Description
Gingerbread Baked Oatmeal Cups offer a convenient, hands-free breakfast option packed with warm holiday spice. These portable cups use simple ingredients to deliver a satisfying, make-ahead meal perfect for busy mornings.
Ingredients
- 2 1/2 cups old-fashioned rolled oats
- 1/2 cup quick oats or oat flour
- 1 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp allspice or nutmeg
- 1 tsp baking powder
- 1/2 tsp fine salt
- 2 large eggs
- 1 3/4 cups milk (any)
- 1/3 cup blackstrap molasses
- 1/3 cup pure maple syrup or brown sugar
- 2 tsp vanilla extract
- 3 tbsp melted butter or coconut oil
- Optional mix-ins: 1 cup diced pear or apple; 1/3 cup chopped pecans; 1/4 cup chopped crystallized ginger
Instructions
- Heat oven to 350°F/175°C. Grease or line a 12-cup muffin tin; silicone pans work best for easy release.
- In a large bowl, combine rolled oats, quick oats/oat flour, ginger, cinnamon, cloves, allspice, baking powder, and salt.
- In another bowl, whisk eggs, milk, molasses, maple syrup/brown sugar, vanilla, and melted butter until smooth.
- Pour wet ingredients into dry ingredients and stir until evenly moistened. Let the mixture sit for 5–10 minutes so the oats hydrate.
- Fold in any optional fruit or nuts if using.
- Divide the mixture among the muffin cups, filling nearly to the top.
- Bake for 20–25 minutes until the cups are set and lightly springy.
- Cool the cups in the pan for 10 minutes, then run a thin knife around the edges and lift them out to a wire rack to finish cooling.
Notes
- Use a mix of whole oats and quick oats/oat flour for tender cups that do not crumble easily.
- Blackstrap molasses has a strong flavor; balance it with maple syrup or brown sugar for a pleasant sweetness.
- Add diced pear or apple for extra moisture and seasonal flavor.
- For storage, refrigerate the cups for up to 4 days or freeze them for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American