Apple Cinnamon Baked Oatmeal Cups

Serves 6 · 15 min prep · 28 min cook

Ingredients

• 2 1/2 cups old-fashioned rolled oats
• 1 1/2 tsp baking powder
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp kosher salt
• 2 large eggs
• 1 3/4 cups unsweetened almond milk or dairy milk
• 1/3 cup pure maple syrup
• 2 tsp vanilla extract
• 3 tbsp melted coconut oil or butter
• 1 large, peeled and finely diced apple
• 1/2 cup chopped walnuts or pecans
• 1/3 cup (optional) raisins or dried cranberries

Instructions

1. 1Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease generously with nonstick spray so the cups release cleanly.
2. 2In a large bowl whisk together the rolled oats, baking powder, cinnamon, nutmeg, and salt until evenly combined.
3. 3In a separate medium bowl whisk the eggs, milk, maple syrup, vanilla, and melted coconut oil until smooth and slightly frothy.
4. 4Pour the wet mixture into the dry oats and stir just until everything is moistened. Fold in the diced apple, chopped nuts, and raisins if using; the batter will look loose, which is correct.
5. 5Divide the mixture evenly among the 12 muffin cups, filling each nearly to the top and pressing down lightly so the oats pack together.
6. 6Bake 25–30 minutes until the tops are golden brown, set in the center, and a toothpick inserted comes out mostly clean with a few moist crumbs.
7. 7Cool in the pan for 10 minutes, then transfer cups to a wire rack. They firm up as they cool and are easiest to peel from liners once warm, not piping hot.
8. 8Serve warm as-is or with a drizzle of extra maple syrup and a splash of cold milk. Store leftovers in an airtight container in the fridge up to 5 days.
9. 9To reheat, microwave 1–for 30–45 seconds or warm in a 300°F oven for 8 minutes until heated through.