Soaked Baked Apple Oatmeal Cups

Oct 4, 2019 (Last updated Sep 13, 2026) by Hannah Sunderani

Looking for a wholesome and nourishing oatmeal breakfast muffin? Well, you don’t need to look further than these Soaked Baked Apple Oatmeal Cups.

This recipe uses simple whole-food ingredients. Made by soaking old-fashioned rolled oats and chia seeds in almond milk overnight, then adding coconut oil, maple syrup and grated apple – and baking in the oven in a muffin tin until moist, fluffy, and pleasantly chewy.

These soaked apple oatmeal cups are vegan and gluten-free. They are perfectly sweet, comforting, and loaded with fresh apple flavour. They make a great grab-and-go breakfast or snack. I like to enjoy them with a morning cup of tea or matcha.

So, let’s get started on how to make this simple and nourishing soaked oatmeal bake!

Hannah’s hot take

Why You’ll Love My Recipe

What makes my recipe different from other baked apple oatmeal cups or apple oatmeal muffins that you might have tried is the process of soaking the oats. Old-fashioned rolled oats are soaked overnight in almond milk before making the muffin batter. This process of soaking the oats in advance initiates a natural breakdown process, which makes them easier to digest.

I have IBS (Irritable Bowel Syndrome) and from, my own personal experience, I find that soaking the oats prior to baking the muffins makes it easier on my stomach. Plus, I feel good knowing that I’m starting my day on the right track.

This recipe also uses whole food ingredients. There’s no ultra processed foods, like white flour and sugar. It’s another reason why I love this recipe so much, and why I think you will too!

Hannah xx

Ingredient Notes:

This recipe uses simple real food ingredients, which is what I love so much about it. And likely, you already have them in your kitchen! Here’s exactly what you’ll need:

• Old-Fashioned Rolled Oats: The base of this recipe. The oats are soaked with chia and almond milk overnight before adding the remaining batter ingredients.
• Chia seeds: Chia seeds are used as the egg replacement in this recipe, keeping this recipe vegan. They are added to the oat and almond milk mixture and then soaked overnight. This allows the chia seeds to fully absorb the liquid before baking; to bind strongly for a well structured muffin.
• Almond milk: Used as the milk in this ingredient – the almond milk adds nice nutty flavour without overwhelming the other flavour profiles present in this muffin recipe. I also recipe tested with soy milk and it worked great!
• Maple syrup: Used to sweeten the muffin recipe and add nice maple flavour, which pairs really nicely with the apple flavour in this recipe. You could also use agave, or you could substitute with honey if you’re not vegan.
• Coconut oil: A little oil added to the muffin batter results in these muffin cups being soft, moist and tender; and it remains this way for days. I like to use melted coconut oil in this recipe because it provides a rich flavour, and it’s a simple one-to-one swap for butter. I also recipe tested with avocado oil and olive oil and they worked great.
• Apple: Fresh apples are used in this recipe, which are grated to give a nice even spread of apple chunks throughout the muffin cups. This way you get an apple-y bite every time! I like to use crisper apples, like pink lady or honey crisp, as they maintain their texture nicely without getting too soggy.

So, now you know how to make these sweet and wholesome Soaked Baked Apple Oatmeal Cups. They are such a cozy and wholesome treat! There is no better way to celebrate apple season than cooking up a batch of these simple oatmeal cups. I hope you enjoy them as much as I do.

And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations!

GFSGF

Soaked Baked Apple Oatmeal Cups

5 from 3 votes

By Hannah Sunderani

Warm and cozy baked apple oatmeal cups made with soaked oats in almond milk, chia, maple syrup and grated apple. Vegan and gluten-free, made with real food ingredients.

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Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Serves 12 muffins

Ingredients

• 2 1/2 cup old-fashioned rolled oats
• 1 tbsp chia seeds
• 1 1/2 cup almond milk
• 1/3 cup pure maple syrup
• 2 tbsp coconut oil , melted
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup apple grated (I like gala, honey crisp or pink lady)

US CustomaryMetric

Instructions

• Combine oats and chia in a large bowl. Add milk, maple syrup, melted coconut oil, vanilla extract, cinnamon, baking powder and salt. Mix to combine. Cover bowl and place in the fridge to soak overnight. (Or for at least 2 hours)
• Preheat oven to 375F/190C. Add grated apple to muffin mixture and stir to combine. Lightly coat muffin tray with coconut oil and scoop muffin mixture into cups.
• Bake muffins until golden and fluffy, approx. 25 to 30 minutes. Transfer to a cooling rack

Notes

These baked oatmeal cups will keep in the fridge for up to 5 days. 

Nutritional information is a rough estimate. 

Approvals

Nutrition

Calories: 152kcal | Carbohydrates: 25g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 109mg | Potassium: 46mg | Fiber: 3g | Sugar: 8g

DID YOU

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