Baked Cinnamon Apple Oatmeal Cups


This recipe for apple oatmeal cups is a “sweet” entry in our March Recipe Madness Contest, created and submitted by Kim Van Dunk. To qualify, the recipe contains 8 ingredients or less, but includes Almond Plus Almond Milk by So Delicious Dairy Free.

Baked Cinnamon Apple Oatmeal Cups

So Delicious Dairy Free Recipe Madness Contest - BadgeFor more details about the recipe contest, see this post:

Special Diet Notes & Options: Baked Cinnamon Apple Oatmeal Cups

By ingredients, this recipe is dairy-free / non-dairy, peanut-free, soy-free, and vegetarian.

For gluten-free and dairy-free apple oatmeal cups, use certified gluten-free oats.

For nut-free and dairy-free apple oatmeal cups, simply substitute a tree nut-free milk alternative, such as coconut milk beverage, for the almond milk.

Baked Cinnamon Apple Oatmeal Cups
Prep time
Cook time
Total time
Serves: 6 muffins
  • 1 apple, peeled, cored, diced into small ¼" pieces
  • 1 tablespoon grapeseed oil (or baking oil of choice)
  • ½ cup brown sugar + 1 tablespoon, divided
  • 1 cup rolled oats (not quick cooking)
  • ½ cup raisins
  • 1 teaspoon ground cinnamon
  • 1¼ cups So Delicious Dairy Free Vanilla Almond Plus Almond Milk
  • 1 egg, lightly beaten
  • ¾ teaspoon baking powder
  • pinch of salt
  1. Preheat the oven to 350ºF.
  2. Line each spot of a 6 count jumbo muffin tray with jumbo baking liners. Spray the liners with non-stick cooking spray.
  3. In a nonstick skillet saute the diced apple, grapeseed oil, and 1 tablespoon of brown sugar over medium heat. Stir frequently and adjust the heat to prevent burning. Sauté just until the apples are tender, but not mushy, about 4-5 minutes.
  4. Place the sautéed apples into a bowl, along with any pan juices. Add in the oats, raisins, cinnamon, and remaining brown sugar. Stir to combine. Evenly distribute the apple mixture between the 6 muffin cups.
  5. In a separate bowl combine the almond milk, beaten egg, pinch of salt, and baking powder. Whisk until well combined. Pour the mixture evenly into the muffin cups.
  6. Bake for 40 minutes. Allow to rest for 5 minutes before serving.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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