Honeycrisp Apple Cinnamon Baked Oatmeal Cups

Serves 6 · 15 min prep · 25 min cook

Ingredients

• 2 cups old-fashioned rolled oats
• 1 3/4 cups milk
• 2 large eggs
• 1/3 cup maple syrup
• 1/2 cup unsweetened applesauce
• 1 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1 tsp baking powder
• 1/4 tsp salt
• 2 medium Honeycrisp apples
• 1/3 cup chopped pecans
• 1 tbsp butter

Instructions

1. 1Preheat the oven to 350°F and lightly grease a standard 12-cup muffin tin with butter so the cups release cleanly later.
2. 2Core and dice the Honeycrisp apples into small half-inch pieces, leaving the skin on for color and fiber; set aside a small handful for topping.
3. 3In a large mixing bowl whisk the eggs until lightly frothy, then whisk in the milk, maple syrup, applesauce, and vanilla until the mixture looks smooth and uniform.
4. 4Add the oats, cinnamon, baking powder, and salt to the wet ingredients and stir until every oat is coated and no dry pockets remain.
5. 5Fold in most of the diced apples and the chopped pecans, reserving a few apple bits and nuts for the tops so each cup looks bakery-pretty.
6. 6Divide the thick batter evenly among the muffin cups, filling each three-quarters full, then scatter the reserved apple and pecans on top and press gently so they stick.
7. 7Bake for 22 to 26 minutes until the tops are golden, the centers feel set when lightly pressed, and a toothpick inserted in the middle comes out mostly clean with just a few moist crumbs.
8. 8Cool the cups in the pan for 5 minutes so they firm up, then run a thin knife the edges and lift them onto a wire rack.
9. 9Serve warm as-is or with a quick drizzle of extra maple if desired; leftover cups reheat in 20-second microwave bursts for grab-and-go weekday mornings.