The Easiest Pumpkin Apple Baked Oatmeal Cups

These Pumpkin Apple Baked Oatmeal Cups are baby- and toddler-approved, but great for the whole family! Make them in advance and stick them in the freezer to have a healthy, nutritious breakfast ready to go on busy mornings.

A cooling rack of freshly baked Pumpkin Apple Oatmeal Cups.

I don’t know about you, but our toddler always wakes up hungry and ready to eat. It seems like we can barely get a clean diaper on her before she’s begging “Food! Food!” Breakfast also so happens to be her favorite meal of the day, and she eats far more in the morning than she does for lunch and dinner, so we always try to have healthy, quick options on hand for her.

We’ve been big fans of baked oatmeal in our household for a while now. I love that it’s jam-packed with nutrients (especially with the right mix-ins) and that it’s handheld, resulting in much less of a mess than classic or even overnight oats make. While traditional baked oatmeals (in baking pans or dishes) are great, turning your baked oatmeal into single-serving cups ups the convenience factor and makes it really easy to only defrost what you need.

Here’s how this easy and tasty recipe is done!

What You Need

The good news is – not much! Most of the ingredients you’ll be using you’ll already have on hand, especially if you’re making this in the fall.

Rolled oats

I love getting the big bags from Trader Joe’s (these ones also happen to be gluten-free if you need that.)

Pumpkin purée

Buy the can OR make your own with this super simple homemade pumpkin purée recipe!

An apple

Any kind!

An egg
Maple syrup

And pantry staples like…

Baking powder, salt, vanilla extract and pumpkin pie spice

As far as equipment, you’ll just need a cupcake pan (we love these silicone ones *affiliate link*), a couple of bowls, a couple of measuring cups, and a whisk!

An overhead shot of Pumpkin Apple Baked Oatmeal Cups cooling on a rack.

How to Make Baked Oatmeal Cups

Once you get the basic process of these Pumpkin Apple Baked Oatmeal Cups down, you’ll be able to create tons of different variations.

Simply whisk together the dry ingredients, whisk together the wet ingredients, combine the two, and bake. Easy as that!

Other ideas for flavor combinations might be:

Banana and chocolate chip
Sweet potato and orange
Zucchini and raisin
Peanut butter and apple
Cinnamon and berry
Vanilla and peach

The possibilities are endless.

A straight-on look at a freshly baked batch of Pumpkin Apple Oatmeal Cups.

How to Store Baked Oatmeal Cups

Once the cups are baked and cooled, place them in a gallon-size Ziploc and freeze for up to three months.

When you’re ready to serve, simply microwave however many you need for 30 seconds to a minute (maybe more if you’re defrosting a bunch at once.)

Just like my Super Simple Pumpkin Carrot Muffins or my Peanut Butter and Banana Breakfast Cookies, these cups are a great on-the-go option for busy mornings, or even a great travel snack when you’re on the road. 

Read on for the recipe and, if you want to learn more of my tips and tricks for feeding toddlers, be sure you’re signed up for my weekly newsletter!

A stack of Pumpkin Apple Baked Oatmeal Cups leaning against a pitcher of milk.

Pumpkin Apple Baked Oatmeal Cups
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

These Pumpkin Apple Baked Oatmeal Cups are baby- and toddler-approved, but great for the whole family! Make them in advance and stick them in the freezer to have a healthy, nutritious breakfast ready to go on busy mornings.

Course: Breakfast, Snack
Cuisine: American
Keyword: after-school, apple, baby-friendly, baby-led weaning, breakfast, freezer-friendly, meal prep, oatmeal, pumpkin, toddler
Servings: 12 people
Calories: 114 kcal
Author: CaliGirl Cooking
  • 3 cups rolled oats
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 1/2 cups milk of your choice (I used unsweetened vanilla almond milk)
  • 1 cup pumpkin purée (Use canned or follow the link in the Recipe Notes to make your own)
  • 1/4 cup maple syrup
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cup diced apple
  1. Preheat oven to 350 degrees Fahrenheit. Spray cupcake pan with cooking spray and set aside.

