Gingerbread Baked Oatmeal Cups (Muffins)
Easy Gingerbread Baked Oatmeal Cups that you can make ahead for busy mornings. These oatmeal muffins are made with pure maple syrup, molasses, and spices!
Be sure to read all the way to the recipe because I’ve made a video to show you how easy it is to make these Gingerbread Baked Oatmeal Cups!
I could not decide what to name these oatmeal cups! When I first made them, I was thinking they’d be Gingerbread Baked Oatmeal Cups. But then I thought… if I call them gingerbread, will people think that they can only make these in December? Please, please don’t think that. Because these oatmeal muffins are too good to enjoy just one month out of the year.
So we could call them Molasses Spice Baked Oatmeal Cups… what do you think? Either way, I’m kind of in love with these oatmeal bites. Baked oatmeal is (one of) my latest obsessions. Ever since I made this easy Baked Oatmeal Recipe, this Pumpkin Baked Oatmeal and my favorite Strawberry Banana Baked Oatmeal, I just can’t stop dreaming of new baked oatmeal flavors.
This time, I made my baked oatmeal in my muffin tin. The individual portions of these Gingerbread Baked Oatmeal Cups are both fun to eat and convenient. They freeze well so you can make a batch and then have a healthy breakfast ready whenever you’re short on time.
I find that two of these oatmeal cups is the perfect portion size. Sometimes I eat them straight up like a muffin, paired with some fresh fruit. Other times, I like to put two warm oatmeal cups in a bowl, break them up a bit with a spoon, and add a little pour of milk and some chopped nuts on top.
However you like to eat these, you’ll feel good knowing that these Gingerbread Baked Oatmeal Cups are not only a delicious breakfast but a healthy one too. They’re sweetened with pure maple syrup and are refined sugar-free. These Gingerbread Baked Oatmeal Cups – or molasses spice baked oatmeal cups if you prefer 🙂 – will make your mornings easier and so much tastier, too!
I like to bake my oatmeal cups in these reusable silicone liners to prevent them from sticking to my muffin tin.
These Ham, Cheese, and Veggie Quinoa Frittatas are another favorite healthy, make-ahead breakfast! Get more Make-Ahead Breakfast Ideas.
How to Make Gingerbread Oatmeal Cups (Muffins) – Video
Gingerbread Baked Oatmeal Cups (Muffins)
Ingredients
- cooking spray
- 2 ¼ cups old-fashioned oats
- 2 cups milk
- 2 large eggs
- ¼ cup pure maple syrup
- 2 tablespoons molasses
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ginger
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
Instructions
- Preheat oven to 350 degrees F. Spray wells of a muffin tin with cooking spray or use silicone liners. Add 3 tablespoons of oats to each well. Set aside.
- In a 4-cup liquid measuring cup (or bowl), combine milk, eggs, maple syrup, molasses, and vanilla. Whisk until well combined.
- In a small bowl, whisk together baking powder, salt, ginger, cinnamon, cloves, and nutmeg. Pour into the wet ingredients and whisk to combine. Pour the wet ingredients into the muffin tin wells with the oats, filling almost to the top, and re-whisking the wet ingredients in the measuring cup as needed to keep them well combined.
- Bake oatmeal cups for 24-26 minutes, until set. Let cool for 5 minutes in the pan, then gently run a spoon around the edge of each cup and carefully remove to a wire rack. Serve warm.
I love these oatmeal cups, Kristine! This is such a fun and festive way to eat breakfast! It also makes the perfect grab ‘n go option. And you did a fantastic job on your video. I love it! Can’t wait to try these out!
Thank you, Gayle! There’s a big learning curve on the video and I’ve still a ways to go! 😉
Great job on the video! Well done! These sound so tasty!
Thanks so much, Kelly!
We’re baked oatmeal twins today, Kristine, and do you know how close I was to making a gingerbread version? I chose cranberry orange as I have a gingerbread treat coming tomorrow. 🙂
I could eat gingerbread flavors year round, and I love how you named these! They’re perfect in muffin size for grab ‘n go, too, and congrats on your first video!
