Apple Cinnamon Oatmeal Cups

My husband and I lately started eating oatmeal in the morning with some hemp seeds and honey over the top, and it hits the spot every time! But lately I’ve been on the lookout for other unique breakfast snacks! And accidentally landed on these amazingly delicious Apple Cinnamon Oatmeal Cups! It is literally like baked oatmeal in individual serving sizes! It has a soft, chewy texture and loaded with your favorite fruit(s)! In my case, I used apples. Plus, these oatmeal cups make a super easy breakfast to take on the go!

I revised this recipe to make it as healthy as it possibly can be! Its not just sugar-free, but egg-free, dairy-free, and gluten-free! How simple can you get?! It’s a light weight snack for breakfast, midday, or even can serve as a midnight snack:)


  • Don’t use quick oats. Quick oats are a little bit more smaller and finer, which makes them faster to cook. Though they may taste the same, the texture is much finer, so they soak up a lot more moisture and can leave your apple oatmeal cups dry once they’re baked.
  • Don’t mix the oats with milk ahead of time. You can prep everything ahead of time, just don’t mix the wet and dry ingredients until you’re ready to bake them. Otherwise the oats will soak up all the liquid and will come out dry once they’re baked.
  • Spoon batter equally between the muffin tins. You’ll notice that the liquid doesn’t mix perfectly with the oats. (And that’s okay). Just make sure you evenly distribute the liquid into the muffin cups for best results.
  • Skip the muffin Liners! As long as you oil down your muffin tin, you’ll be just fine! The oatmeal cups come right out of the pan with a spoon or a fork. In fact, just a fair warning, the oatmeal cups tend to stick a lot more to the muffin liners than to the pan in my past experience.


  • The difference between the oatmeal cups and the muffins is the lack of flour.  Essentially, they look different and the batter is made differently than the regular muffins. I think this is a unique way of making baked oatmeal into individual portions using a muffin tin!
  • Yes, you can bake these in a regular baking dish! In fact, that’s a wonderful idea! Just cut them into the size of bars you’d like! Depending on the size of your baking dish, the cooking time may or may not vary.
  • Since there are only two of us in my household, (just my husband and I), I tend to freeze most of the things I bake and take them out whenever I feel like munching on something new. These oatmeal cups are freezer friendly! Place them in an airtight  container, or ziplock bag and store them for up to 3 months in your freezer. You can thaw them in the fridge overnight, or in the mini-oven. But if you have a microwave, that works too.

Prep time:
20 minutes
Cook time:
25 minutes
Chill time:
Total time:
45 minutes
12 Muffins



1. Gather all of your ingredients together and preheat oven to 350 F. Oil down a 12-count muffin pan and set aside. Make your flax eggs and let it sit to thicken up a bit until ready to use.

2. In a large mixing bowl, add the oats, baking powder, cinnamon, and salt. Mix until well combined.

3. In a separate mixing bowl, whisk together the milk, flax eggs, honey, and vanilla extract until fully combined.

4. Add the dry ingredients into the wet ingredients and mix until well combined.

5. Add the chopped apple and gently mix it in.

6. Evenly distribute the mixture in you muffin pan, if you have extra chopped apples, you can sprinkle some more on top. Bake at 350 F. for 25-27 minutes. Or until the tops of the oatmeal cups are lightly golden brown and firm.

7. Allow to cool for about 5 minutes, the transfer them onto a cooling rack.

8. Instagram your creations with @emily_kovalev!

9. Enjoy with a freshly brewed coffee. Perfect morning breakfast pick-me-up!

Recipe notes

*** To make this recipe sugar-free, I used Honey to add some additional sweetness. You can also use maple syrup or any other liquid sweetener. Just know that the calories and sugars may differ slightly than from this recipe. Check out my sugar blog post for more info.

*** Apples are an excellent fruit for this recipe! You can also use pears, bananas, strawberries or even blueberries.

Did You Make This Recipe?

Snap a photo of it and tag me on Instagram @emily_kovalev or use the hashtag #emily_kovalev so I can see it and feature it!