These Gingerbread Baked Oatmeal Cups are a holiday-inspired breakfast idea that you can meal prep and enjoy all week long!
Ingredients and substitutions
- Almond or coconut milk – feel free to use any dairy or dairy-free milk of your choice.
- Molasses – 2 tbsp. maple syrup will work in place of molasses.
- Maple syrup – brown sugar can be used instead.
- Eggs – use a flax egg for a vegan option.
- Rolled oats – try this recipe using steel cut, quick or instant oats, although the cooking time may vary.
- Ground ginger – make sure to use dried ginger and not fresh gingerroot.
- Cinnamon – you can try using nutmeg or allspice instead but cinnamon is best.
- Nutmeg – leave this out and add ½ tsp. more ginger instead.
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How to make oatmeal cups
- Mix together the wet ingredients.
- Fold the dry ingredients into the wet ingredients.
- Pour into muffin tins.
- Bake, let cool and serve!
What to serve with oatmeal cups
These baked oatmeal cups are delicious on their own, but feel free to add on some toppings to make them extra-indulgent.
Here are some yummy topping ideas:
- Nut butter like peanut, almond or sunflower butter
- Maple syrup
- Fresh berries
- Nutella
- Chopped nuts
- Shredded coconut
- Greek yogurt
Frequently Asked Questions
Yes! As long as you don’t go overboard with the toppings or sweeteners, oatmeal is a super healthy breakfast idea. It’s super nutritious and is high in fibre and protein, so you’ll feel full for longer after enjoying your breakfast. It’s also a great source of manganese, iron, zinc and vitamin B1.
This recipe has 396 calories per serving. Each serving contains two oatmeal cups, so you’re looking at about 198 calories per oatmeal cup.
Yes! To make these baked oatmeal cups vegan, all you have to do is swap out the eggs for flax eggs and make sure you use a dairy-free milk like almond or coconut milk.
Storing and reheating
These oatmeal cups are PERFECT for meal prep! Let them cool to room temperature, then place two in a meal prep container and refrigerate them for up to 7 days.
You can enjoy these oatmeal cups enjoy cold, or reheat them in the microwave for 1 to 2 minutes to make them nice and warm. Add some nut butter or maple syrup on top for an indulgent breakfast!
Freezing this recipe
You can freeze these baked oatmeal cups for up to 3 months. Bring them to room temperature, then freeze them in a Ziploc bag or glass containers. Defrost them in the fridge overnight then reheat in the microwave for 1 to 2 minutes before serving.
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Meal prep tools for this recipe
- Grab some glass meal prep bowls if you're going to meal prep these oatmeal cups.
- Get some non-stick muffin tins here.
- These silicone muffin tins also help avoid oatmeal from sticking.
- These re-useable cupcake liners are also perfect for this recipe and totally non-stick.
Gingerbread Baked Oatmeal Cups {Meal Prep}
Ingredients
- 2 cups almond or coconut milk
- 2 tbsp molasses
- 1/3 cup maple syrup
- 2 eggs
- 3 cups rolled oats
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp nutmeg
Instructions
- Preheat oven to 350 F. In a large bowl, mix together almond milk, molasses, maple syrup and eggs. In another bowl, mix together rolled oats, cinnamon, ginger and nutmeg.
- Pour wet ingredients into dry ingredients and mix together well. Line 12 muffin tins with muffin cup liners and divide mixture among them, making sure to get an even ratio of oats and liquid in each cup.
- Bake in the oven for 18 minutes. Remove from oven and let cool. Enjoy!
Video
Notes
Nutrition
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Comments & Reviews
Natalie says
These look delicious and so healthy! Perfect as a light snack or even a quick breakfast. Can’t wait to try them!