Save These Protein Apple Cinnamon Oatmeal Cups are my go-to for busy mornings when I still want a comforting breakfast with fiber and protein. Every bite is packed with warm cinnamon and the natural sweetness of apples. You can prep them on Sunday and have a grab-and-go option all week.
My first batch disappeared before they even cooled because my kids could not resist how cozy they smelled right out of the oven. Now I double the recipe for a guaranteed breakfast win in our house.
Ingredients
- Old-fashioned rolled oats: the base for that hearty chewy bite pick certified gluten-free if needed
- Vanilla protein powder: provides staying power and a hint of sweetness choose a high-quality brand you trust
- Ground cinnamon: adds warmth and classic baked apple flavor look for freshly ground if possible
- Baking powder: a little lift so the cups bake up fluffy check the date for freshness
- Salt: balances the flavors and brings out the sweetness a fine sea salt works best
- Unsweetened applesauce: adds moisture and subtle apple flavor go for pure apple with no added sugar
- Large egg: binds the batter together and gives structure use free-range or local eggs for best taste
- Milk: dairy or unsweetened non-dairy keeps these tender use almond oat or regular milk
- Maple syrup or honey: brings gentle sweetness and complements the apples use pure versions for best results
- Vanilla extract: deepens flavors and ties everything together pure vanilla really shines
- Melted coconut oil or unsalted butter: keeps the texture rich and moist use good-quality coconut oil or butter for richness
- Diced apple: juicy pops of fruit and an extra apple kick a firm sweet apple like Honeycrisp or Gala works great
Instructions
- Prepare the Pan
- Grease a standard 12-cup muffin tin or line with paper liners to prevent sticking and make cleanup easier Preheat the oven to 350 degrees Fahrenheit so it is ready for baking
- Mix the Dry Ingredients
- In a large bowl combine oats protein powder ground cinnamon baking powder and salt Stir until evenly mixed which ensures each cup bakes consistently
- Combine the Wet Ingredients
- In a separate medium bowl whisk together unsweetened applesauce egg milk maple syrup or honey vanilla extract and melted coconut oil or butter Be sure the melted fat is cooled slightly before adding to avoid cooking the egg
- Combine Wet and Dry
- Pour the wet mixture into the dry ingredients and stir gently until everything is just incorporated Overmixing can make the oatmeal cups tough so stop when no streaks of flour remain
- Fold in Apples
- Add the diced apple and gently fold into the batter so the fruit is distributed evenly throughout each cup
- Fill the Muffin Cups
- Divide the batter among the muffin tin filling each cup about three-quarters full This ensures they bake up just right without overflowing
- Bake
- Place in the center of the oven and bake for twenty-two to twenty-five minutes until the tops are set and lightly golden Press gently on the center of a cup to check for doneness
- Cool
- Let the oatmeal cups cool in the pan for five minutes before transferring them to a wire rack If you move them while hot they might break apart but cooling just a bit helps them hold together nicely
Save When I first started making these I was sure apples would be the star but honestly the oats bring that comforting texture my family craves My youngest always sneaks extra apple pieces into her cup and calls them treasure bites It has become a Saturday morning ritual in our home
Storage Tips
Once cooled store oatmeal cups in an airtight container in the refrigerator They will stay fresh for about five days For longer storage wrap individually and freeze for up to two months When you are ready to eat just pop one in the microwave or toaster oven for a few seconds for a warm treat
Ingredient Substitutions
Almost any milk works here Almond oat and dairy all do the trick If you are out of apples swap in pears or even blueberries for a fun twist If you need these to be gluten-free just use certified gluten-free oats and protein powder
Serving Suggestions
These are perfect straight from the fridge or warm with a dollop of yogurt and a sprinkle of walnuts They are also delicious with a drizzle of nut butter or extra applesauce on top For a brunch spread I like to slice them in half and serve them with fruit salad and coffee
Cultural and Seasonal Variations
Baked oatmeal is a cozy American breakfast tradition and these cups update it with a protein boost In autumn I sometimes add a pinch of nutmeg or chopped pecans for a harvest twist In late spring fresh berries are a great substitute for apples capturing the season
Save Try these for your next meal-prep and enjoy delicious cozy breakfasts all week long. Every batch is a new opportunity for a personal twist on a classic favorite.
Cooking Questions
- → Can I make these oatmeal cups gluten-free?
Yes, use certified gluten-free oats and protein powder for a gluten-free result.
- → What type of protein powder works best?
Vanilla or unflavored protein powder, dairy or plant-based, blends well in this mixture.
- → How should I store leftover oatmeal cups?
Keep in an airtight container in the fridge for up to five days or freeze for two months.
- → Can I substitute apples with other fruit?
Pears, berries, or diced bananas can replace apples for different flavors and textures.
- → Are these cups suitable for a vegetarian diet?
Yes, the ingredients fit a vegetarian diet. Use plant-based milk if desired.
- → How can I add more crunch?
Stir in chopped walnuts or pecans with the apple before baking for extra texture.