On the go: Apple Baked Oatmeal Cakes Print Recipe Print Recipe

I love breakfast.

so much, that I’m always trying to create an “on the go” version of all my favorites.

With all the traveling I do, breakfast is usually the hardest for me to find gluten-free options. I make these little cakes all. the. time. Traveling or not, these are great to have on hand when hunger hits.

 

All the ways you can enjoy these little cakes. . .

  • Breakfast on the go
  • Packs perfectly in lunchboxes
  • Post workout recovery snack
  • Set out on your Brunch table – both kid and adult friendly

Of course I pack them in mason jars. I’m obsessed, I know.

 

Apple Baked Oatmeal Cups

PRINT Recipe

Ingredients

  • 2 cups gluten-free rolled oats
  • 1/4 brown sugar, packed
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup almond milk – or milk of choice [skim, soy, rice, etc.]
  • 1/2 cup light coconut milk – you can omit, just replace with another 1/2 cup of milk
  • 1/4 cup unsweetened applesauce
  • 1/2 cup egg whites
  • 1 apple, pored and peeled and cut into small 1/2″ pieces
  • 1/4 – 1/2 cup raisins
  • Optional: nuts

Directions

Preheat oven to 350 degrees F. Spray cupcake pan with cooking spray and set aside.

In large bowl mix together oats, brown sugar, baking powder, cinnamon and salt.

In a separate bowl whisk together milk, coconut milk, applesauce, and egg whites.

Add wet ingredients to the oat mixture and mix until combined. Carefully fold in apple pieces and raisins.

In prepared cupcake pan, fill each cup about 3/4 full. Bake for about 30-40 minutes or until tops are browned

Remove and let cool for 10 minutes before transferring to cooling rack.

Optional – enjoy warm with additional toppings [nuts, brown sugar, milk, etc.] OR pack in containers and bring to work for breakfast &/or snacks.

Enjoy!

*all images taken by Lisa Thiele | With Style and Grace

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  • http://thefauxmartha.com/ Melissa // thefauxmartha

    This is the best idea evah! I’m trying this asap. My mornings need a little help these days.

  • http://www.sundaysoupblog.com Courtney @ Sunday Soup

    Oh, these looks so lovely and perfect for on-the-go and they’d be so great for for my son and I to share. I was just curious why you only use eggs whites instead of the whole egg? Is it for the texture/fluffiness of the muffin or just a preference not to have the yolk?

  • http://www.turntablekitchen.com Kasey

    I love this idea, Lisa! I hate having to settle for crappy breakfasts – esp. at the airport…next time I’m traveling, I am definitely making these!

  • http://www.bevcooks.com Bev Weidner

    My hubs is gonna FA-LIP out when he sees this recipe. These were MADE FOR HIM. Well, and me too. BUT HE’S GONNA FLIP.

  • http://www.loveveggiesandyoga.com Averie @ Love Veggies and Yoga

    These look fabulous! I make similar things…but cheat. And do it in the microwave. Busy moms take the liberty to nuke…lol :)

  • http://heartofablonde.com Molly

    I just starred at these for appx. 5 minutes drooling over them! I just may have to test out the recipe :)
    xo

  • http://www.howsweeteats.com Jessica @ How Sweet

    I adore anything made with coconut milk. Sold!

  • http://www.sprinklejoy.net Liz

    These look AWESOME! I can’t wait to try them.

  • http://www.afarmgirlsdabbles.com Brenda @ a farmgirl’s dabbles

    These sound like the perfect way to start a day! Yum!

  • http://bakeyourday.net Cassie

    I love oats and apples together. These cakes are a-dor-able!

  • http://www.protocol.com Sharon S

    YMUUMY. As we prepare to depart Budapest tommorrow on an early morning flight, I wish we had these awaiting us in the am …

  • Allyce

    I made these last night! de-lish!

  • http://ingredientsinc.net Alison @ Ingredients, Inc.

    love these! yummy

  • http://cookitallergyfree.com/blog Kim-Cook It Allergy Free

    Okay. These are just wonderful. I think they will be in my oven baking by this afternoon. This is the kind of thing that I love to throw in my boys lunch boxes or bring with us when we are out and about for a quick snack. I love adding new ideas to my repertoire!