  2. In a large mixing bowl, whisk together oats, baking powder, salt and pumpkin pie spice.

  3. In a medium mixing bowl, whisk together milk, pumpkin purée, maple syrup, egg and vanilla.

  4. Add wet ingredients to dry ingredients and whisk to combine. Whisk in diced apple.

  5. Using your 1/4 cup measure, scoop mixture into prepared cupcake pan.

  6. Bake at 350 degrees for 18-20 minutes, or until oatmeal is set.

  7. Let cool at least 10 minutes before removing from pan. Let cool completely before transferring to Ziploc for freezer storage.

Recipe Notes

Here's the recipe for homemade pumpkin purée!

Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar

These convenient, single-serving freezer oatmeal cups are laced with maple and brown sugar and make the perfect on-the-go breakfast for busy mornings!

Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar are the perfect healthy breakfast for busy mornings on-the-go.

It’s the final countdown! Two weeks (plus or minus a few days) until Baby D’s due date and things are getting real. I’m rushing around trying to get a bunch of things done before she gets here, but I’m also trying not to stress myself out too much because I know right now I need to be focusing on relaxing and not being too exhausted whenever I go into labor. I’ve got a few meals (and baked goods) stocked in the freezer and I have to say that one of the things I’m looking forward to the most are these Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar, so naturally I wanted to share them with you!

I’ve had these in my mind to make for quite some time, and I figured there’s no time like the present to give them a shot. I mean, who doesn’t want single-serve batches of brown sugar and maple-flavored oatmeal ready to go at a moment’s notice when they’ve got a newborn baby in their arms?

Not only is it a quick and easy breakfast or snack solution for what I’m sure is going to be a crazy time for us, I also hear oatmeal is good for lactation and, since I’m trying to breastfeed as much as possible, I want to get that milk flowing!

Two bowls of Make-Ahead Freezer Oatmeal with Maple and Syrup ready to be devoured for a healthy breakfast.

If you’re as much of a fan of Trader Joe’s as I am, then you may have come across THEIR version of freezer oatmeal packs which I absolutely love. I haven’t made them much since I’ve been working from home since I have a little more time (and the hubs likes his Protein Power Smoothie in the morning), but when I was working my 9-to-5 I loved being able to pop them in the microwave for a couple of minutes and have a delicious bowl of non-instant oatmeal on days it would otherwise be impossible time-wise.

There’s really not anything tricky about my version of Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar. In fact, they’re a meal-prepper’s dream come true. You’ll simply cook up some high-quality oatmeal on a morning you have a little extra time, flavor it with tasty (and very seasonally appropriate) maple syrup and brown sugar, dollop a hefty scoop of said oatmeal in some jumbo muffin tins, and pop them in the freezer.

Once they’re set, you can pop them out of their tins and wrap them up individually for an easy grab-and-go breakfast that everyone in your family is sure to love, not just busy breastfeeding moms!

Create your own Make-Ahead Oatmeal Freezer Cups by scooping homemade oatmeal into jumbo muffin tins and freezing!

Seriously, though, they are like a little taste of homey comfort food that you can enjoy on any day of the week. As long as you have a couple of minutes to give the cups a quick spin in the microwave, you’ll be setting yourself up for a REALLY good day with a tummy full of healthy, filling oatmeal that tastes like it took you at least an hour to make.

Now, enough about delicious Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar, on Friday I promised I would tell you about the fun, surprise-filled weekend we had. It was one we’ve had on tap for at least 5 or 6 months now, basically ever since we found out I was pregnant. Chris’ mom’s 70th birthday is this week (tomorrow, to be exact) and we wanted to do something really special for her.

