Hello Everyone! I am about to do a repeat recipe from Danielle at Live Well, Bake Often. My sister and I were trying to find a healthy, easy breakfast to make last night that we could eat the next morning, and these were the perfect fit! During the holidays we had our good breakfasts. I am sure you know what I am talking about: the cinnamon rolls, the crumb cake, etc.. Those are perfect for December, but when January rolls around we have to get back to the “reasonable foods.” Anyways, if you are looking for a good, healthy, filling breakfast-that falls into the “reasonable foods” category-look no further! On top of being full of fiber and healthy foods, these smell amazing while they are baking. All of our siblings kept asking: “what on earth we were baking?” Cinnamon, apple goodness, my friends! That is what these little things are!
We prepared these in 40 minutes last night, and heated them up for breakfast this morning. My sister popped hers in the microwave for a few seconds and said it tasted amazing. She also recommends a bit of maple syrup, but it is good either way. 😉 Enjoy! Oh! And I am bringing this to the weekend link party at The Country Cook and to Fiesta Friday! Please go check it out!
Please check out Danielle’s original post here.
APPLE CINNAMON BAKED OATMEAL CUPS
- 3 cups (300 grams) old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 and ½ teaspoons ground cinnamon
- ¼ teaspoon salt
- 1 cup milk (almond or regular dairy milk work well)
- 2 large eggs
- ½ cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 medium Granny Smith apple, peeled, cored, and chopped (about 1 cup)
- Preheat oven to 350°F. Spray a 12-count muffin pan very well with non-stick cooking spray and set aside.
- Add the oats, baking powder, cinnamon, and salt to a large mixing bowl and mix until well combined.
- In a separate mixing bowl, whisk together the milk, eggs, maple syrup, and vanilla extract until fully combined. Add the dry ingredients into the wet ingredients and mix until well combined. Add the chopped apple and gently mix it in.
- Evenly distribute the mixture between all 12 cavities in the prepared muffin pan. Bake at 350°F for 25-27 minutes, or until the tops of the oatmeal cups are lightly golden brown and firm. Remove from the oven and allow to cool in the pan for about 5-10 minutes, then remove the oatmeal cups and transfer to a wire rack to finish cooling.