  • http://glitzglamgranola.com Emily @ Glitz Glam Granola

    Yum, these look delicious!! I love baked oatmeal- it is healthy but it tastes like such a treat! I make it sometimes on the weekends or at night but I’ve never though to make it in cupcake containers so I had a supply! Excellent idea! Can’t wait!

  • http://mividaenundulce.wordpress.com/ Mi Vida en un Dulce

    Perfect for breakfast. I like oats, but having it for my fast breakfast is too much, I mean, it take time to prepare and to eat. But this option is like to mernge bread and oat in just one….perfect…

  • http://www.carlyklock.com carly {carlyklock}

    Love this! I need a good healthy recipe for breakfast goods – I’m always bringing treats to work and have been wanting to start bringing healthier things.

  • http://www.ridgelysradar.com Ridgely’s Radar

    Simply delicious!

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  • http://bakingwithbasil.com/ Brooke (Baking with Basil)

    Definitely making these this weekend!!  Great recipe!

  • http://twitter.com/lilsoak Sonya Jones

    oh i love warm apple breakfasts,  I think I’m going to try this.  I think the little dude will also love it.

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  • mariseashell

    These are delish!  I added more apples, nuts, and raisins just because.  My husband and the middle schoolers really like them, and they don’t even have chocolate chips!

  • Anonymous

    I’m so happy you all enjoyed them – it’s one of our favorites!

  • Stephjervey

    I’ve made these twice now- totally obsessed!  They are delicous!

  • Stephjervey

    I’ve made these a few times now and they are absolutely fabulous- but after a couple days they get soggy/mushy.  Any remedy for this?  I can’t eat them fast enough (well I can but I try to pace myself…) so I’m running into this problem.  Am I not cooking them long enough maybe?

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  • Beth

    I am sugar free, could I make these without any sweetener?  

  • Anonymous

    You can replace the sugar with a little bit of stevia – a little goes a long way. I do that quite a bit and they turn out great!

  • Nid_lopez

    i am definitely trying these!! thank you!!

  • Katie

    These look delicious! Tried making them tonight and turned out very soggy inside and rubbery outside…??? I did use regular milk in place of the other kinds, and also splenda brown sugar instead of regular brown sugar. Really bummed they didn’t taste as good as they smelled! Also, when I combined the wet to the dry ingredients, it was very runny– not thicker like I expected. Any suggestions for changes would be appreciated as I love the idea of breakfast on the go in a healthy way! :-)

  • Anonymous

    That’s so strange, but it sounds like there may have been too much liquid. I’d give it another try, but reduce the amount of liquid – either the milk, coconut milk or egg whites. Good luck!

  • Sali_curtis

    These sound great I have been experimenting with making snacks and need some help

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  • Abracar

     The exact same thing happened to me too.  Very soggy and I knew right from the start there was too much liquid.  However I did exactly what the recipe called for.  Have no idea what happened.  :(

  • MamaLolly

    These look and sound delicious! I will deffinatly try them out! I’m kinda tired of nothaving any gluten free snacks for my allergy lol.

  • Ashley

    I made these last night and just had them for breakfast and they were delicious! They turned out great for me. I made a few modifications: quick oats instead of rolled; all almond milk; maple syrup instead of brown sugar; two apples instead of one. I also stored them in the fridge to avoid them getting “soggy”. Thanks for the great recipe! Can’t wait to enjoy them the rest of the week!

  • Katie

    I am new to the gluten free world. I have 3 kids and two of which have bad food allergies. How do you think I could make this egg free?

  • Ashley

    You could always try replacing the egg with a “flax egg”. 1 Tbsp of ground flax seed + 3 Tbsp water, mix together and let sit for ~5 mins. May need two for this recipe since 1/2 cup egg whites is approximately the whites of 2 eggs.

  • Tina

    I can’t wait to try these out, we have been trying to go gluten and dairy free as rec. by our son’s Dr. who is treating him for ADD. I actually have all of the supplies needed. It’s hard to find gluten free anything that doesn’t cost a fortune. I’ve been so used to Almond or Soy milk, when we were on vacation I had regular milk and it was too sweet.

  • Laura

    Can you freeze these, and if so how would you reccomend warming them up once frozen?

  • Mountainmama

    Reduce to 3 eggs. I had the same thing happen. Took 4 egg whites to create a 1/2 cup, but when I cut it back to 3 egg whites the second try that did the trick! They ate delicious!!