Vegan Apple Cinnamon Baked Oatmeal Cups (Print Version)

Wholesome oatmeal cups featuring tender apples and warm cinnamon, ideal for quick vegan breakfasts or snacks.

# Components:

→ Dry Ingredients

01 - 2 cups rolled oats
02 - 1½ teaspoons ground cinnamon
03 - ½ teaspoon baking powder
04 - ¼ teaspoon salt

→ Wet Ingredients

05 - 1¼ cups unsweetened almond milk
06 - ¼ cup pure maple syrup
07 - 2 tablespoons melted coconut oil
08 - 1 teaspoon vanilla extract
09 - 2 tablespoons ground flaxseed mixed with 5 tablespoons water

→ Fruit

10 - 1½ cups diced apples, about 2 medium apples

→ Optional Add-Ins

11 - ¼ cup chopped walnuts or pecans
12 - 2 tablespoons raisins

# Directions:

01 - Preheat oven to 350°F and lightly grease a 12-cup muffin tin or line with paper liners.
02 - In a small bowl, combine ground flaxseed and water. Stir thoroughly and set aside for 5 minutes to thicken.
03 - In a large bowl, mix rolled oats, ground cinnamon, baking powder, and salt until evenly distributed.
04 - In another bowl, whisk together almond milk, maple syrup, melted coconut oil, vanilla extract, and the prepared flax egg until fully incorporated.
05 - Add wet ingredients to dry ingredients and mix until well combined without overmixing.
06 - Fold in diced apples and any optional add-ins such as nuts or raisins until evenly distributed throughout the batter.
07 - Divide the mixture evenly among the muffin cups, pressing down gently with the back of a spoon to compact.
08 - Bake for 25 to 28 minutes, or until the cups are firm and golden on top.
09 - Cool in the pan for 10 minutes before removing from muffin tin. Serve warm or at room temperature.

# Expert Advice:

01 -
  • They're ready to grab and go, which means you actually eat breakfast instead of skipping it because mornings are chaos.
  • The apple and cinnamon combo tastes like you spent way more effort than the 10 minutes of prep this actually takes.
  • Freezer-friendly means one batch set you up for weeks of reliable mornings.
  • Completely vegan but nobody will notice unless you tell them, which is the best kind of cooking hack.
02 -
  • If you skip the flax egg or don't let it sit long enough, you'll end up with crumbly cups that fall apart; that five-minute wait is non-negotiable even though it feels silly.
  • Overfilling the cups is the most common mistake and it makes them overflow in the oven, so resist the urge to heap them up to the top.
  • Fresh apples release moisture as they bake, which is actually perfect and keeps these tender, but frozen apples will make the mixture wetter, so add them straight from the freezer if that's what you have.
03 -
  • If your oven runs hot, start checking at 23 minutes because overbaking makes them dry; they should be firm but still have a tiny bit of give when you press the top gently.
  • Make a double batch every other week and you'll never face the morning question of what to eat, which is honestly the best thing about this recipe.
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