These Gingerbread Baked Oatmeal Cups are a delicious and flavorful make-ahead breakfast! They’re nutritious, fiber-rich, filling, and taste like a treat.
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 pumpkin pie cups last month, so thought making a winter holiday flavor would be fun. These gingerbread baked oatmeal cups are one of my favorite flavors, and Eli is obsessed with them.
Are you all feeling in the holiday spirit yet? I’ve been listening to tons of Christmas music, but it’s still 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, which we usually get the weekend after Thanksgiving. But, since we moved to Arizona, our tree has typically died a few weeks before Christmas since it’s so dry here, haha. I’m hoping to put it up soon, though, and I also hope Eli doesn’t pull it down 🙂
Gingerbread Oatmeal Cup Recipe Ingredients
- Oats – I used old-fashioned oats; steel-cut oats will not work, and instant oats are not hearty enough. Be sure to use gluten-free certified if necessary.
- Spices – This recipe calls for ground cinnamon, nutmeg, cloves, ginger, and salt.
- Baking powder
- Milk – I used unsweetened almond milk, but you can use your favorite unsweetened dairy-free milk.
- Coconut or brown sugar
- Vanilla extract
- Molasses
- Chocolate chips – I like to use mini dairy-free chocolate chips.
How To Make These Oatmeal Cups
- Preheat the oven to 375 degrees F. Add the dry ingredients to a large bowl and mix well until combined. Next, add the wet ingredients and mix again. Stir in the chocolate chips.
- Spray a muffin tin with cooking spray, and scoop the oatmeal mixture into it using a large ice cream scoop or a 1/4 measuring cup.
- Bake oatmeal cups for 20 minutes, or until cooked through.
Recipe Tips and Thoughts
- It’s been years since I made chewy gingerbread cookies, and I craved the flavor. Gingerbread is a warm, seasonal flavor that always puts me in a good mood.
- This recipe is vegan if using dairy-free chocolate.
- These cups can be made gluten-free with certified gluten-free oats.
- You can store them in an airtight container for up to five days and enjoy them warmed, chilled from the fridge, or at room temperature.
- I hope these delicious Gingerbread Baked Oatmeal Cups help get you in the holiday mood too 🙂
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Oatmeal Cup Recipe Ideas?
Pina Colada Baked Oatmeal Cups
Healthy Pumpkin Pie Baked Oatmeal Cups
Caramelized Apple and Peanut Butter Baked Oatmeal Cups
Date-Sweetened Cinnamon-Sugar Baked Oatmeal Cups
Orange Cranberry Baked Oatmeal Cups
See Exactly How I Make Them Here:
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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! 🙂