Unfortunately, since I’m ready to pop any day now, we knew we wouldn’t be able to travel to celebrate with her, so we decided to bring the party here to Santa Barbara. We talked all of Chris’ siblings into coming to town (yes, all four of them, even his sister from Texas!) and rented a sweet house just up the road from ours.

Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar make the perfect balanced breakfast for a busy morning.

Chris was able to convince his parents to come visit, but mom thought she was just coming to see us and stay at our house. Little did she know that the whole family would be here, and staying at a beautiful vacation home to boot!

Long story short, we had such a great time hanging out with everyone and celebrating my MIL, but now I think we’re ready to slow down and really take in these last few days as a family of two (well, three if you count our fur baby). We have a couple of date nights and lots of relaxing in our future…Any other suggestions as to what we should do to savor these last few days before our little babe arrives? Let me know in the comments below! (And go make some Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar ASAP!)

Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar are the perfect meal-prep for busy mornings on-the-go.

Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

These convenient, single-serving oatmeal cups are laced with maple and brown sugar and make the perfect on-the-go breakfast for busy mornings!

Course: Breakfast
Cuisine: American
Keyword: breakfast, freezer-friendly, kid-friendly, make-ahead, oatmeal
Servings: 18 servings
Author: CaliGirl Cooking
  • 3 1/2 cups coconut milk (two 13.5-ounce cans)
  • 8 1/2 cups water
  • 1 1/2 teaspoons salt
  • 6 cups rolled oats
  • 1/4 cup brown sugar
  • 1/4 cup maple syrup
  1. Bring coconut milk, water and salt to a boil. Reduce heat to medium and add oats. 

  2. Cook for about 20 minutes, or until most of the liquid has absorbed into the oats, stirring occasionally, then stir in the brown sugar and maple. 

  3. Spray some jumbo muffin tins with cooking spray and scoop oatmeal evenly into the cups. Place in the freezer until solid, at least a couple of hours or overnight. 

  4. Remove the tins from the freezer and, using a butter knife or small offset spatula, gently loosen the oatmeal cups from each tin. Wrap each cup in plastic wrap and place back in the freezer.

  5. When you’re ready to heat up your oatmeal, take one of the cups, unwrap it and place it in a microwave-safe bowl. Microwave for 2 to 4 minutes, stirring occasionally if needed and top with any additional toppings you desire. Some of my favorites include nuts, peanut butter and more maple syrup.

Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar |

Chai Chia Oatmeal: Oatmeal Done Right

This warming Chai Chia Oatmeal is full of comforting chai spices and filling chia seeds. It’s the perfect, healthy cold weather breakfast that will keep you right on track with your healthy eating goals. Chai Chia Oatmeal |

It’s time to hop back in the saddle of life, and I’m going to do it with this Chai Chia Oatmeal by my side.

We got back from Lake Tahoe late Thursday night, just one day after we had initially anticipated and one day before the next storm was supposed to come in. We had such a great time relaxing, playing games and spending time with family…We never wanted to leave but, alas, we had to get back to reality and do this thing called life.

After two weeks away from home (and mostly eating other peoples’ food) I was so excited to get back in the kitchen on Friday and make my own delicious, wholesome food. First up on the list was this Chai Chia Oatmeal, which IMHO is the perfect January breakfast. Healthy, filling and easy to prepare, while still making us feel that we don’t have to say goodbye to all of the festive holiday cheer that has filled us up over the past couple of months.

Chai Chia Oatmeal |

Speaking of cheer and happiness, has everyone set their intentions and goals for the New Year? I prefer to do this instead of setting resolutions, as having an end goal always motivates me to push forward and achieve everything I want to do. I took some time in between Christmas and New Year’s to reevaluate the direction I want to take the blog (and related business,) and I’m so excited to start setting things into motion to achieve these goals.

The New Year is a perfect time for this, but I think it’s important for us to remember to stop, reflect and reassess more often than once every 365 days. One of my goals for 2017 is to check in with myself AT LEAST every month, and see if I need to approach things a little differently or start focusing more of my time on something else. I think this is so necessary for entrepreneurs like myself, but also for anyone who is trying to achieve something in the New Year. Tell me, what are your goals and intentions for the year ahead?

