Apple Pie Baked Oatmeal Cups Recipe by Christina
Cooking Instructions 1 Preheat the oven to 375°F. Grease a standard size muffin tray or line with cupcake liners and set this aside. 2 In a large bowl, whisk together the oats, baking powder, apple pie spice and cinnamon. Set this aside. 3 In a medium bowl, whisk together the milk, applesauce, eggs, maple syrup, brown sugar and vanilla extract. Pour the wet ingredients into the dry and stir to combine. 4 Fold in the walnuts and chopped apples. Scoop the mixture evenly into the prepared muffin tins. 5 Bake for 25-30 minutes, or until they are set and a toothpick inserted into the center comes out clean. Allow them to cool completely on a wire rack before storing them. 6 Store in the fridge for up to 5 days. You can eat them cold or you can wrap them individually in a damp paper towel and microwave for 45-60 seconds to heat them up. 1 Preheat the oven to 375°F. Grease a standard size muffin tray or line with cupcake liners and set this aside. 1 Preheat the oven to 375°F. Grease a standard size muffin tray or line with cupcake liners and set this aside. 2 In a large bowl, whisk together the oats, baking powder, apple pie spice and cinnamon. Set this aside. 2 In a large bowl, whisk together the oats, baking powder, apple pie spice and cinnamon. Set this aside. 3 In a medium bowl, whisk together the milk, applesauce, eggs, maple syrup, brown sugar and vanilla extract. Pour the wet ingredients into the dry and stir to combine. 3 In a medium bowl, whisk together the milk, applesauce, eggs, maple syrup, brown sugar and vanilla extract. Pour the wet ingredients into the dry and stir to combine. 4 Fold in the walnuts and chopped apples. Scoop the mixture evenly into the prepared muffin tins. 4 Fold in the walnuts and chopped apples. Scoop the mixture evenly into the prepared muffin tins. 5 Bake for 25-30 minutes, or until they are set and a toothpick inserted into the center comes out clean. Allow them to cool completely on a wire rack before storing them. 5 Bake for 25-30 minutes, or until they are set and a toothpick inserted into the center comes out clean. Allow them to cool completely on a wire rack before storing them. 6 Store in the fridge for up to 5 days. You can eat them cold or you can wrap them individually in a damp paper towel and microwave for 45-60 seconds to heat them up. 6 Store in the fridge for up to 5 days. You can eat them cold or you can wrap them individually in a damp paper towel and microwave for 45-60 seconds to heat them up. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Blackberry Cobbler Recipe Verda chicken casserole Mix daal vada Ghatta kadi Mini Muffaletta (sliders) Blackberry Cobbler Recipe Verda chicken casserole Mix daal vada Ghatta kadi Mini Muffaletta (sliders) Fried githeri Orange Flavour Cake Amrakhand Chicken in Lemon-Ginger Sauce Chicken biryani Toast eggs (mayai) Carrots rice Super cool icy watermelon Breezer Mix daal vada Fried potato with egg Fried githeri Orange Flavour Cake Amrakhand Chicken in Lemon-Ginger Sauce Chicken biryani Toast eggs (mayai) Carrots rice Super cool icy watermelon Breezer Mix daal vada Fried potato with egg