Snacks / 38 min
Apple cinnamon oat cups
Baked oats, grated apple, cinnamon and walnuts become portable little breakfast cups with tender centers.
- Prep
- 15 min
- Total
- 38 min
- Serves
- 12 oat cups
These oat cups are softly sweet, fragrant with cinnamon and easy to pack. Grated apple keeps them moist while walnuts add crunch; bake a batch for breakfasts, snacks or a lunchbox treat.
Ingredients
- 2 cups rolled oats
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 grated apple, squeezed lightly
- 1 cup unsweetened applesauce
- 2 eggs
- ¾ cup milk
- 2 tablespoons maple syrup
- ⅓ cup chopped walnuts
- ¼ teaspoon salt
Method
- 1. Heat the oven to 350°F and grease a 12-cup muffin tin. Stir oats, cinnamon, baking powder and salt in a bowl.
- 2. Whisk apple, applesauce, eggs, milk and maple syrup; fold into the dry ingredients with walnuts.
- 3. Divide among cups and bake for 20 to 23 minutes, until set and lightly golden. Cool for 10 minutes before removing.
Estimated nutrition
- calories
- 145 calories
- fat
- 5 g fat
- carbohydrate
- 21 g carbohydrates
- protein
- 5 g protein
- fiber
- 3 g fiber
Approximate values per serving. Nutrition varies with ingredients, brands and portion sizes.
Substitutions
- Use mashed banana for half of the applesauce.
- Pumpkin seeds can replace walnuts for a nut-free batch.
- Use a flax egg and plant milk for an egg-free version.
Good to know
Squeeze the grated apple just enough to remove excess liquid; leaving it slightly juicy keeps the cups tender.
Questions, answered.
How should I store oat cups?
Keep them refrigerated for up to four days or freeze them in a sealed bag for up to two months. Thaw overnight or warm gently.
Can I use quick oats?
Yes, though the cups will be softer. Rolled oats give the most pleasantly chewy texture.