Talk about one loaded and healthy breakfast! These Apple Cinnamon Zucchini Baked Oatmeal Cups are made primarily with oats, milk, cinnamon, and a little sugar, and with apple chunks and shredded zucchini throughout. They’re made in one bowl for a fast, on-the-go breakfast for everyone to enjoy.
I love love love apple cinnamon.
I know it’s a “Fall flavor” and it’s still August, but I could eat apple cinnamon baked goods every day.
Plus, apples are in season right now! So, I’m technically not rushing into Fall yet… I think. Although I am excited for chilly evenings, hot drinks, and beautiful Autumn scenery.
BUT it’s still August. So I’ve got a hankering for something with maybe a hint of Fall flavor, and I need to use up my zucchini. Enter in, these Apple Cinnamon Zucchini Baked Oatmeal Cups.
I fell in love with baked oatmeal cups this year, and I’ve been having fun creating some of my own versions of different flavor combinations.
My favorite baked oatmeal cups are hearty, thick, and soft. These Apple Cinnamon Zucchini Baked Oatmeal Cups are lightly sweetened with a little brown sugar, and they’re made with cinnamon, nutmeg, apple chunks, and shredded zucchini throughout.
Talk about healthy too!
Oats are such a great, filling, whole grain way to start your day. I love to have oats for breakfast. Baked oatmeal cups are a fun twist on one large pan of baked oatmeal. Instead, you get those yummy oatmeal edge pieces in every cup. Which… for me is a win-win. My favorite piece of oatmeal is the corner piece.
So if you’re looking for a sort-of Fall breakfast that’s healthy too (and uses up extra zucchini), here they are!
These Apple Cinnamon Zucchini Baked Oatmeal Cups are absolutely delicious with a little almond butter on top for a bit of extra protein. And a little extra drizzle of maple syrup doesn’t hurt too! 😉
Let’s talk about baked oatmeal!
First, I recommend using rolled oats in this recipe for the best texture.
If you need these Apple Cinnamon Zucchini Baked Oatmeal Cups to be gluten-free, be sure to use certified gluten-free rolled oats instead.
I like to add applesauce to my baked oatmeal for the best texture. Of course with apple cinnamon, that flavor works perfectly! You can use sweetened or unsweetened applesauce if you’d like.
This oatmeal isn’t very sweet, so I’d recommend using brown sugar for the best flavor. As always, you can substitute that for coconut sugar though the oatmeal won’t be as sweet (and is already only lightly sweetened).
Other than that, this recipe is really quick and easy. And it’s made with ingredients you probably already have on hand! These oatmeal cups are also made with a little butter, vanilla, eggs, milk, cinnamon, nutmeg, baking powder and salt.
And let’s not forget the apple and zucchini.
For the strongest apple flavor, I recommend using granny smith, fuji or gala. I also recommend dicing your apples as finely as you can, unless you prefer the texture of large apple chunks. You can also shred the apples if you don’t like the texture of apple chunks at all.
For the zucchini, you’ll pat it dry prior to adding it to your oatmeal batter. Every zucchini has a little different moisture content, so it’s best to do this for the most consistent results.
If you want to get a little extra…
You can sprinkle a cinnamon sugar topping across each oatmeal cup for a little extra sweetness. Mix 2 tbsp of sugar with 1/4 tsp of cinnamon, and sprinkle about 1 teaspoon across the top of each oatmeal cup.
And/or, you can add some chopped walnuts, almonds, or pecans to these too. I think half a cup or so would be wonderful.
These Apple Cinnamon Zucchini Baked Oatmeal Cups are such a hearty, healthy and cozy breakfast. You really can’t go wrong with them!
I hope you all enjoy these baked oatmeal cups! I love having something quick and easy to bake for a healthy start to the day. And it doesn’t get any better than apple cinnamon for me! Cinnamon is my love language. 😉
After you make these, let me know what you think! Add a comment and star rating below, and/or find me on Instagram and tag me in a picture of what you made. I love to hear from ya’ll!
- 2 tbsp butter, softened (coconut oil or dairy-free butter alternative)
- 1/4 cup brown sugar
- 1/2 cup applesauce (sweetened or unsweetened)
- 2 tsp vanilla
- 2 eggs (or flax or chia eggs, if vegan)
- 1 1/2 cups milk of choice (skim, 2%, whole or almond)
- 2 cups rolled oats (certified gluten-free)
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup apple, shredded or finely diced (granny smith, fuji or gala)
- 1/2 cup zucchini, shredded (patted dry)
To begin, preheat your oven to 350 and spray a muffin tin with non-stick spray.
To a large mixing bowl, add your butter and brown sugar and whisk them together till thoroughly combined. Add your applesauce, vanilla, and eggs and briefly blend them in. While whisking, add your milk.
To the same bowl, add your oats, cinnamon, nutmeg, baking powder and salt and stir till combined. Add your apple and zucchini and stir it into the oatmeal batter.
Fill each muffin cavity all the way full. Bake in the oven for 18-22 minutes, or till the oatmeal is springy to touch and a toothpick inserted comes out clean.
Let cool entirely, then run a knife around the outside of each oatmeal cup and gently remove them.
Stored in an airtight container in the fridge these last about a week.