This Eggless Apple Baked Oatmeal Cups recipe is sure to become a breakfast favorite in your home!! Delicious, healthy, easy to make, and freezer friendly. Plus. It’s a healthy Grab-n-Go breakfast that will make your mornings easier.
Healthy Eggless Apple Oatmeal Baked Muffins Recipe Highlights
It’s common knowledge that breakfast is the most important meal of the day, especially for our little ones. It fuels them up and gets them ready for the day. But it’s also well known that it can be a challenge to feed the kids healthfully and get out the door in time for school. In my case, the challenge is double because of Vicky’s egg allergy.
One of my biggest concerns, when I’m developing breakfast recipes without eggs, is how to replace the egg proteins contribute. In this recipe, in particular, I decided to use high-protein milk (Carnation Breakfast Essentials®), which provided that extra boost of protein I was looking for. I also added chia seeds for an extra touch of goodness.
These Eggless Baked Apple Oatmeal Muffins are perfect to have around for rushed mornings!
These Egg-Free Baked Oatmeal Cups Are
- Healthy
- Refined sugar-free
- Flourless
- Soft-baked & moist in the center
- Easy to make and adapt to your family’s taste
- Super yummy
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Ingredients Notes & Substitutions
- Oats: I use and recommend whole oats, also known as Old-fashioned Rolled oats.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Chia seeds: For an extra boost of goodness and texture.
- Spices: I used Apple pie spice. You can substitute for 1 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg.
- High-Protein Milk: I used Carnation breakfast essentials vanilla flavor. You can use any other nutritious drink of your preference, or just protein milk, plain milk, almond milk, or coconut milk.
- Applesauce: I use and recommend unsweetened applesauce.
- Fresh apples: Use your favorite variety, such as Fuji or Granny Smith. No need to pre-cook the apples before adding them to the oat mixture.
- Honey: You can substitute for pure maple syrup.
- Coconut oil: I personally like the addition of coconut oil in this recipe, but if you don’t want to use it, you can substitute it for more applesauce or plain yogurt.
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
Process Overview: How to Make Eggless Baked Oatmeal Cups Without Eggs
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Mix all the ingredients in a medium bowl until well combined.
- Scoop oatmeal mixture into prepared muffin pan, filling each well almost to the top. Sprinkle each oatmeal cup with raisins, chopped nuts, or coconut flakes, if desired.
- Bake for 25-30 minutes, or until slightly golden and set. Let oatmeal muffins cool completely before storage. Store in an airtight container for up to 3 – 5 days or freeze in a Ziploc storage bag for later use.
Recipe Tips
I do not recommend making the oatmeal batter ahead of time. The oats will soak up all the liquid! Whisk it all together, then bake right away.
The oatmeal cups are best with whole oats.
Use your favorite variety, such as Fuji or Granny Smith. No need to pre-cook the apples before adding them to the oat mixture.
The batter is liquid-y, and that is okay. When you’re dividing the batter between the muffin cups, make sure you have both liquid AND oats/apples in each. Spoon batter all the way to the top of each muffin cavity.
Substitutions & Additions
I love that I can customize these oatmeal cups to suit my family’s taste. Some of my favorite add-ins are raisins, coconut flakes, and nuts, but feel free to add whatever your heart desires.
- Banana: Swap the applesauce for mashed banana.
- Chocolate Chip: Swap apples for chocolate chips. If desired, leave out spices.
- Blueberry: Swap apples for fresh or frozen blueberries. No need to thaw.
Dairy-free: Use dairy-free milk.
Gluten-free: Use certified GF oats.
Storing & Freezing Instructions
Store in an airtight container for up to 3 – 5 days in the refrigerator or freeze in a Ziploc freezer bag for up to 2 months.
How to Defrost & Reheat Baked Oatmeal Cup
To defrost, place oatmeal muffins overnight in the refrigerator or at room temperature for a couple of hours. Once defrosted, they can be reheated in the microwave for about 30 seconds if you prefer them warm.
Frequently Asked Questions
Yes, these oatmeal cups can be gluten-free if using certified GF oats.
Yes, I store these in the refrigerator and then pop them in the microwave until they are warmed to our liking.
You can swap the applesauce for mashed banana.
I love making these with oat milk.
Maple syrup is the best substitute for honey, but agave would likely work as well.
More Egg-Free Breakfast Recipes You’ll Love!
- Eggless Waffles
- Easy Eggless Chocolate Chip Pancakes
- Eggless Pancakes
- Easy Eggless Crepes
- Easy Eggless Chocolate French Toast
- Eggless Blueberry Muffins
- Easy Eggless Banana Bread Muffins
- Eggless Sugar Donut Muffins
- Browse more recipes…
Recipe Card 📖
Eggless Apple Oatmeal Baked Cups (Flourless)
Equipment
Ingredients
- 2 1/2 cups (200 g) rolled oats
- 1/4 teaspoon salt
- 2 tablespoons chia seeds
- 1 teaspoon apple pie spice
- 1 cup (240 ml) high protein milk – I used Vanilla Carnation Breakfast Essentials (see notes)
- 1 cup (240 g) unsweetened applesauce
- 1 cup apples, cut into small pieces ( I used granny smith)
- 2 tablespoons honey
- 2 tablespoons coconut oil, melted
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350º F (180º C). Line a muffin pan with liners. Lightly spray the liners with coconut oil.
- Mix all the ingredients in a medium bowl until well combined.
- Scoop oatmeal mixture into prepared muffin pan, filling each well almost to the top. Sprinkle each muffin with raisins, chopped nuts, or coconut flakes, if desired.
- Bake for 25-30 minutes, or until slightly golden and set. Let oatmeal muffins to cool completely before storage.
- I do not recommend making the oatmeal batter ahead of time. The oats will soak up all the liquid! Whisk it all together, then bake right away.
- The oatmeal cups are best with whole oats.
- Use your favorite variety, such as Fuji or Granny Smith. No need to pre-cook the apples before adding them to the oat mixture.
- The batter is liquid-y, and that is okay. When you’re dividing the batter between the muffin cups, make sure you have both liquid AND oats/apples in each. Spoon batter all the way to the top of each muffin cavity.
- If you decide to add coconut flakes on top, and these are browning too fast, you can cover the top of the muffins with foil.
Nutrition
This recipe was originally published on September 2016. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in September 2022 to make it as helpful as possible!
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