Apple Cinnamon Baked Oatmeal Cups

I’m always wanting a quick, healthy and filling breakfast in the mornings, and these Apple Cinnamon Baked Oatmeal Cups are exactly that. They’re so easy to make and taste like fall!

With kids back in school, I know moms are looking for easy breakfasts for their kids that’s not just a pop tart full of sugar. These apple cinnamon oatmeal bites are the BEST, and I know your kids will love them!

They’re also perfect for hungry breastfeeding mamas like me trying to increase their milk supply…

Here’s how to make these baked oatmeal cups:

1. Preheat your oven to 350°F and grease a muffin pan with nonstick spray or butter.

2. Combine the melted coconut oil, maple syrup, eggs, milk and vanilla.

3. Add in the oats, baking powder, cinnamon, and salt and stir to combine. Add in the chopped apple and soaked raisins and stir to combine. Let this mixture sit for 15 minutes!

4. After 15 minutes, stir once more and scoop mixture into the muffin pan. Bake until set and enjoy warm!

More healthy breakfast recipes:

• Paleo Blueberry Muffins

• Fall Spiced Granola

• Healthy Baked Oatmeal

• Oat Flour Banana Bread Muffins

Happy baking!

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Apple Cinnamon Baked Oatmeal Cups

Yield: 12-15

Author: Elisabeth & Butter

Prep time: 10 MinCook time: 18 MinInactive time: 15 MinTotal time: 43 Min

Ingredients

• 1/2 cup coconut oil, melted before measured
• 1/2 cup maple syrup or honey
• 2 large eggs
• 1 cup milk (whole, oat, or almond milk all work great)
• 1 teaspoon pure vanilla extract
• 3 cups old-fashioned oats
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 1 apple, peeled and chopped
• 1/2 cup raisins, optional

Instructions

1. Preheat oven to 350°F and grease a muffin pan with nonstick baking spray or butter.
2. Soak raisins in a bowl of hot water for 15 minutes while you mix the other ingredients. Once soaked, drain and pat dry with a paper towel. 
3. In a mixing bowl, whisk together the melted coconut oil, maple syrup, eggs, milk, and vanilla. Add the oats, baking powder, cinnamon, salt, and stir to combine. Add in the chopped apples and raisins and stir until combined. Let this mixture sit for 15 minutes so the oats absorb the liquid. After sitting, stir once more to combine and scoop into greased muffin pan, filling almost to the top. Bake for 18-22 minutes or until set.
4. Let cool for 5 minutes in the muffin pan, then carefully transfer them to a wire rack to cool completely. Best served warm!

Notes:

Store in the refrigerator for up to 1 week.

To freeze, bake and cool completely before freezing in a ziplock freezer bag.