Apple Cinnamon Greek Yogurt Baked Oatmeal Cups

Apple cinnamon baked oatmeal cups with diced apple and walnuts on a plate, one cup broken open

Apple Cinnamon Greek Yogurt Baked Oatmeal Cups

Freezer-friendly baked oatmeal cups with apple, cinnamon and Greek yogurt for about 18g protein per serving.

Course Breakfast

Cuisine American

Keyword baked oatmeal cups, high protein breakfast

Prep Time 15

Cook Time 25

Total Time 40

Servings serving

Calories 341kcal

Ingredients

3 cups old-fashioned rolled oats
2 cups nonfat plain Greek yogurt
3 large eggs
1/2 cup 2% milk
1/2 cup unsweetened applesauce
3 tbsp pure maple syrup
2 tsp baking powder
1 tbsp ground cinnamon
2 tsp vanilla extract
1/2 tsp salt
2 cups diced apple about 2 medium
1/4 cup chopped walnuts
cooking spray for the tin

Instructions

Preheat: Heat the oven to 350°F and spray a 12-cup muffin tin well.
Mix the wet ingredients: In a large bowl, whisk the Greek yogurt, eggs, milk, applesauce, maple syrup and vanilla until smooth.
Mix the dry ingredients: In a second bowl, stir together the oats, baking powder, cinnamon and salt.
Combine: Pour the wet mixture into the dry mixture and stir until just combined.
Fold in the extras: Fold in the diced apple and walnuts.
Fill the tin: Divide the batter among the 12 cups, filling each about three-quarters full.
Bake: Bake for 25 minutes, until the tops are golden and the centers are set.
Cool: Cool in the pan for 10 minutes, then lift the cups out onto a rack.

Notes

One serving is 2 cups. Refrigerate up to 5 days or freeze up to 3 months. Nutrition is an estimate per serving, calculated from standard USDA values; brands vary.

Nutrition