Baked Oatmeal Cups With Apple and Cinnamon: No Flour, Just Oats and One Bowl

Baked Oatmeal Cups With Apple and Cinnamon: No Flour, Just Oats and One Bowl

Bygptwork

Think of a warm apple crumble, but shrunk down to a muffin you can hold in one hand. These baked oatmeal cups are made from rolled oats, grated apple and cinnamon, and they contain no flour at all.

You mix everything in one bowl, spoon it into a muffin tin and bake. Twenty-five minutes later the kitchen smells like autumn and breakfast is sorted for several days.

They are soft inside with a lightly golden top, and the grated apple keeps them moist. Children like them, and they travel well in a lunch box or a coat pocket.

Time and servings

Prep time: 10 minutes. Baking time: 22 to 25 minutes. Makes 12 cups, enough for about 4 servings of 3 cups each.

Ingredients

  • 2 1/2 cups (225 g) rolled oats
  • 2 medium apples, grated with the skin on (about 250 g)
  • 2 large eggs
  • 1 cup (240 ml) milk of your choice
  • 1/4 cup (60 g) unsweetened applesauce or plain yogurt
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons maple syrup or honey, optional
  • 1/3 cup (40 g) chopped walnuts or raisins, optional

Instructions

  1. Heat the oven to 350°F (175°C). Grease a 12-cup muffin tin well, or use silicone or paper liners.
  2. Wash the apples and grate them on the large holes of a box grater. Squeeze them lightly in your hand to remove a little juice, but do not dry them completely.
  3. In a large bowl, whisk the eggs, milk, applesauce, vanilla and maple syrup if you are using it.
  4. Add the oats, cinnamon, baking powder and salt. Stir until everything is evenly wet, then fold in the grated apple and the nuts or raisins.
  5. Let the mixture sit for 5 minutes. The oats will swell and the batter will become thicker and easier to scoop.
  6. Divide the mixture between the 12 cups, pressing it down gently with the back of a spoon. Fill each cup almost to the top, since these do not rise very much.
  7. Bake for 22 to 25 minutes, until the tops are golden and spring back when touched. Cool in the tin for 10 minutes before removing them.

Tips for the best result

Grate the apples just before you mix. Grated apple turns brown quickly, and while it is harmless, it does not look as nice. Sweet-tart varieties such as Gala, Fuji or Honeycrisp hold their flavor best in baking.

Do not skip the resting step. It gives you firm cups that lift out of the tin in one piece, instead of crumbly ones that fall apart.

Grease the tin generously, even if it is non-stick. Oat batters tend to cling to the edges. A thin knife run around each cup helps release it cleanly.

Variations

Make a pear and cardamom version by swapping the apples for pears and the cinnamon for half a teaspoon of cardamom. For a nutty cup, stir in a spoonful of almond butter.

You can also press a few blueberries on top of each cup before baking. If you like a crunchy top, sprinkle a few extra oats over the surface before the tin goes in the oven.

Storage

Let the cups cool fully, then store them in an airtight container in the refrigerator for up to 5 days.

To freeze, place them in a freezer bag for up to 3 months. Warm one in the microwave for 20 to 30 seconds, or in a toaster oven for 5 minutes, and it tastes freshly baked.

Frequently Asked Questions

Are these oatmeal cups really flour-free?

Yes. The oats provide the structure, and the eggs bind everything together. Check that your oats are labeled gluten-free if that matters to you, since some oats are processed near wheat.

Can I use quick oats?

You can, but the cups will be softer and less chewy. If you use quick oats, reduce the milk by about 2 tablespoons so the batter does not turn runny.

Can I make them without eggs?

Try two flax eggs, made with two tablespoons of ground flaxseed and six tablespoons of water. Let them thicken for five minutes first. The cups will be a little denser.

Why are my cups sticking to the tin?

The tin was probably under-greased or the cups were removed too soon. Let them rest 10 minutes after baking, then loosen the edges with a knife.

Can I double the recipe?

Yes. Use two muffin tins or bake in two rounds. Keep the same temperature, and rotate the trays halfway through for even browning.

These apple cinnamon oat cups are an easy way to turn a few pantry staples into something warm and homemade. Make a batch on Sunday and enjoy them all week.

Serve them warm with a little yogurt or a spoon of nut butter on top.