These baked apple oatmeal cups give you a wholesome, fiber-rich, grab-and-go breakfast that’s moist, satisfying, and perfect for making ahead.
For more easy oatmeal cups, try our Banana Baked Oatmeal Cups, Blueberry Baked Oatmeal Cups, or Peach Cobbler Baked Oatmeal Cups.
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Why you’ll love our baked apple oatmeal cups!
These baked apple oatmeal cups are soft, perfectly moist, and packed with juicy chunks of apple in every bite. 🍎 They’re made with rolled oats, Greek yogurt, applesauce, and a little honey for a simple, wholesome breakfast or snack.
Louise and I each had one straight from the pan, and we both loved how tender and moist they were. Let them cool, though, and they firm up beautifully while staying soft inside. The Greek yogurt adds extra substance and protein, while oats and apples make each cup fiber-rich and nutritious.
We tested these with grated apples too, but chopped apples were the clear winner. Grated apple released too much moisture, while small apple chunks give you better texture and more apple flavor with every bite. ✨
Best of all, they’re made with simple pantry ingredients and are perfect for meal prep. Bake a batch ahead, keep them in the fridge, and you’ve got an easy grab-and-go breakfast ready for busy mornings. 🥣
P.S: If you love apple and cinnamon for breakfast, try our Baked Apple Oatmeal, Apple Cinnamon Overnight Oats, or Apple Chia Pudding.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Rolled oats: old-fashioned oats give these apple cinnamon oatmeal cups a hearty, tender texture. Substitute quick oats for a softer result, or certified gluten-free oats if needed.
- Apples: chopped apples add natural sweetness, fiber, and juicy bites. Try Honeycrisp, Fuji, Gala, or Granny Smith. Pears are a delicious alternative.
- Greek yogurt: adds moisture, creaminess, and protein. Substitute low-fat Greek yogurt or Skyr for even more protein, or use a thick dairy-free yogurt.
- Unsweetened applesauce: keeps these healthy oatmeal muffins soft without adding much fat. Substitute mashed ripe banana for a slightly sweeter flavor.
- Honey: provides gentle sweetness. Substitute maple syrup or agave syrup.
- Egg: helps the cups set and hold together. Substitute a flax egg for an egg-free version.
- Raisins: optional, but great for little bursts of sweetness. Substitute dried cranberries, chopped dates, or chopped walnuts.
- Cinnamon: brings warmth and complements the apples. Substitute apple pie spice or pumpkin pie spice.
- Vanilla extract: rounds out the apple and cinnamon flavors. Almond extract works too, but use it sparingly.
- Baking powder: gives these make-ahead oatmeal cups a lighter, less dense texture. For best results, don’t substitute it.
How to Make Baked Apple Oatmeal Cups
Step 1. Mix the wet ingredients
Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin pan.
In a large bowl, whisk together the applesauce, Greek yogurt, honey, egg, and vanilla until smooth and creamy.
Step 2. Add the oats and apples
Add the rolled oats, cinnamon, baking powder, and a pinch of salt. Stir until all the oats are evenly coated.
Fold in the chopped apples and raisins, if using. The mixture will be thick and full of apple pieces, which gives these apple oatmeal cups their soft, chunky texture.
Step 3. Fill the muffin pan
Divide the mixture evenly between the 12 muffin cups, filling each one to the top.
Gently press the mixture down so the oats and apples are evenly packed. This helps the cups hold together once baked and cooled.
Step 4. Bake and cool
Bake for 23 minutes, or until the tops are lightly golden and the centers feel set.
Let them cool in the pan for about 20 minutes. This cooling time is important because they firm up as they sit.
Run a small knife around the edges, then gently lift them out of the pan.
Tips
- Chop, don’t grate the apples: Small chunks give you more apple flavor and a better texture. Grated apples release too much moisture and can make the cups overly soft.
- Use rolled oats: Old-fashioned rolled oats give the cups a hearty texture while still becoming tender as they bake.
- Grease the muffin pan well: Oatmeal cups can stick, especially around the edges. A well-greased pan makes them much easier to remove.
- Divide everything evenly: Make sure each muffin cup gets a good balance of oats, creamy mixture, and apple chunks so they bake consistently.
- Fill them to the top: These don’t rise like regular muffins, so you can be generous when filling the pan.
- Let them cool before removing: This is a big one. Give them at least 20 minutes in the pan so they can firm up and hold their shape when lifted out.
