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Gluten-Free Apple Cinnamon Baked Oatmeal Cups 1

Gluten-Free Apple Cinnamon Baked Oatmeal Cups

These portable breakfast cups combine wholesome gluten-free oats with fresh apples and warm cinnamon for a nutritious, make-ahead breakfast option perfect for busy mornings. Each cup delivers a perfect balance of fiber, protein, and complex carbohydrates without artificial additives.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 12 oatmeal cups
Calories 175 kcal

Equipment

  • 12-cup Muffin Tin
  • Silicone or paper muffin liners
  • Mixing Bowls
  • Whisk
  • Measuring Cups and Spoons

Ingredients
  

Dry Ingredients

  • 3 cups certified gluten-free rolled oats not quick oats
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Wet Ingredients

  • 2 large eggs or flax eggs for vegan option
  • 1 1/2 cups unsweetened almond milk or any milk of choice
  • 1/4 cup pure maple syrup
  • 2 tablespoons melted coconut oil
  • 1 teaspoon vanilla extract

Mix-ins

  • 2 medium apples diced into small pieces (approximately 2 cups)
  • 1/2 cup chopped walnuts or pecans optional

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with silicone liners or paper liners sprayed with non-stick cooking spray.
  • In a large bowl, combine the gluten-free rolled oats, baking powder, cinnamon, nutmeg, and salt. Whisk thoroughly to ensure even distribution.
  • In a separate medium bowl, whisk together the eggs, almond milk, maple syrup, melted coconut oil, and vanilla extract until smooth and well incorporated.
  • Core and dice the apples into small, uniform pieces (approximately ¼-inch cubes).
  • Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the diced apples and optional nuts.
  • Using a ⅓-cup measuring cup or large cookie scoop, divide the mixture evenly among the prepared muffin cups. Fill each cup almost to the top and gently press down to ensure there are no air pockets.
  • Bake in the preheated oven for 23-27 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
  • Allow the oatmeal cups to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

1. For best results, use room temperature ingredients to prevent the coconut oil from solidifying when mixed.
2. These oatmeal cups can be stored in an airtight container at room temperature for up to 2 days, refrigerated for up to 5 days, or frozen for up to 3 months.
3. To reheat from frozen, microwave for 30-40 seconds or thaw overnight in the refrigerator and warm in a 350°F oven for 5-7 minutes.
4. For a lower sugar option, reduce maple syrup to 2 tablespoons and add an extra ½ teaspoon of cinnamon.
5. For a higher protein version, add ¼ cup of your favorite plant-based protein powder to the dry ingredients and increase milk by 2-3 tablespoons.

Nutrition

Calories: 175kcalCarbohydrates: 25gProtein: 4gFat: 7gSodium: 85mgFiber: 4gSugar: 8g
Keyword Gluten-Free, Oatmeal Cups, Apple Cinnamon, Healthy Breakfast, Meal Prep
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