We all know that one of the biggest intentions people set at New Year’s is to clean up their eating habits. Although you all know I don’t believe in restrictive diets, I think it is inevitable that eating healthier, more whole foods is top of mind at this time of year. I’m all for the healthy eating (and this Chai Chia Oatmeal is healthier than I’ll get out) but let’s not forget to sneak in little indulgences here and there. If it were up to me, I’d ask each and every one of you to have the goal of more BALANCE in your life as opposed to setting restrictions for yourself.

Chai Chia Oatmeal |

So time for me to get off my pedestal and tell you all about this Chai Chia Oatmeal that is likely to be on repeat weekly in your household once you try it. It comes together in under 30 minutes, and even reheats well if you want to prep it in advance. There is also a huge amount of flavor for very few ingredients. All wins in my book!

Perhaps my favorite part of this recipe is the way we get the “chai spice” flavor into the oatmeal. Rather than having to worry about throwing in all of the different spices that go into chai, we simply steep two chai tea bags in the oatmeal’s liquid as it cooks. I used half water and half unsweetened vanilla almond milk, but you could easily go all one or the other based on your taste preferences.

Aside from the above mentioned base ingredients, all that goes into this wholesome breakfast is honey, a little vanilla extract and, of course, the chia seeds! And if you really want to jazz up your Chai Chia Oatmeal, may I suggest topping it all with toasted walnuts, homemade whipped cream and ground cinnamon? Or what about pecans, maple syrup and Greek yogurt? The healthy possibilities are endless, my friends, so let’s get about whipping this up in the kitchen, shall we?

Chai Chia Oatmeal |

Chai Chia Oatmeal
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

This warming oatmeal is full of comforting chai spices and filling chia seeds. It's the perfect, healthy cold weather breakfast that will keep you right on track with your healthy eating goals.

Course: Breakfast
Servings: 2 servings
Author: CaliGirl Cooking
For the oatmeal:
  • 1 cup water
  • 1 cup unsweetened vanilla almond milk
  • 1 cup rolled oats
  • 1/4 teaspoon salt
  • 2 chai tea bags
  • 1 tablespoon honey
  • 1 tablespoon chia seeds
  • 1/4 teaspoon vanilla extract
Suggested toppings:
  • Toasted walnut or pecan pieces
  • Homemade whipped cream
  • Plain Greek yogurt
  • Ground cinnamon
  • Maple syrup
  1. In a medium saucepan, combine the water, almond milk, oats, salt and tea bags. Bring mixture to a boil and cook for about 10 minutes, or until all of the liquid has absorbed into the oats. 

  2. Stir in the honey, chia seeds and vanilla extract. 

  3. Spoon into bowls and top with desired toppings. Serve immediately.

Chai Chia Oatmeal |

Slow Cooker Cherry Pie Oatmeal


Slow Cooker Cherry Pie Oatmeal |

Slow Cooker Cherry Pie Oatmeal, ILY <3 I got home from my week and a half long trip up to NorCal, over to Hawaii, back to NorCal, and finally home to Santa Barbara late last night and, boy, am I ready for a lazy day at home! Unfortunately, that can’t entirely happen, since I have so much work to catch up on, but hey, at least I can do the work from home in my sweatpants 😉

Because I wanted to get a jump on my first day “back in the office” (ahem, my kitchen/couch) I decided to throw the ingredients for this Slow Cooker Cherry Pie Oatmeal together in my Crockpot last night. Nothing like having a healthy, delicious,  incredibly November-y breakfast ready to devour as soon as I wake up!

