These Fluffy Baked Apple Cinnamon Oatmeal Cups are soft, lightly sweet, and full of warm apple and cinnamon flavor. The texture is tender and cake-like on the top with a moist, oat-forward center that feels like a cozy breakfast in one bite. They are easy to make with simple pantry ingredients and only one bowl to mix — perfect for busy mornings or a relaxed brunch. Serve warm with a drizzle of maple syrup or a smear of nut butter for extra flavor and protein. If you like similar easy oven breakfasts, try an apple cinnamon German pancake for another simple treat.
Why You’ll Love This Fluffy Baked Apple Cinnamon Oatmeal Cups
- Hands-off baking: mix in one bowl, bake, and you’re done.
- Comforting flavors: real apple, warm cinnamon, and vanilla come through.
- Soft, fluffy texture that holds together for on-the-go breakfasts.
- Uses pantry staples: rolled oats and basic baking ingredients.
- Flexible: easily make dairy-free or add the optional egg for more protein.
- Meal-prep friendly: stores well in the fridge and reheats easily.
- Kid-approved: mild sweetness and familiar textures make these a hit.
- Great for portion control — standard muffin tins give single-serve portions.
What Is Fluffy Baked Apple Cinnamon Oatmeal Cups?
Fluffy Baked Apple Cinnamon Oatmeal Cups are individual baked oatmeal muffins made from rolled oats mixed with milk, diced apples, applesauce, a touch of brown sugar and warm spices. They taste like a soft, mildly sweet oatmeal cake with tender apple pieces and a crisp golden top. The baking method creates a light, cake-like rise thanks to a bit of baking powder and (optionally) an egg for lift. The vibe is comforting and practical — ideal for weekday breakfasts, brunch spreads, or a quick snack. They hit the cozy, homey sweet spot without being heavy.
Ingredients for Fluffy Baked Apple Cinnamon Oatmeal Cups
Main Ingredients
- 2 cups rolled oats
- 2 cups milk (or dairy-free alternative)
- 2 apples, diced
- 1/2 cup applesauce
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg (optional for protein)
Note: Use the exact amounts above when following the recipe for best results.
Ingredient Notes (Substitutions, Healthy Swaps)
- Milk: Use cow’s milk, almond, soy, oat, or another dairy-free milk. Thicker plant milks may change texture slightly.
- Apples: Any crisp apple works — Fuji, Honeycrisp, Gala or Granny Smith. Diced uniform pieces bake evenly.
- Applesauce: Unsweetened applesauce keeps sugar lower. If yours is sweetened, reduce brown sugar slightly.
- Brown sugar: Replace with coconut sugar or maple syrup (use 3 tablespoons maple syrup instead; reduce liquid by 1–2 tablespoons).
- Egg: Optional for protein and structure. Omit for vegan (use a flax egg: 1 tbsp ground flax + 3 tbsp water = 1 egg) but texture will be slightly denser.
- Rolled oats: Do not use instant oats if you want the same fluffy, slightly chewy texture; quick oats will make a softer, denser cup.
- Salt and baking powder: Important for flavor and lift — do not skip.
Step-by-Step Instructions
Step 1 – Preheat and prepare the pan
Preheat the oven to 350°F (175°C). Grease a standard 12-cup muffin tin with butter, oil, or nonstick spray, or use silicone liners so cups release easily.
Visual cue: The oven should be fully preheated so cups rise evenly.
Step 2 – Combine dry ingredients
In a large bowl, add 2 cups rolled oats, 1/2 teaspoon baking powder, 1/4 teaspoon salt, and 1 teaspoon cinnamon. Stir briefly to mix.
Step 3 – Add wet ingredients and fruit
Add 2 cups milk, 1/2 cup applesauce, 1/4 cup brown sugar, 1 teaspoon vanilla extract, and the optional egg to the oat mixture. Fold in the 2 diced apples until everything is evenly combined. Mix until well combined but do not overbeat.
Step 4 – Fill the muffin tin
Spoon or pour the mixture into the prepared muffin tin, filling each cup about 3/4 full. This allows room for a light rise and golden tops.
Step 5 – Bake
Bake at 350°F (175°C) for 25–30 minutes. The tops should be golden brown and firm to the touch. A toothpick inserted into the center should come out mostly clean with a few moist crumbs — that’s fine.
Step 6 – Cool and remove
Let the cups cool slightly in the pan for 5–10 minutes before removing. Serve warm, or let cool completely and store in the refrigerator for meal prep.
Pro cue: If you used a dairy-free milk or omitted the egg, check at 23 minutes — some variations brown faster or slower.
Pro Tips for Success
- Measure oats by scooping and leveling the cup for consistent texture.
- Dice apples small (about 1/4–1/2 inch) so they cook through and distribute evenly.
- Use room-temperature milk and egg to help the batter come together faster.
- For even baking, rotate the muffin tin halfway through baking if your oven has hot spots.
- Do not overmix: stir until ingredients are combined; overmixing can make cups gummy.
- Let cups rest 5–10 minutes after baking to set; they firm up while cooling.
- Use a silicone spatula to release edges gently if you have sticking problems.
- Add a quick spray of oil on top before baking for extra golden color.
Flavor Variations
- Optional: Maple & Walnut — replace brown sugar with 3 tablespoons maple syrup and fold in 1/3 cup chopped walnuts for crunch.
- Optional: Raisin & Spice — add 1/4 cup raisins and 1/4 teaspoon nutmeg to deepen flavor.
- Optional: Banana-Apple — replace half the applesauce with mashed banana for extra sweetness and moisture.
- Optional: Berry-Apple — fold in 1/2 cup fresh or frozen berries with the apples for a fruity mix.
- Optional: Protein Boost — add a scoop of unflavored or vanilla protein powder (reduce milk by 2–4 tablespoons if batter gets thin).
