Include in Print View:

Soft-Baked Spelt Apple Oat Cups with Warm Cinnamon

Muffin tin of golden spelt baked apple oat cups with one cup split open to show the moist oat and apple crumb

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
Hands folding diced apple and walnuts into spelt oat batter in a glass bowl on a wooden countertop

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.
Spelt baked apple oat cup topped with yogurt on a linen napkin next to a mug of coffee
Prep Time 15 mins
Cook Time 25 mins
Rest Time 5 mins
Total Time 45 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 180  C
Servings: 12
Estimated Cost: 0.55
Calories: 180
Best Season: Fall
Dietary: Contains Dairy, Contains gluten, contains-eggs, Vegetarian
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
  • 150 g spelt flour (whole grain)
  • 120 g rolled oats (old-fashioned, not instant)
  • 2 tsp baking powder
  • 1.5 tsp ground cinnamon
  • 1/4 tsp salt
    • Wet Ingredients
  • 2 eggs (large)
  • 240 ml milk (whole milk or oat milk)
  • 80 ml maple syrup
  • 60 ml butter (melted; or melted coconut oil)
  • 1 tsp vanilla extract
    • Mix-ins and Topping
  • 2 apples (medium, diced small (about 250 g); firm baking apple)
  • 40 g walnuts (chopped; optional)
  • 12 apple slices (thin slices; for topping, optional)
Instructions
    Make the Batter
  1. 1
    Heat the oven to 180 C / 350 F. Grease a 12-cup muffin tin or line with paper liners.
  2. 2
    Whisk the spelt flour, oats, baking powder, cinnamon, and salt together in a large bowl.
  3. 3
    In a separate bowl, whisk the eggs, milk, maple syrup, melted butter, and vanilla until smooth.
  4. 4
    Pour the wet mixture into the dry mixture and stir until just combined, no dry streaks left.
  5. 5
    Fold in the diced apple and walnuts, mixing only enough to distribute them evenly.
    6. Bake and Cool
  6. 6
    Divide the batter evenly among the muffin cups, filling each about three-quarters full.
  7. 7
    Top each cup with a thin apple slice, pressing it lightly into the batter.
  8. 8
    Bake for 22 to 25 minutes, until the tops spring back and a toothpick in a center cup comes out clean.
  9. 9
    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.
Keywords: spelt baked apple oat cups, spelt oatmeal muffins, baked apple oat cups, spelt breakfast recipe

Equipment

  • 12-cup muffin tin
  • mixing bowls
  • whisk
  • paper muffin liners
  • wire cooling rack

Tips

  • Dice apples no larger than 1 cm so they cook through and the center doesn't stay wet.
  • Stir the batter only until the dry streaks disappear, since overmixing makes the crumb dense and gummy.
  • Fill muffin cups three-quarters full to leave room for rise without spilling over the edges.
  • Test doneness with a toothpick in a center cup, not just an edge one, since edges bake faster.
  • Cool the cups in the tin for 5 minutes before lifting them out, so they hold together.

Variations

  • Swap the apples for diced pears and add a pinch of ground ginger for a warmer fall flavor.
  • Stir 60 g of raisins or dried cranberries into the batter with the apples for extra chew and sweetness.
  • Sprinkle a spoonful of oat crumble, made from oats, spelt flour, and melted butter, over each cup before baking.

Storage and Reheating

Let the cups cool completely on a wire rack, then store them in an airtight container in the fridge for up to 4 days.

For longer storage, freeze the cooled cups in a freezer bag or airtight container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat one cup in the microwave for 20 to 30 seconds, or warm a batch in the oven at 160 C / 320 F for 8 minutes until the center feels warm.

Serving Suggestions

Serve the cups warm with a spoonful of plain yogurt or a drizzle of milk over the top. A small pat of butter melted into the center works too.

Pair them with coffee or tea for a simple breakfast, or split one open and spread it with nut butter for extra protein.

For a weekend brunch, set out a few cups alongside soft-boiled eggs and fresh fruit.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-baked-apple-oat-cups/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!