breakfast

Baked Oat and Apple Cups

PostpartumAmericanEasyServes 235 min

Individual portioned baked oatmeal mixed with grated apples.

This breakfast brings together oats and apples, which are rich in soluble fiber to gently stabilize blood sugar and keep your energy steady during demanding postpartum days. The inclusion of milk, eggs, and greek yogurt adds high-quality protein and calcium to support tissue repair and maintain maternal bone stores. Walnuts provide a boost of essential fatty acids, helping to support both mood regulation and the baby's ongoing brain development.

View Nutrition Facts

One serving≈470 kcal · 19 g protein

Calories470 kcal

Protein19 g

Carbs63 g · 27.7g sugar

Fat17 g · 3.4g sat

Fiber8 g

Sodium623 mg

Folate48 mcg DFE

Iron3.1 mg

Calcium359 mg

Choline115 mg

Iodine80 mcg

Vitamin D51 IU

Vitamin B120.9 mcg

DHA + EPA9 mg

Zinc3.2 mg

from its ingredients

Ingredients

1 cup rolled oats
1 apple, grated
½ cup milk
1 egg, beaten
2 tbsp maple syrup
¼ cup walnuts, chopped
1 tsp baking powder
1 tsp cinnamon
1 tsp vanilla extract
¼ tsp salt
½ cup greek yogurt (for serving)

Method

1Preheat your oven to 350°F (175°C) and grease a muffin tin.
2In a large bowl, whisk together the beaten egg, milk, maple syrup, and vanilla extract.
3Stir in the rolled oats, grated apple, chopped walnuts, baking powder, cinnamon, and salt until well combined.
4Divide the mixture evenly into the prepared muffin tin (fills about 4-6 cups).
5Bake for 20-25 minutes until the cups are set and golden on top.
6Let cool slightly before removing from the tin. Serve warm, topped with a dollop of greek yogurt.

Plan and shop this meal

Tell us where you are in your journey and we’ll match meals like this to your days — free.

Start free