Can we just take a minute here to acknowledge what a truly amazing creation this idea called slow cooker oatmeal is? I mean, think about it. We all know that this particular breakfast food is a nutritional powerhouse (and can easily be jazzed up to be even more nutritious,) but if you’re anything like me, you’re way too ravenous in the morning to stand over a slowly simmering pot on the stove, waiting for it to get all creamy and delicious. (And stop right there, you microwave oatmeal packet fans, be sure you’re reading the ingredients on those, there are often a lot of hidden not-so-good-for-you additives hidden in them!)

Slow Cooker Cherry Pie Oatmeal |

Enter: Slow Cooker Cherry Pie Oatmeal (basically the only way I am enjoying oatmeal these days.) I can’t remember EXACTLY how I came up with the idea to basically pile all of the cherry pie flavors/ingredients together with steel cut oats and two types of milk, but I have a sneaky suspicion that it was spurred by my recent use of some leftover frozen cherries I had on hand in the hubs and my morning smoothie. We’re usually very much creatures of habit with our Power Protein Smoothie, but sometimes my desire to use up whatever fruit we have in the freezer leads to some pretty great things. This was one of them.

I’m saving our new favorite Cherry-Vanilla Smoothie for another post, so in the meantime I’m hoping to tide you over with Slow Cooker Cherry Pie Oatmeal. And let’s be honest, we’re way more into cozy, warm, tummy-filling breakfasts during these cooler winter months than icy, frozen smoothies, am I right?

After coming home from a good amount of time on the road, there’s nothing more comforting to me than a big, warm bowl of oats. This Slow Cooker Cherry Pie Oatmeal is mostly healthy, with a little dash of extravagance to really put it over the top and keep you running back to the Crockpot for more.

Slow Cooker Cherry Pie Oatmeal |

The ingredients are so easy, and you’ll likely have everything but the frozen cherries (an easy pickup at any grocery store) on hand in your pantry already. We’re combining all of the classic cherry pie flavors; namely cherry, lemon and almond; and putting them all together with some hearty steel cut oats, a little brown sugar, and plenty of creamy liquid (oh hey, coconut and almond milks!)

We throw everything into the slow cooker before bed, and in the morning all that’s left to do before digging in is whip up our show stopping almond, brown sugar and butter streusel to sprinkle over the top. I suppose you could even skip this part, but let me just say you’d be doing yourself an honest injustice. Guys, the topping makes this dish. It may not be entirely healthy, but since the rest of the dish is pretty spot-on nutrition-wise, we can certainly make a little exception. You know how I like my balance!

The other great thing about this Slow Cooker Cherry Pie Oatmeal is that it saves and reheats really well. You can even put any extra streusel topping you have on the leftovers before refrigerating, and all you’ll have to do when you’re ready to indulge is pop it in the microwave! That is, if you even have leftovers, but something tells me that’s highly unlikely 😉

Slow Cooker Cherry Pie Oatmeal |

Slow Cooker Cherry Pie Oatmeal
Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins

Cherries, lemon zest and almonds come together with steel cut oats to make a delicious slow cooker dish. Set it the night before and enjoy it in the morning!

Course: Breakfast
Cuisine: American
Servings: 4 servings
Author: CaliGirl Cooking
For the oatmeal:
  • 2 tablespoons butter
  • 1 cup steel cut oats
  • 1 cup frozen cherries, halved
  • 1 14-ounce can unsweetened coconut milk
  • 2 1/2 cups unsweetened vanilla almond milk
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon almond extract
  • Zest of 1 lemon
  • 1/4 teaspoon salt
For the topping:
  • 2 tablespoons butter, softened to room temperature
  • 1/4 cup packed brown sugar
  • 1/2 cup slivered almonds, toasted
  1. Combine all oatmeal ingredients in a slow cooker. Cook on low heat for 7-8 hours, stirring once (if possible, but this is not absolutely necessary.)

  2. When oatmeal is finished cooking, make topping. Place butter, brown sugar and slivered almonds in a small bowl and mix with fingers until well combined.  

