Apple Pie Oatmeal Cups

These Apple Pie Oatmeal Cups were a quarantine experiment, and I am SO SO SO happy with how they turned out.

apple pie oatmeal cups, gluten-free

They are basically a cross between apple pie and oatmeal cookies. You guys are going to FREAK OUT when you make them. And the best part about them is that they are so wholesome, made with real food, feel-good ingredients.

baked dessert

They really do make you feel like you’re eating apple pie, because the filling is ooey-gooey and naturally sweetened with maple syrup.

(Yes, I said ooey-gooey. Just go with it.)

sliced apple
oatmeal on pan for Apple Pie Oatmeal Cups

The oatmeal cookie layer is simple and not overly sweet, made with whole oats and almond flour. They are perfect for breakfast served with a cup of coffee, or even as a little nighttime treat with some vanilla ice cream if you want to walk on the wild side.

I highly recommend the ice cream version

sides of Apple Pie Oatmeal Cups

You only need a few ingredients, and I’m willing to bet you probably have most of them in your pantry right now. And it doesn’t even take more than 30 minutes or so to whip these up!

Enjoy. Seriously, make these for your fam this weekend, and then take a minute to just breathe and enjoy a cozy moment.

top view of Apple Pie Oatmeal Cups

Make sure you tag me on Instagram when you make these! I love seeing your creations!

apple pie oatmeal cups
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Apple Pie Oatmeal Cups

Servings 10


Oatmeal Cup Layer

  • 1 cup gluten-free whole oats
  • 1 cup almond flour
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp baking soda
  • 1/4 cup coconut sugar
  • 2 eggs
  • 1/4 cup melted coconut oil

Apple Filling

  • 2 medium red apples, diced
  • 1/2 tsp cinnamon
  • 1 tbsp coconut oil
  • 1 tbsp tapioca starch
  • 1/4 cup real maple syrup


  • Preheat the oven to 375 degrees. Spray a muffin pan with oil, or use your fingers to rub some coconut oil in the bottom to prevent sticking.
  • In a large mixing bowl, combine the oats, almond flour, baking soda, salt, cinnamon, and coconut sugar. Whisk to combine, making sure there are no clumps.
  • In a smaller bowl, whisk together the eggs and melted coconut oil. Then add the wet ingredients to the dry ingredients. Use a wooden spoon to stir and combine the ingredients. It will become a cookie dough consistency.
  • Once combined, take about 2 tbsp of the dough, roll it into a ball with your hands, and put it in the muffin pan. Use your fingers to gently form the cup by pressing down in the center, and forming it up the sides. If the dough is sticking to your fingers, just wet your hands with a little bit of water and that should help.
  • Once you have formed all of the oatmeal cups, bake them for 10-12 minutes. While they are baking, we are going to make the apple filling.
  • Preheat a large skillet over medium heat. Add the coconut oil and let it melt, then add the apples and cinnamon. Use a wooden spoon or spatula to stir, making sure all of the apples are coated in cinnamon. Let them cook for about 5 minutes, stirring occasionally, until they start to get soft and lightly brown.
  • When the apples are soft, add the tapioca starch and cook for another 1-2 minutes to help prevent clumping. Lastly, add in the maple syrup and cook for another 1-2 minutes, stirring frequently because you don't want the sugar to burn. This is when you will start to see a thick sauce begin to form. Remove from heat.
  • When the oatmeal cups are done baking, let them cool for about 5 minutes before removing from the pan. Then use a butter knife to carefully remove them, setting them on a wire rack to cool. Then you can use a spoon to add the apple filling to each oatmeal cup.
  • You can serve them by themselves, or with ice cream for an added treat!


  • you can use arrowroot starch or corn starch in place of the tapioca.

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