As a kid, the Apples & Cinnamon oatmeal packets were my JAM. I’d eagerly rush to the microwave with my mug full of oats and water, watching in anticipation (and sometimes horror as it almost always spilled over). While delicious, my mom eventually stopped buying them because of the sugar content. One little packet can run you 6+ points (and we all know you need at least 2 packets to be full), so I sought to create a delicious breakfast (or snack) option that was full of that big apple flavor, but significantly lighter. These Apple Cinnamon Oatmeal Cups are WW friendly (1-3 points per cup depending on plan), low in sugar, and made with all natural ingredients. Each bite is full of soft, sweet, spiced oats and big chunks of juicy, fresh apple – they’re sure to make you a morning person.
Making Apple Cinnamon Oatmeal Cups
These are a great option for meal prep because it’s quick and easy to whip up, store in the fridge, and reheat as needed. You can even freeze these for up to 2 months, so go ahead and double the recipe!
To make these, you’ll need:
- Old fashioned oats. You can replace with quick oats, but the end result will be a lot softer. If you use steel cut oats, you’ll want to let them soak for 30 minutes prior to baking.
- Unsweetened applesauce, which will give some additional apple flavor and sweetness.
- Maple syrup and maple extract for flavor and sweetness. You can substitute vanilla extract for the maple extract if you can’t find any.
- Baking powder to give some rise.
- Cinnamon, lots of it.
- Unsweetened almond milk, which you can replace with any milk, regular or not – just adjust points accordingly.
- Egg to bind everything together.
- Peeled, chopped apples. I prefer granny smith for baking, but you can use any.
You’ll just combine all of the ingredients, minus the apples, in a bowl and mix together well. Fold in the apples last. You’ll then spray a muffin pan well (this works better than using cupcake liners) and pour your mixture into the pan and bake immediately for 25-30 minutes at 350F. It’s crucial that you don’t let the batter sit for too long or you’ll have a mushy end result!
Cinnamon Apple Topping
Since I purposely kept these on the not-as-sweet side, I made a delicious cinnamon apple topping to amp up the apple flavor and sweetness when serving. It’s totally optional, but it’s really really good.
To make the topping, you’ll need:
- 2 apples, peeled and chopped. I used granny smith because they hold their shape/texture well when cooked.
- Cinnamon, sugar, and vanilla extract for sweetness and flavor.
- Corn starch and water, to thicken the mixture.
Mix the corn starch into the water to create a uniform mixture. Add apples, sugar, cinnamon, and vanilla into a small saucepan over medium heat and stir together continuously for about 3 minutes, until apples start to soften. Add corn starch mixture and stir continuously for another 5-7 minutes, until apples are all soft and there’s minimal liquid. Set aside and let cool.
I add a spoonful of the topping onto the oatmeal cups and it’s absolutely delicious! Store the topping in the fridge separately and top as you eat.
Apple Cinnamon Oatmeal Cups
Equipment
- Mixing Bowls
- Saucepan
- Muffin Pan
- Oven
Ingredients
- 1 1/2 cups unsweetened almond milk
- 2 eggs
- 1/4 cup maple syrup
- 1/2 cup unsweetened applesauce
- 3 cups old fashioned oats
- 1 Tsp baking powder
- 1.5 Tsp cinnamon
- 1 Tsp maple extract or vanilla extract
- 1.5 cup apple about 2, peeled and chopped
- 4 small Granny Smith apple peeled and chopped
- 1 tsp Cinnamon
- 4 tsp sugar
- 1 1/2 Tsp vanilla
- 1 Tsp corn starch
- 1/2 cup water
Instructions
- Preheat oven to 350F. Peel and chop apples.
- Combine oatmeal cup ingredients in a medium mixing bowl, folding in the apples last. Spray muffin pan well with cooking spray and fill eat tin 3/4 of the way. Bake immediately (see blog post for using different types of oats etc).
- Bake for 25-30 minutes, until lightly golden and a toothpick comes out clean.
- While the oatmeal cups bake, combine all topping ingredients minus cornstarch and water in a saucepan over medium heat. Cook for 3 minutes, until apples begin to soften. Mix cornstarch with water and add to apple mixture, cooking for another 5-7 minutes, until apples are soft and minimal liquid remains. Set aside to cool.
- Top each oatmeal cup with apple topping and enjoy warm. Store cups and topping separately in the fridge for up to 5 days, or freeze oatmeal cups for up to 2 months.
Notes
- 1 cup with topping for 3 points
- 2 cups with topping for 6 points
- 3 cups with topping for 8 points
- 1 cup with topping for 1 points
- 2 cups with topping for 2 points
- 3 cups with topping for 3 points
- 1 cup with topping for 3 points
- 2 cups with topping for 6 points
- 3 cups with topping for 9 points
