Apple-Cinnamon Breakfast Oat Cups

• 2 cupsrolled oats
• 1 1/2 cupsmilk or unsweetened plant milk
• 1apple, cored and diced small
• 1egg, beaten
• 1 1/2 tspground cinnamon
• 1 tbspmaple syrup, optional

All amounts are draft estimates. Metric conversions and household measures have not been standardized or tested.

Draft method — testing pending

1. 1

   Step 1. Heat the oven to 350°F / 175°C and line or lightly oil six cups of a muffin tin.

2. 2

   Step 2. Stir the oats, cinnamon, milk, egg, and syrup together and let the mixture stand for 5 minutes so the oats hydrate.

3. 3

   Step 3. Fold in the diced apple, reserving a few pieces for the tops.

4. 4

   Step 4. Divide between the six cups, press the reserved apple on top, and bake for 22 to 25 minutes until set and lightly golden at the edges.

5. 5

   Step 5. Cool in the tin for 10 minutes before lifting out — they firm up as they cool.

Substitutions proposed for testing

• Pear instead of apple

  Not tested. Cut size, texture, and baking time still need verification.

• Egg-free version

  Not tested. A binding replacement and its measurements must be developed safely.

• Quick oats

  Not tested. Hydration and finished texture still need verification.