Vegan Apple Cinnamon Baked Oatmeal Cups (Print)

Fragrant oatmeal cups with tender apples and warm cinnamon, ideal for quick vegan 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

# Directions:

01 - Preheat oven to 350°F and lightly grease a 12-cup muffin tin or line with paper liners.
02 - In a small bowl, combine ground flaxseed and water. Stir well and set aside for 5 minutes to thicken.
03 - In a large bowl, mix rolled oats, cinnamon, baking powder, and salt until evenly distributed.
04 - In another bowl, whisk together almond milk, maple syrup, melted coconut oil, vanilla extract, and the prepared flax egg until well combined.
05 - Pour wet ingredients into dry ingredients and mix until well combined, ensuring no dry pockets remain.
06 - Fold in diced apples and any optional add-ins such as walnuts, pecans, or raisins.
07 - Divide the mixture evenly among the muffin cups, pressing down gently to compact the batter.
08 - Bake for 25 to 28 minutes, or until the cups are firm and golden on top.
09 - Cool in the pan for 10 minutes before removing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • You can actually grab one straight from the fridge when you're running late, already packed with whole grain sustenance and zero guilt.
  • The baked oatmeal stays moist and tender for days, making your mornings feel less hectic when breakfast is literally just a peel-and-go moment.
02 -
  • Don't skip the five-minute rest for your flax egg—I learned this the embarrassing way when my first batch crumbled and I had to start over.
  • If your batter seems too thick, you can add another splash of milk, but these should be thicker than a pancake batter and more like a chunky muffin batter.
03 -
  • Press your flax egg through a fine-mesh strainer if you want ultra-smooth batter without any grainy texture from larger flax particles.
  • Dice your apples just before mixing so they don't oxidize and turn brown—the fresher they are, the better they bake.
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