Gingerbread Baked Oatmeal Cups (Muffins)
from kristineskitchenblog.comEasy Gingerbread Baked Oatmeal Cups that you can make ahead for busy mornings. These oatmeal muffins are made with pure maple syrup, molasses, and spices!
Servings: 6 (2 oatmeal cups per serving, makes 12)
Calories: 245kcal
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.
Notes
Oatmeal cups can be served right away, or stored in the refrigerator for 3-4 days. Warm before serving. The baked oatmeal cups freeze well; store in freezer for up to 2 months and defrost before serving.
Nutrition
Serving: 2oatmeal cups | Calories: 245kcal | Carbohydrates: 39g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 63mg | Sodium: 159mg | Potassium: 399mg | Fiber: 3g | Sugar: 18g | Vitamin A: 211IU | Calcium: 159mg | Iron: 2mg
