PANTRY STAPLE RECIPES: Apple Cinnamon Baked Oatmeal Cups

Wondering what to do with all that jarred, canned, and dried goodness hiding in the back of your pantry?
We’re here to help, with a plethora of appetizing, crowd-pleasing recipes to make the most of your backstocked groceries–and your newfound free time.

So, grab a can opener and let’s get cooking. We got this!

 

Recipe by Live Well Bake Often from livewellbakeoften.com
SERVINGS: 12 Cups
PREP TIME: 20 minutes
COOK TIME: 25 minutes

 

INGREDIENTS:

  • 3 cups (300 grams) old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup (240 ml) milk almond or regular dairy milk work well
  • 2 large eggs
  • 1/2 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 medium Granny Smith apple peeled, cored, and chopped (about 1 cup)

DIRECTIONS:

  1. Preheat oven to 350°F. Spray a 12-count muffin pan very well with non-stick cooking spray and set aside.
  2. Add the oats, baking powder, cinnamon, and salt to a large mixing bowl and mix until well combined.
  3. In a separate mixing bowl, whisk together the milk, eggs, maple syrup, and vanilla extract until fully combined. Add the dry ingredients into the wet ingredients and mix until well combined. Add the chopped apple and gently mix it in.
  4. Evenly distribute the mixture between all 12 cavities in the prepared muffin pan. Bake at 350°F for 25-27 minutes, or until the tops of the oatmeal cups are lightly golden brown and firm. Remove from the oven and allow to cool in the pan for about 5-10 minutes, then remove the oatmeal cups and transfer to a wire rack to finish cooling.

PLAN AHEAD

  1. Oatmeal cups may be stored in an airtight container in the refrigerator for up to one week. These may also be frozen for up to 3 months, thaw overnight in the refrigerator, then reheat in the microwave.

 
Muffin Pan
Mixing Bowl
Peeler

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