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Baked apple oatmeal cups with Greek yogurt arranged on baking paper.

Baked Apple Oatmeal Cups with Greek Yogurt

Prep Time: 10 minutes
Cook Time: 23 minutes
Total Time: 30 minutes
Servings: 12 cups
Author: Nico Pallotta

  • 1½ cups (150 g) rolled oats
  • 2 medium (300 g) apples about 2 cups chopped
  • 1 cup (240 g) Greek yogurt
  • ½ cup (120 g) unsweetened apple sauce
  • ¼ cup (85 g) honey or maple syrup
  • 1 large egg
  • ½ cup (70 g) raisins optional
  • 1½ teaspoons cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

  • 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.
    Step 1 Greek yogurt, applesauce, honey, egg, and vanilla whisked until creamy.
  • 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.
    Step 2 Oats and cinnamon with chopped apples and optional raisins.
  • 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.
    Step 3 apple oatmeal cups in baking pan before baking in the oven.
  • 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.
    Step 4 Golden apple oatmeal cups cooling after baking until lightly browned.
Substitutions
  • 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.
 
Tips
  • 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.
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