Vegan Apple Cinnamon Oatmeal Cups (Printable)

Tender apple and cinnamon oatmeal cups, wholesome and ready in under 40 minutes, ideal for breakfasts or snacks.

# What You’ll Need:

→ Dry Ingredients

01 - 2 cups rolled oats
02 - 1½ teaspoons ground cinnamon
03 - ½ teaspoon baking powder
04 - ¼ teaspoon salt

→ Wet Ingredients

05 - 1¼ cups unsweetened almond milk
06 - ¼ cup pure maple syrup
07 - 2 tablespoons melted coconut oil
08 - 1 teaspoon vanilla extract
09 - 2 tablespoons ground flaxseed mixed with 5 tablespoons water

→ Fruit

10 - 1½ cups diced apples, approximately 2 medium apples

→ Optional Add-Ins

11 - ¼ cup chopped walnuts or pecans
12 - 2 tablespoons raisins

# How-To Steps:

01 - Preheat oven to 350°F and lightly grease a 12-cup muffin tin or insert paper liners. In a small bowl, combine 2 tablespoons ground flaxseed with 5 tablespoons water, stir well, and allow to thicken for 5 minutes.
02 - In a large mixing bowl, whisk together rolled oats, ground cinnamon, baking powder, and salt until evenly distributed.
03 - In a separate bowl, whisk together almond milk, maple syrup, melted coconut oil, vanilla extract, and the prepared flax egg until fully combined.
04 - Pour the wet mixture into the dry ingredients and stir until just combined, being careful not to overmix.
05 - Gently fold diced apples into the batter along with any optional add-ins such as walnuts, pecans, or raisins.
06 - Divide the oatmeal mixture evenly among the 12 muffin cups, using a spoon or spatula to press down gently and compact each portion.
07 - Bake for 25 to 28 minutes, or until the tops are firm and golden brown.
08 - Allow the oatmeal cups to cool in the pan for 10 minutes before turning out. Serve warm or at room temperature.

# Expert Hints:

01 -
  • They're ready in your hand before you've even finished your coffee, no mixing bowls required at 6 a.m.
  • One batch gives you nearly two weeks of actual breakfast if you freeze them, and they thaw while you're getting dressed.
  • The coconut oil keeps them impossibly moist while the apples add real fruit texture, not that chalky dried-fruit feeling.
02 -
  • Don't skip the cooling step in the pan; I've learned the hard way that pulling them out too early means they fall apart.
  • The flax egg needs those five minutes to thicken or your mixture will be too wet and the cups won't hold their shape.
03 -
  • If your apples are large, use smaller dice so they cook through evenly and don't leave hard chunks in the center.
  • A muffin tin with a non-stick coating or paper liners makes removal effortless; regular tins can stick stubbornly.
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