These cinnamon apple oatmeal bites are a great handheld breakfast or snack. They store well and are a perfect mess-free way of serving oats!

I love serving oatmeal in bite-size form. Not only is it less messy, but it is so convenient, especially during a busy week. I make berry oatmeal bites and mango oatmeal bites for the boys pretty often but wanted to try something with a different flavor profile. Hence, these cinnamon apple oatmeal bites were born!

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WHAT YOU’LL NEED

Here is what you’ll need to make these cinnamon apple oatmeal bites:

• Rolled Oats: I love baking with rolled oats as they are packed with nutrition! Certified gluten-free rolled oats make these oat bites gluten-free. I do not suggest using quick oats or steel-cut oats in this recipe as they may make the bites too soggy or too chewy.
• Milk: I use whole milk, but dairy-free alternatives also work in this recipe.
• Applesauce: For the main apple flavor in these bites. Be sure to use unsweetened applesauce.
• Maple Syrup: For added sweetness to these bites. You can adjust the amount of maple syrup added in to make them more or less sweet. You may also omit it altogether for a younger baby. If omitting, they won’t be as sweet since the applesauce alone doesn’t provide much sweetness, but a young baby likely will not mind!
• Egg: Used as a binder to help hold the oat bites together.
• Cinnamon: Provides an extra warm spice and subtle sweetness.
• Baking Powder: Leavening agent for the bites.
• Apples: For a little added sweetness and apple flavor! I used a Fuji apple in this recipe which is naturally sweet and crisp, but other varieties work as well.

PROCESS

1. Mix the dry ingredients in a bowl until combined. Set aside.
2. In a separate bowl, whisk together the milk, applesauce, maple syrup, and egg until combined.
3. Add in the dry ingredients and mix to combine. Let the oats soak up the wet ingredients for a few minutes as you prepare the apple.
4. Peel and chop the apple into small pieces. Add the apples to the mixture and fold them in to combine.
5. Spoon in a tablespoon of batter into a mini muffin pan. Bake at 350 degrees for 20 minutes, or until cooked through. Let them cool completely before removing them from the pan.

STORAGE INSTRUCTIONS

Let the oat bites completely cool and store them in an airtight container for up to 3 days in the fridge. To freeze, store in a freezer-safe Ziploc bag once cooled for up to 3 months. To reheat, simply microwave the muffins for 20-30 seconds, or until warmed through!

SUBSTITUTIONS

• Eggs: You may replace the egg with a flax egg. To make a flax egg, combine 3 tablespoons of water with 1 tablespoon of ground flaxseed. Let the mixture sit in the fridge for about 15 minutes until it forms a gel-like texture.
• Milk: You may substitute the milk with a dairy-free alternative, such as oat milk or coconut milk.
• Apples: The apples may be replaced with finely ground nuts, raisins, or even chocolate chips!

RECIPE NOTES

• The mixture may seem liquidy, but it will firm up as it bakes. Try to let the oats absorb some of the liquid for 3-5 minutes before transferring to the muffin pan. Also, try to make sure that there is an equal ratio of oats to liquid in each muffin cup. Allow the bites to cool completely before removing them from the muffin tray.
• This recipe makes 24 mini oat bites. You may make regular-sized oat bites by adding a few more minutes to the total bake time.
• I like to use a silicone muffin pan to bake these oat bites as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat with a cooking spray beforehand.

Here are some other apple recipes that you make like!

• Apple Pie Empanadas
• Apple Pie Bliss Balls
• Cinnamon Apple Pancakes