Description

A simple, make-ahead breakfast recipe using just 5 core ingredients. These portable oatmeal cups are sweet, warm, and perfect for busy mornings, offering a healthy alternative to sugary pastries.

Ingredients

Scale

2 cups old-fashioned rolled oats
1 cup milk (whole, almond, oat, or soy)
1 large egg
2 medium Granny Smith apples, diced
1 teaspoon cinnamon
3 tablespoons honey or maple syrup
1 teaspoon vanilla extract
Pinch of salt
Optional: 1/4 cup chopped walnuts or pecans

Instructions

Preheat oven to 350°F (175°C) and lightly grease a standard 12-cup muffin tin.
Dice the apples into small, even cubes (about 1/2-inch).
In a mixing bowl, whisk together the milk, egg, honey (or maple syrup), vanilla extract, and salt until smooth.
Add the oats, diced apples, cinnamon, and nuts (if using) to the wet mixture. Stir thoroughly to ensure all oats are submerged.
Scoop the mixture into the prepared muffin cups, filling them about 3/4 full. Press down slightly with the back of a spoon.
Bake for 20-25 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.
Let the cups cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before storing.

Notes

Old-fashioned rolled oats are preferred for texture; quick oats may make the cups mushy. For freezing, place cooled cups on a baking sheet for 1 hour before bagging to prevent sticking. Can be stored in the fridge for up to 5 days or frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 145
Sugar: 8
Sodium: 80
Fat: 4
Saturated Fat: 1
Carbohydrates: 24
Fiber: 3
Protein: 5

Keywords: baked oatmeal, breakfast cups, make-ahead breakfast, healthy oatmeal, apple cinnamon, easy breakfast, gluten-free option