We are just twins with our recipes lately, Marcie! First the cranberry orange flavor, then the baked oatmeal… 🙂 I’m heading over to check out your baked oatmeal, as it sounds delicious!
I adore baked oatmeal – it’s the best breakfast, and this version sounds so perfectly spiced and delicious 🙂 Love that it keep well in the fridge too!
Thank you, Rachel! I love how I can make a batch to enjoy for a few days!
I could easily see myself eating these all year round! I’m a little excited that I have everything to make these because they look like such a perfect grab and go breakfast. You did an AMAZING job on your first video too, Kristine!
Your video looks so fun, Kristine! Love it! And the gingerbread oatmeal cups look absolutely delicious, what a prefect morning treat!
Oh my gosh, your recipe video was amazing! Congrats! And these baked oatmeal cups are so genius. Great make ahead breakfast to eat on the go. And perfect flavors for Christmas time : )
Your video is awesome! And these gingerbread oatmeal cups looks amazing. I have been wanting to try baked oatmeal for awhile, so pinning this!
Delicious! Have been a baked oatmeal lover since my mom gave me the first recipe. Would love to know nutrition info. Calories, fat etc. ?
Thank you, Leah! I love baked oatmeal, too. I don’t calculate nutrition info for my recipes, but there are online calculators that you can use if you are interested.
I just tried to make these – I am not sure what happened but they are very eggy/wet – any suggestions? ideas what I did wrong?
The most likely causes are not baking the oatmeal cups long enough (until set/no longer wet- oven temperatures can vary so baking times may differ), or an incorrect ratio of ingredients. I’ve also found that if I leave these in the pan for too long after baking the bottoms can get a little soggy.
What is the serving size and total calories per muffin?
Great recipe, family loved it!
Hi Kristin! The serving size is two oatmeal cups. I don’t calculate nutritional info for my recipes, but there are online calculators that you can use. I’m glad you enjoyed these! Thanks for letting me know! 🙂
Just baked these! My house smells yummy! A little bland but I added honey and that was good, maple syrup that was also good but a little butter and they were perfect!
Hi Angela! Thanks for leaving a comment to let me know how you liked these! I prefer things very lightly sweetened, and my favorite way to enjoy these oatmeal cups is broken up into a bowl with a little milk and some chopped nuts. 🙂
Followed recipe to a tee and the bottoms are a soggy uncooked mess. Cooked for the full amount of time listed. So cruel as they smelled fabulous while baking. Won’t be making these again.
I’m sorry this recipe didn’t work for you. I’ve tested it multiple times and I’m always happy with the way these turn out. They do have more of a soft baked oatmeal texture than a muffin texture. As oven temperatures can vary, baking times sometimes need adjusting so perhaps they needed a few more minutes in the oven to fully set? You can insert a toothpick into the center of one of the oatmeal cups to see if it comes out clean.
anybody have the calorie count per serving? I’m doing My Fitness Pal and I want to make these!
225 for 2 muffins according to website information, wish it would have printed out on the recipe
Yummy and quick to make. I used steele cut oats and they turned out perfect. Will make these on regular basis for on-th-go breakfast. Thanks!
I’m so happy to hear that you enjoyed these, Dianne! Thank you for taking the time to leave a comment to let us know!
can i use Almond milk instead of regular milk?
Yes that should work just fine. 🙂
This is exactly what I was looking for. I have sensitivities to so many foods and I have to prepare everything from scratch so I know what’s in it. I substituted almond or coconut milk for dairy milk, and honey for the maple syrup. Also, I added some chopped apple. The muffins are best after a couple of days when they’ve flavored through. Will be making again!
I’m glad you enjoyed these, Joanne! I bet they were really good with the chopped apple. I’ll have to try that!
I made 1 1/2 batches of this recipe and it resulted in 16 muffins. I also used almond milk.
Baked to perfection in 25 min. Great grab and go for the week or more ahead.
I’m happy to hear you liked these, Barbara!
I followed the recipe and they turned out so so soggy. I will try again and maybe pull back on the milk a little bit. I loved the flavor of them, and the ingredients are spot on for our family trying to avoid certain foods. Will try again!