These Gingerbread Baked Oatmeal Cups are a delicious and flavorful make ahead breakfast!
It’s me with another baked oatmeal cup recipe 🙂 I hope you guys aren’t sick of them yet, because I can’t seem to get enough.
I made these pumpkin pie ones last month so I thought it would be fun to make a winter holiday flavor. These Gingerbread Baked Oatmeal Cups are one of my favorite flavors yet and Eli is obsessed.
Are you all feeling in the holiday spirit yet? I’ve been listening to tons of Christmas music but it’s still kinda warm here. It’s starting to get colder, but it never quite feels like Christmas when you’re still rocking shorts and a T-shirt 🙂
We also haven’t gotten our Christmas tree yet, which we usually get the weekend after Thanksgiving. But, since we moved to Arizona our tree is usually dead a few weeks before Christmas since it’s so dry here haha. I’m hoping to put it up soon though and really hoping that Eli doesn’t pull it down 🙂
It’s been years since I’ve made chewy gingerbread cookies and I was craving the flavor. Gingerbread is such a warm, seasonal flavor and it always puts me in a good mood. I hope these delicious Gingerbread Baked Oatmeal Cups help get you in the holiday mood too 🙂
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Gingerbread Baked Oatmeal Cups with Chocolate Chips
- Total Time: 30 minutes
- Yield: 12 1x
Description
A healthy and delicious make ahead breakfast with a seasonal twist!
Ingredients
- 4 cups old fashioned oats, gluten free certified if necessary
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2⅓ cup unsweetened almond milk
- ¼ cup coconut sugar or brown sugar
- 2 teaspoons vanilla extract
- 2 tablespoons molasses
- 1/3 cup chocolate chips, I like to use mini dairy free chocolate chips
Instructions
- Pre-heat oven to 375 degrees F. Add the dry ingredients to a large bowl and mix well until everything is combined. Next, add the wet ingredients and mix again. Stir in the chocolate chips.
- Spray a muffin tin with cooking spray and scoop oatmeal mixture in using a large ice cream scoop or a 1/4 measuring cup.
- Bake oatmeal cups for 20 minutes, or until cooked through.
Notes
- Oatmeal cups can be stored in an airtight container in the refrigerator for up to 5 days.
- Oatmeal cups can be frozen in an airtight freezer container for up to 3 months.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast, Vegan, Gluten Free
Nutrition
- Serving Size: 1 Oatmeal Cup
- Calories: 136
- Sugar: 7 g
- Sodium: 1696 mg
- Fat: 2 g
- Saturated Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
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Hi! Could these also be made into your breakfast cookies instead of cups? We love your breakfast cookies!!! Thanks!
I think they definitely can be! I’d use the base breakfast cookie recipe and then just add in all the seasonings and the molasses instead of the maple syrup. I would think that should work great! 🙂
I have these in the oven now, and they smell delicious! I do have a question about the nutrition information. It says 1696 mg of sodium. How can that be right? Was there perhaps a problem with the caclculation?
Hi Vickie, I use a website called my fitness pal to calculate it. I will look into it and see if I can’t figure it out because that doesn’t really make sense to me either!
These look delicious! Is the sodium correct?
Hmm, that doesn’t sound right now that you point it out! I’ll check and fix it!
So easy to make and yet so yummy! Your recipes are amazing and these photos always make me hungry. Thank you for sharing!
Thanks so much, Ashley! 🙂
could you use maple syrup or honey instead of molasses
Hi Susan, you certainly could it just wouldn’t taste like gingerbread anymore, but it would still be good 🙂
Great idea — keep ’em coming! I just made a batch of baked oatmeal (apple-walnut) but I’ll try this next time.
I hope you enjoy them! 🙂