Spelt Baked Apple Oat Cups are individual baked oatmeal muffins made with whole grain spelt flour, rolled oats, and diced apple, baked in a standard muffin tin at 180 C / 350 F until the tops turn golden and the centers set firm.
The spelt flour gives the crumb a slightly nutty bite and a lighter texture than regular whole wheat, since spelt has a softer gluten structure. Rolled oats add chew, and the apple keeps each cup moist without extra fat.
Dice the apple small. If the pieces run larger than 1 cm, the center of the cup stays wet even after the top looks fully baked and springs back.
The batter comes together in two bowls with no mixer. You can bake a full tray on Sunday and reheat one cup at a time through the week.
Why You’ll Love This Recipe
- Whole grain spelt flour gives a tender, nutty crumb
- One batch makes 12 grab-and-go breakfasts for the week
- No mixer needed, just two bowls and a muffin tin
- Freezes well so you can bake once and eat for weeks
Ingredient Notes
- Spelt flour: Whole grain spelt gives a nutty flavor and a lighter crumb than regular whole wheat flour. Stir gently since its gluten is weaker and overworking makes it dense.
- Rolled oats: Use old-fashioned rolled oats, not instant or quick oats, so the cups hold some chew instead of turning mushy.
- Apples: Pick a firm baking apple like Honeycrisp or Granny Smith and dice it small, around 1 cm, so it cooks through evenly.
- Maple syrup: Swap in the same amount of honey if you want a slightly different sweetness, the batter texture won’t change.
- Milk: Whole milk keeps the cups moist. Oat milk works too, but the crumb bakes a touch drier.
- Butter: Melted butter rounds out the flavor. Swap in the same amount of melted coconut oil for a dairy-free version.
- Walnuts: Optional for crunch. Leave them out for a nut-free batch or swap in pumpkin seeds.
Soft-Baked Spelt Apple Oat Cups with Warm Cinnamon
Description
These oat cups combine whole grain spelt flour with rolled oats and diced apple, baked in a muffin tin until set, for a portable breakfast you can grab all week.
Ingredients
Dry Ingredients
Wet Ingredients
Mix-ins and Topping
Instructions
Make the Batter
- Heat the oven to 180 C / 350 F. Grease a 12-cup muffin tin or line with paper liners.
- Whisk the spelt flour, oats, baking powder, cinnamon, and salt together in a large bowl.
- In a separate bowl, whisk the eggs, milk, maple syrup, melted butter, and vanilla until smooth.
- Pour the wet mixture into the dry mixture and stir until just combined, no dry streaks left.
- Fold in the diced apple and walnuts, mixing only enough to distribute them evenly.
Bake and Cool
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Top each cup with a thin apple slice, pressing it lightly into the batter.
- Bake for 22 to 25 minutes, until the tops spring back and a toothpick in a center cup comes out clean.
- Cool the cups in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 3g15%
- Cholesterol 35mg12%
- Sodium 140mg6%
- Potassium 150mg5%
- Total Carbohydrate 24g8%
- Dietary Fiber 2g8%
- Sugars 9g
- Protein 5g10%
- Vitamin A 150 IU
- Vitamin C 2 mg
- Calcium 60 mg
- Iron 1 mg
- Vitamin D 10 IU
- Vitamin E 0.5 mg
- Vitamin K 1 mcg
- Thiamin 0.1 mg
- Riboflavin 0.1 mg
- Niacin 0.5 mg
- Vitamin B6 0.05 mg
- Folate 15 mcg
- Vitamin B12 0.1 mcg
- Phosphorus 90 mg
- Magnesium 20 mg
- Zinc 0.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Use a firm baking apple like Honeycrisp so pieces hold their shape.
- Old-fashioned rolled oats give the best chew; instant oats turn mushy.
- Let cups cool fully before storing so condensation doesn't make tops soggy.
- Paper liners make cleanup easier but greased tins give a crisper edge.