- Optional: Cinnamon Sugar Top — sprinkle a pinch of extra cinnamon and brown sugar on each cup before baking for a caramelized top.
Serving Suggestions
- Warm with a drizzle of maple syrup and a pat of butter.
- Spread almond or peanut butter on top for added protein and richness.
- Serve alongside Greek yogurt and fresh berries for a balanced breakfast.
- Pack one with a piece of fruit for a quick work or school snack.
- Arrange on a brunch board with mini jars of honey, jam, and nut butter for guests.
- Crumble over warm yogurt or milk for a deconstructed baked oatmeal bowl.
Make-Ahead, Storage & Reheating
- Make-ahead: Mix the batter and store it covered in the fridge for up to 24 hours before baking. This makes mornings easier.
- Baked storage: Store cooled cups in an airtight container in the refrigerator for up to 5 days.
- Reheating: Microwave one cup for 20–30 seconds from chilled, or reheat in a 325°F oven for 6–8 minutes until warm. Add 10–15 seconds more in the microwave for a softer interior.
- Texture changes: Refrigeration firms the cups. Warm briefly before eating to restore the soft, fluffy texture.
Storage and Freezing Instructions
- Freezing: Freeze fully cooled cups in a single layer on a baking sheet until firm (about 1 hour), then transfer to a freezer bag or airtight container. Freeze up to 2 months.
- To reheat from frozen: Microwave for 45–60 seconds, or thaw in the refrigerator overnight and reheat as above.
- Note: Freezing may slightly change the texture, making them a touch denser. Thaw and warm to regain softness.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
≈118 kcal | ≈4 g | ≈19 g | ≈2.6 g | ≈2 g | ≈120 mg
Estimates vary by brands and portions.
FAQ About Fluffy Baked Apple Cinnamon Oatmeal Cups
Q: Why did my cups come out too wet in the center?
A: They likely needed more bake time. Test with a toothpick and add 3–5 minutes, checking every 2 minutes.
Q: Can I use quick oats or instant oats instead?
A: You can, but texture will be softer and denser. Reduce liquid slightly if batter seems very loose.
Q: Can I make these vegan?
A: Yes — use a dairy-free milk and replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water).
Q: How many cups does this recipe make?
A: It fills a standard 12-cup muffin tin when each cup is filled about 3/4 full.
Q: My tops browned but centers were raw. What happened?
A: Oven may be too hot or cups too full. Reduce temperature by 25°F and bake slightly longer, or fill cups a bit lower.
Q: Can I sweeten with honey or maple syrup instead of brown sugar?
A: Yes. Use about 3 tablespoons maple syrup for every 1/4 cup brown sugar and reduce another tablespoon of liquid if needed.
Notes
- Slightly underbaking by a minute gives a moister center; fully set tops are firmer.
- For even browning, leave a little space between muffin cups in the oven.
- Add a tiny pinch more salt if using unsweetened applesauce to balance flavor.
- If using sweetened applesauce, taste batter before baking and reduce brown sugar if too sweet.
- Top with a thin apple slice or sprinkle of oats for a pretty presentation.
Troubleshooting
Problem: Cups are too dense.
Fix: Don’t overpack the muffin cups. Ensure baking powder is fresh and do not overmix the batter.
Problem: Too sweet or too bland.
Fix: Adjust brown sugar to taste. Use a touch more salt or vanilla for more depth.
Problem: Soggy bottoms.
Fix: Bake on the middle rack and ensure oven is preheated fully. Let cups cool in pan briefly then transfer to a wire rack.
Problem: Sticking to pan.
Fix: Grease well or use paper liners. Let cups cool 5–10 minutes before removing.
Problem: Apples sink to the bottom.
Fix: Toss diced apples in a teaspoon of oats before folding in to help suspend them.
Problem: Burnt tops before centers cook.
Fix: Lower oven by 25°F and bake longer, or tent with foil for the last 5–10 minutes.
Final Thoughts
These Fluffy Baked Apple Cinnamon Oatmeal Cups are an easy, satisfying way to start the day. They are forgiving, adaptable, and travel well for breakfast on the go. With simple ingredients and a short bake time, they make weekly meal prep much easier.
Conclusion
For another tasty baked oatmeal twist with a nutty flavor, try this almond butter version: Almond Butter Apple Cinnamon Baked Oatmeal Cups.
Fluffy Baked Apple Cinnamon Oatmeal Cups
Ingredients
Main Ingredients
- 2 cups rolled oats Do not use instant oats for the best texture.
- 2 cups milk (or dairy-free alternative) Use cow’s milk, almond, soy, oat, or another dairy-free milk.
- 2 apples, diced Any crisp apple works — Fuji, Honeycrisp, Gala or Granny Smith.
- 1/2 cup applesauce Unsweetened applesauce keeps sugar lower.
- 1/4 cup brown sugar Can be replaced with coconut sugar or maple syrup.
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder Important for flavor and lift.
- 1/4 teaspoon salt Important for flavor.
- 1 egg (optional for protein) Omit for vegan; use a flax egg for a vegan option.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a standard 12-cup muffin tin with butter, oil, or nonstick spray, or use silicone liners.
- In a large bowl, combine rolled oats, baking powder, salt, and cinnamon. Stir briefly to mix.
- Add milk, applesauce, brown sugar, vanilla extract, and the optional egg to the oat mixture. Fold in the diced apples until evenly combined.
- Spoon or pour the mixture into the prepared muffin tin, filling each cup about 3/4 full.
Baking
- Bake at 350°F (175°C) for 25–30 minutes, until the tops are golden brown and firm to the touch.
- Let the cups cool in the pan for 5–10 minutes before removing. Serve warm, or let cool completely for meal prep.