  3. Scoop warm oatmeal into individual bowls and top each bowl with a generous amount of the topping. Serve immediately.

Slow Cooker Cherry Pie Oatmeal |


Cherry pie in the best possible way!

Butterscotch Apple Oatmeal Cookies with Bourbon Glaze

In these bite-size cookies, oatmeal is laced with chunks of fresh apple and butterscotch chips and topped with a sweet bourbon glaze.Butterscotch Apple Oatmeal Cookies with Bourbon Glaze |

Sometimes all you need is a second chance. That’s all I needed to make these wonderfully perfect Butterscotch Apple Oatmeal Cookies with Bourbon Glaze at least.

You see, I first made these little bites of deliciousness when I was up at my parents’ house last weekend and, even though they disappeared in less than 24 hours, they weren’t exactly what I had been hoping for. They bordered on “breakfast biscuit”…They weren’t overly sweet (save for the butterscotch chips), and all I could think about was wanting to dunk them in some sort of hot beverage.

For me, if I want to eat a cookie, I want it in all its glory – sweet, buttery and indulgent – so I decided the recipe needed a few tweaks, a second chance. That’s both the up- and downside of being a food blogger. The upside is that you have the freedom to make and retest a recipe as much as you’d like – there’s no one standing over you with tight deadlines or hungry guests sitting at a dining table. The downside is that you can put soooo much work into a recipe, with the highest hopes for its success, only to have it completely fail on you.

Butterscotch Apple Oatmeal Cookies with Bourbon Glaze |

Lucky for you, I’m here to do all the testing, so that you don’t need to worry about the recipes that you try from this blog falling flat on you (and if it does, I really hope you’ll tell me so I can fix it!) That’s one of the main purposes of CaliGirl Cooking, after all, to make EVERYONE feel confident in the kitchen, no matter your culinary history or skill set.

Speaking of recipe testing, I’ve certainly been doing my fair share of it over the past week or so. If you follow me on Instagram or Facebook, you’ll have seen that tomorrow I’m hosting a Feed Supper at one of our local hotels. I’m extremely excited and honored to have this opportunity, but I’d be lying if I said I wasn’t nervous!

This situation is quite different from my usual day-to-day recipe production (only cooking for myself and my husband and maybe a couple of friends) and let’s just say I’ve been feeling the heat. There’s a lot more pressure when cooking in a public place, for people you don’t necessarily know, than when I’m just tinkering around at home and have room for a tiny adjustment or two.

BUT, I’m happy to say that all of the recipes I tested were great successes, and as long as I can get everything prepped and ready before they shut off our power for routine maintenance tomorrow, I’ll be good to go and ready to party for a great cause.

Alas, I digress. Let’s talk about these Butterscotch Apple Oatmeal Cookies with Bourbon Glaze because they definitely deserve their fair amount of attention.

Butterscotch Apple Oatmeal Cookies with Bourbon Glaze |

A few weeks ago I realized I had not ONE cookie recipe up on the site…the horrors! With the holidays just around the corner, I figured I needed to right that wrong ASAP. My recipe wheels started turning and I started dreaming up what I thought would be the perfect fall cookie: tiny chunks of apple tucked into a brown butter-y, brown sugar-y oatmeal cookie, laced with butterscotch chips (caramel apple flavor, anyone?)

That’s where I started in my first round of testing, and I’ve already explained how these didn’t quite fit the bill of what I was looking for in THE debut cookie recipe from CaliGirl Cooking. Plus, these were only Butterscotch Apple Oatmeal Cookies…can you see we were missing an integral part of the puzzle? That’s right folks, no bourbon glaze 🙁

So here’s how I decided to spruce things up the next time around: As I mentioned, the original cookies were cakelike and not too sweet. I wanted them sweeter and more moist, decadent was the word I was looking for. For the second batch, I added another egg and upped the amount of brown sugar, and this did the trick!

