Overnight Apple Crisp Baked Oatmeal Cups
Overnight Apple Crisp Baked Oatmeal Cups are easy baked oatmeal cups made with overnight oats, apple, and a delicious oatmeal streusel topping!
7 years ago today, I pushed publish for the first time and Flavor the Moments was born. I didn’t quite know what I was doing back then, and thankfully I’ve learned a lot along the way and turned this blog into a business.
The recipes that I develop now have changed dramatically since I started this blog. I used to be able to eat whatever I wanted, and those days are gone. I’ve developed food sensitivities, which include gluten, lactose, and even some produce.
While it was extremely difficult for me at first, I’ve come to terms with my food sensitivities and have learned new ways to enjoy food. I really don’t feel deprived at all, and am happy with where I am today.
Thankfully I can still eat my oatmeal, because it’s a huge part of my life. I love eating it in granola form, overnight oats, muffins, waffles, and especially baked oatmeal.
Overnight Apple Crisp Baked Oatmeal Cups
These baked oatmeal cups are a fusion of overnight oats, baked oatmeal, and apple crisp, making them the ultimate fall breakfast.
This recipe was adapted from my overnight baked oatmeal recipe, which has gotten rave reviews. I couldn’t help but think that it would be wonderful in baked oatmeal muffins, and my boys were crazy about them.
What’s not to love? They’re packed with chunks of tender apple, warm cinnamon, and a golden brown streusel topping.
These apple crisp baked oatmeal cups are also perfectly portable, making them a great grab ‘n go breakfast.
How to make Overnight Baked Oatmeal Cups
There are three steps to this baked oatmeal cup recipe, but each step only takes a couple of minutes.
- Prep the overnight oats. Combine oats, chia seeds, maple syrup, cinnamon, salt and almond milk in a medium bowl, cover and refrigerate for a minimum of 3 hours or overnight until softened. Before baking, stir in a beaten egg, baking powder, and chopped apple, and stir well to combine.
- Prep the crisp topping. Combine rolled oats with oat flour, coconut sugar, cinnamon, salt and melted coconut oil until incorporated, then stir in pecan pieces.
- Bake the oatmeal cups. Grease (12) muffin cups in a standard muffin pan. Divide the oatmeal mixture evenly between the muffin cups, and top with the streusel. Bake for 35-40 minutes or until set, then cool on a wire rack.
Which oats are best for overnight oats?
Old fashioned rolled oats are the best oats for this overnight baked oatmeal recipe. Rolled oats become softer, which makes for a fluffier baked oatmeal.
Steel cut oats will work in overnight oats, but they’re much chewier. See my steel cut overnight oats for more information.
Do not use quick oats for this recipe as they won’t result in the same texture.
Do I have to use overnight oats for baked oatmeal cups?
I’ve found that it’s much easier to make baked oatmeal cups with overnight oats as the mixture is thicker, and easier to divide evenly into the muffin cups.
I also prefer the soft, fluffy texture of baked oatmeal made with overnight oats. If you would like to make your baked oatmeal muffins without overnight oats, see this recipe for healthy baked oatmeal breakfast cups.
How long can you keep baked oatmeal?
Store baked oatmeal cups in the refrigerator in an air tight container for up to 5 days.
Are baked oatmeal cups healthy?
Oatmeal is a great whole grain breakfast option that’s a good source of fiber, vitamins and minerals.
These apple baked oatmeal cups are gluten-free, and full of minimally processed, wholesome ingredients.
While these muffin cups are healthier because they contain unrefined sugar like maple syrup and coconut sugar, if you would like to lower your sugar intake, consider omitting the streusel topping.
Can oatmeal be reheated?
These healthy baked oatmeal cups make be reheated in the microwave for 45-60 seconds or until heated through.
Recipe tips and substitutions
- Baked oatmeal cups are a great meal prep option as they may be made in advance, and they’re perfectly portable for a grab ‘n go breakfast.
- This recipe is great with or without the streusel topping!
- Swap out the apples with your favorite fruit!
- If you’d like to omit the chia seeds, reduce the almond milk by 1/2 cup for a total of 2 cups.
See all of my Breakfast Recipes.
More oatmeal recipes you’ll love:
For the oatmeal cups:
- 2 cups old fashioned rolled oats
- 2 tablespoons chia seeds
- 2 1/2 cups unsweetened almond milk (or your favorite milk)
- 1/3 cup pure maple syrup
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1 large egg, beaten
- 1 teaspoon baking powder
- 1 medium apple, chopped into 1/2" chunks
For the streusel topping:
- 1/2 cup old fashioned rolled oats
- 1/4 cup oat flour (may substitute with Bob's Red Mill 1 to 1 flour or all purpose if not gluten intolerant)
- 1/4 cup coconut sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/4 cup coconut oil, melted
- 1/4 cup chopped pecans
Prepare the oatmeal cups
- Place the 2 cups oats, chia seeds, almond milk, maple syrup, cinnamon and salt in a medium bowl and stir well to combine. Cover with plastic wrap and refrigerate until softened, a minimum of 3 hours or overnight. Before baking, stir in the beaten egg and baking powder, then fold in the pecans.
- Preheat the oven to 350 degrees. Grease the cavities of a standard muffin pan with cooking spray or oil.
- Divide the oat mixture between the (12) muffin cups.
Prepare the streusel topping:
- Add the 1/2 cup oats, oat flour, coconut sugar, cinnamon and salt in a small bowl and stir well to combine. Add the coconut oil and stir until moistened, then stir in the chopped pecans.
- Divide the streusel topping over the top of each muffin cup and bake on the middle rack of the oven for 35-40 minutes or until set. Around 25-30 minutes into baking time, cover the oatmeal cups with foil if the topping is golden brown.
- Remove from the oven and cool the oatmeal cups on a wire rack. When cool enough to handle, run a knife around the edge of each muffin cup, remove from the pan and serve warm or cool completely. Enjoy!
- The baked oatmeal cups are great with or without the streusel topping!
- Store baked oatmeal cups in an air tight container in the fridge for up to 5 days.
- If you omit the chia seeds, decrease the almond milk by 1/2 cup (use a total of 2 cups milk).
- Coconut sugar may be subbed with granulated or brown sugar.
- Chicago Metallic Commercial II Traditional Uncoated 12-Cup Muffin Pan
- Viva Naturals Organic Extra Virgin Coconut Oil, 16 Ounce
- Nutiva Organic, Premium Black Chia Seeds, 32-ounce
- Bob's Red Mill Gluten Free Organic Old Fashioned Rolled Oats, 32 Ounce
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Serving Size:1 baked oatmeal cup
Amount Per Serving: Calories: 199 Total Fat: 9g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 16mg Sodium: 115mg Carbohydrates: 27g Net Carbohydrates: 0g Fiber: 4g Sugar: 11g Sugar Alcohols: 0g Protein: 4g