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These soft, chewy, texture-filled baked strawberry apple oatmeal cups are naturally gluten-free (make sure your oats are certified GF), kid-friendly and totally customizable.
5 from 1 vote
Nutrition Facts
Strawberry Apple Oatmeal Cups
Amount Per Serving (1 g)
Calories 92 Calories from Fat 16
% Daily Value*
Fat 1.8g3%
Saturated Fat 0.4g3%
Sodium 25.2mg1%
Carbohydrates 15.1g5%
Fiber 2.4g10%
Sugar 3.8g4%
Protein 3.4g7%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:12 muffin cups
Strawberry Apple Oatmeal Cups
Prep Time:
5 mins
Cook Time:
30 mins
Total Time:
35 mins
Scrumptious baked oatmeal cups infused with strawberries and apple goodness. Made with 9 ingredients, naturally sweetened, and perfect for making ahead of time!
  • 2 cups old-fashioned rolled oats gluten-free as needed
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup unsweetened applesauce
  • 2 egg whites or ⅓ cup liquid egg whites from a carton
  • 2 teaspoons pure vanilla extract
  • 1 cup unsweetened vanilla almond milk any milk will work
  • 1/2 cup diced strawberries
  • Optional: 1 tablespoon Enjoy Life mini baking chips or any other favorite add-in like nuts and/or shredded coconut
  1. Preheat oven to 350 degrees. Spray muffin pan with non-stick spray.
  2. In a large bowl, stir together oats, baking powder, cinnamon and salt.
  3. Add applesauce, egg whites, vanilla extract and milk. Fold in strawberries and any other optional add-in, if using, to oat mixture and stir well to combine.
  4. Fill muffin cups almost completely full with oatmeal mixture. The oatmeal cups will not rise. Add any extras to the top of each oatmeal cup, if desired.
  5. Bake for about 30 minutes and until the center of each oatmeal cup is set. Allow to cool for 10 minutes before removing from muffin pan. If you don't allow these to cool before taking them out of the muffin pan, they will fall apart. I used a knife around the sides to make removal easier. After cooling, they will set well. Store in a covered container in the fridge for about a week.
Recipe Notes

*Nutritional info calculated using Bob's Red Mill Gluten Free rolled oats, carton egg whites and 1 tablespoon Enjoy Life Baking Chips.
*For my extras, I added 1 tablespoon Enjoy Life Baking Chips to the tops (only) of the muffin cups.

Author: Kim Lee
Course: Breakfast

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