But I still wanted something more, because I’m a food blogger and just can’t leave things be. Enter: bourbon glaze! I threw some powdered sugar, vanilla almond milk and bourbon into my stand mixer, and quickly whipped up the perfectly consistent drizzle. If you want to keep these cookies “kid-friendly” you can just double the amount of almond milk and omit the bourbon, no biggie! But if you’re just feeding “big kids” (over 21 that is) I highly recommend you leave the bourbon in.

Butterscotch Apple Oatmeal Cookies with Bourbon Glaze |

I used a piping bag with just the tip cut off to generously drizzle the glaze over the already-delicious cookies and, voila! Butterscotch Apple Oatmeal Cookies with Bourbon Glaze were born, tastier than ever.

These cookies are literally the taste of fall in one bite. The sweetness of the butterscotch and apples is balanced perfectly by the heartiness of the rolled oats, while the bourbon glaze adds the perfect kick. We’re still experiencing 70-80 degree weather here in Santa Barbara, but right now all I want to do is make a batch of Butterscotch Apple Oatmeal Cookies with Bourbon Glaze and a warm mug of coffee and head to my nearest pumpkin patch. Who’s with me?

Butterscotch Apple Oatmeal Cookies with Bourbon Glaze |

Butterscotch Apple Oatmeal Cookies with Bourbon Glaze
Prep Time
55 mins
Cook Time
12 mins
Total Time
1 hr 7 mins
In these bite-size cookies, oatmeal is laced with chunks of fresh apple and butterscotch chips and topped with a sweet bourbon glaze.
Course: Dessert
Cuisine: American
Keyword: apple, baking, butterscotch, cookies, entertaining, fall, holiday, oatmeal
Servings: 40 small cookies
Author: CaliGirl Cooking
For the cookies:
  • ½ cup unsalted butter
  • 1 ½ cups all-purpose flour
  • 2 cups rolled oats
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 cup brown sugar
  • 3 eggs
  • ½ cup chopped Fuji apple about ½ of a medium apple
  • ½ cup butterscotch chips
For the glaze:
  • 2 cups powdered sugar sifted
  • 2 tablespoons unsweetened vanilla almond milk or regular milk
  • 2 tablespoons bourbon
  1. Place butter in a small saucepan over medium heat. Let sit on heat until butter has melted and browned slightly, releasing a nutty aroma. Transfer to a heat and freezer safe container and let cool slightly, then place in freezer for 30-45 minutes.
  2. Remove butter from freezer and let soften ever so slightly (you just want it to be able to mix well with the sugar.) I microwaved it for about 30 seconds to help it soften up.
  3. Preheat oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper and set aside.
  4. In a medium mixing bowl, combine flour, oats, baking powder, baking soda, cinnamon and salt. Set aside.
  5. In the bowl of a stand mixer, combine brown butter and brown sugar. Mix at medium speed until the two ingredients are well incorporated, then mix in the eggs and vanilla. Add the dry ingredient mixture and beat until just combined. Remove bowl from stand and stir in apples and butterscotch chips using a wooden spoon or spatula.
  6. Using a small cookie scoop (or a tablespoon measure,) scoop dough onto prepared cookie sheets, leaving only about an inch and a half of space in between each scoop. Flatten dough slightly with hands before baking.
  7. Bake in 350 degree oven for 10-12 minutes, or until cookies are a light golden brown. Remove from oven and let cool on cookie sheet about 5 minutes, then transfer to a cooling rack.
  8. While cookies are cooling, make the bourbon glaze. Combine powdered sugar, almond milk (or regular milk) and bourbon (or more milk if making this recipe for kids) and mix using a stand mixer, hand mixer or whisk until a glaze has formed. Scoop glaze into a piping back or gallon-size resealable plastic bag. Cut off the tip of the bag and drizzle glaze generously over the cookies. Let dry about 15 minutes before serving.
  9. These cookies can be stored in an airtight container for up to a week.

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

Butterscotch, Apple, Oatmeal Cookies with Bourbon Glaze |


All the goods.

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