Kresge says
April 1, 2015 at 6:24 pmmeasured as melted.
Jill says
April 1, 2015 at 12:24 pmCan anything be substituted for the coconut oil?
Lynn says
September 3, 2018 at 3:08 pmI did 2 T unsweetened applesauce and 2T veg oil
Carrie says
April 21, 2019 at 8:56 amI use the same amount of applesauce in place of the coconut oil. It tastes great.
Beth says
April 2, 2015 at 3:13 pmwhere do u get coconut oil?
Tammy Kresge says
April 3, 2015 at 11:19 pmNature food section or baking section.
Lindsey @Fit Life Pursuits says
April 2, 2015 at 3:14 pmYum! These look really good! Can’t wait to try them!
Anita says
April 3, 2015 at 6:13 pmSame question about coconut oil. I do not have any and it is Good Friday can’t get any! Please help, anyone???
Tammy Kresge says
April 3, 2015 at 11:17 pmYou can use any cooking oil (canola or vegetable) or melted butter (preferably unsalted).
Mary says
April 11, 2015 at 11:49 amwhen do you add the brown sugar?
Sherry says
April 20, 2015 at 9:08 amStep . Whisk it into the lightly beaten eggs.
Becky says
April 12, 2015 at 12:56 pmI love these oatmeal cups! I have tried the banana chocolate chip and mixed berry ones. These are so easy to pop in the microwave for a healthy snack. I would love to see more oatmeal cup recipes !
Tammy Kresge says
April 12, 2015 at 10:24 pmSo glad you like them. Yes I am already thinking about new recipes 🙂
Sophia Cole says
April 20, 2015 at 5:10 pmDumb question: can you sub steel cut oats for rolled oats?
Tammy Kresge says
April 21, 2015 at 3:09 pmYou would have to par cook the steel cut oats I would think because they do take a lot longer to cook than rolled oats.
Darlene Rodgers says
April 20, 2015 at 12:36 pmThese look good, anything else I can use instead of the brown sugar? Hubby is diabetic and I am eating clean, no sugar at all.
Thanks!
Tammy Kresge says
April 21, 2015 at 3:11 pmmaple syrup or honey? What do you usually use to sweeten things up? Maybe a banana?
Lynn says
September 3, 2018 at 3:10 pmI use Splenda. I know you might not want to use artificial sweetener.
Kathy says
April 21, 2015 at 10:49 amHow about an orange – cranberry version? That is DH favorite flavor combination.
Tammy Kresge says
April 21, 2015 at 3:06 pmYes that sounds delicious! That is on my list!
Casey says
April 26, 2015 at 2:40 amMade these this afternoon and used melted butter and shredded coconut in place of the coconut oil (I didn’t have any). The look, smell and taste amazing. Thanks for the recipe!
Breasia Hamm says
December 5, 2015 at 5:07 pmCan 1% milk be substituted for whole milk and would I use the same amount ?
Tammy Kresge says
December 7, 2015 at 10:58 amyes it can
Danielle says
January 6, 2016 at 12:38 pmIs it possible to make the mixture and freeze it before actually cooking the cups? I’d love to make a big batch, but I don’t always have time to do do everything. It would be nice to premarket the mixture so I can cook some ahead of time and already be ready for my next batch when I need it. Plus, it’s always easier to make a double batch when all the ingredients are available instead of making a messy kitchen more than once.
Just wondering if you have any experience or suggestions with that. Thank you for the cups recipes (egg, pumpkin, etc). I live on them because I work 2 jobs and only get every other weekend off. You’re awesome
laura says
January 10, 2016 at 11:25 pmis there a sugar content for these. I have the protein carbs and fat but I need to keep track of the sugar as well.
thanks so much
Leanne says
April 8, 2017 at 6:22 pmWhen I put this recipe into MFP it comes up with 306 calories each, not the 188 as stated. Am I doing something wrong?
Andrea says
May 28, 2017 at 9:51 amThese are 6sp per serving.
Leanna says
September 18, 2018 at 9:04 amMy family loves these! The apple are my favorite, but I’ve substituted blueberries as well. Depending on which ingredients I have on hand we use various sweeteners, mix ins, and milks. We make them regularly, great recipe.