Preheat your oven to 350 degrees F and grease a muffin tin. You can also use paper muffin liners, but they will be sticky.

In a large bowl, whisk together the unsweetened applesauce, eggs, pure maple syrup, almond milk, and vanilla extract.

Next, stir in the gluten-free oats, baking powder, apple pie spice, and salt. Make sure everything is well combined. Fold in the chopped apple and pecans.

Spoon the oatmeal mixture into the prepared muffin pan, filling each one to the top. The oats won’t rise much, so you can fill them pretty full. You should get 12 oatmeal cups out of this recipe.

Pop the muffin tin into the oven and bake for 28-32 minutes, or until the top of the oatmeal cups are golden brown and a toothpick inserted into the center comes out clean. 

Once they’re done baking, let the oatmeal cups cool in the tin for a few minutes before transferring them to a wire rack to cool completely. These oatmeal cups are great warm, but they’re also delicious cold, straight from the fridge.