- Loosen the edges gently: Run a small knife around each cup before lifting it from the pan to help keep it intact.
- Make them ahead: They’re especially practical once cooled because the individual portions are easy to refrigerate and grab for breakfast or a snack.
- Freeze extras: Let the cups cool completely before freezing so you have an easy breakfast ready for another day.
Frequently Asked Questions
Yes. Quick oats will work, but the cups will have a softer, less chewy texture. Rolled oats give you the best structure.
No. You can leave the peel on for extra texture and fiber. If you prefer softer apple pieces, peel them first.
They may need more time to cool. Let them sit in the muffin pan for about 20 minutes after baking so they can firm up and hold their shape.
Yes. If using grated apples, leave out the applesauce, since the grated apples release plenty of moisture on their own.
The cups will also be softer when warm, so let them cool in the muffin pan for at least 40 minutes before removing them. This gives them time to firm up and hold their shape.
Yes. The raisins are completely optional. Simply leave them out, or replace them with chopped dates, dried cranberries, or nuts.
Let them cool completely, then refrigerate in an airtight container. For longer storage, freeze the baked apple oatmeal cups in a freezer-safe container or bag, then thaw as needed.
More Healthy Oatmeal Breakfast Recipes
- Blueberry Baked Oatmeal with Greek Yogurt
- Peanut Butter Banana Baked Oatmeal
- Peanut Butter and Jelly Baked Oatmeal
- Oatmeal Raisin Baked Oatmeal
- Banana Oatmeal Muffins
- Greek Yogurt Overnight Oats
- Banana Oatmeal Pancakes with Greek Yogurt
- Healthy Breakfast Cookies
If you try this Baked Apple Oatmeal Cups Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Baked Apple Oatmeal Cups with Greek Yogurt
Equipment
- 12-cup muffin pan
Ingredients
- 1½ cups rolled oats
- 2 medium apples about 2 cups chopped
- 1 cup Greek yogurt
- ½ cup unsweetened apple sauce
- ¼ cup honey or maple syrup
- 1 large egg
- ½ cup raisins optional
- 1½ teaspoons cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Mix the wet ingredients: Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin pan.In a large bowl, whisk 1 cup Greek yogurt, ½ cup unsweetened apple sauce, ¼ cup honey, 1 large egg, and 1 teaspoon vanilla extract until smooth.
- Add the oats and apples: Stir in 1½ cups rolled oats, 1½ teaspoons cinnamon, 1 teaspoon baking powder, and ¼ teaspoon salt until all the oats are coated.Fold in 2 medium apples (chopped) and ½ cup raisins, if using.
- Fill the muffin pan: Divide the mixture evenly between the 12 muffin cups, filling them to the top. Gently press the mixture down with the back of a spoon.
- Bake and cool: Bake at 375°F (190°C) for 23 to 25 minutes, until the tops are lightly golden and the centers feel set.Let the cups cool in the pan for 20 minutes so they firm up. Run a small knife around the edges, then gently lift them out.
Notes
- Rolled oats → Quick oats or certified gluten-free oats.
- Apples → Honeycrisp, Fuji, Gala, Granny Smith, or pears.
- Greek yogurt → Low-fat Greek yogurt, Skyr, or thick dairy-free yogurt.
- Applesauce → Mashed ripe banana.
- Honey → Maple syrup or agave syrup.
- Egg → Flax egg.
- Raisins → Dried cranberries, chopped dates, or chopped walnuts.
- Cinnamon → Apple pie spice or pumpkin pie spice.
- Vanilla extract → Almond extract, used sparingly.
- Baking powder → No recommended substitute.
- Chop the apples: Small chunks give better texture and more apple flavor.
- Use rolled oats: They bake up tender while keeping a hearty texture.
- Grease well: This makes the cups much easier to remove.
- Fill to the top: They won’t rise much, so fill each cup generously and evenly.
- Let them cool: Wait at least 20 minutes before removing so they firm up.
- Loosen gently: Run a small knife around the edges before lifting them out.
- Storage: Refrigerate once cooled, or freeze completely cooled cups for longer storage.
Nutrition
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Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes 🌿✨.
Welcome to our blog, we are glad you are here.
These are easy to make and delightful to eat! I made some substitutions: mashed banana instead of honey (used maple syrup), 3 pitted Medjool dates (no raisins in this house due to my 4-legged fur baby), Bulgarian yoghurt (since I buy it by the gallon).
Nico & Louise – thank you for the work you do and sharing it with all of us!