Gingerbread Baked Oatmeal Cups

Ingredients (yields 9–12 cups)

• 2 cups rolled oats

• 1½ cups milk of choice (dairy or unsweetened plant-based)

• 1 large egg

• 2 tablespoons molasses

• 2 tablespoons maple syrup or honey

• 2 tablespoons melted coconut oil or butter

• 1 teaspoon vanilla extract

• 1 teaspoon ground cinnamon

• 1 teaspoon ground ginger

• ¼ teaspoon ground nutmeg

• ⅛ teaspoon ground cloves (a small pinch)

• 1 teaspoon baking powder

• ¼ teaspoon salt

Optional add-ins (choose what you like)

• ¼ cup chopped walnuts or pecans

• ¼ cup raisins or dried cranberries

Toppings “to taste”

• A light drizzle of maple syrup or honey

• A spoonful of Greek yogurt or coconut yogurt

• Extra sprinkle of cinnamon

Directions

1.  Preheat oven to 350°F (175°C).

2.  Grease a muffin tin or line with muffin liners.

3.  In a large bowl, whisk together milk, egg, molasses, maple syrup or honey, melted coconut oil or butter, and vanilla until smooth.

4. Add dry ingredients - Stir in oats, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.

   • If using nuts or dried fruit, fold them in now.

5. Taste and adjust “to taste” before baking

   • Let the mixture sit for 3–5 minutes so the oats start to soak up the liquid.

   • Taste a small spoonful (it’s mostly oats and milk, like oatmeal batter):

     • If you want it sweeter → add 1–2 teaspoons more maple syrup or honey.

     • If you want a stronger gingerbread flavor → add a pinch more ginger or cinnamon.

6.  Divide the mixture evenly into the muffin cups, filling each about ¾ full.

   • Gently press down with a spoon so the oats are submerged and the tops are fairly level.

7.  Bake for 20–25 minutes, or until the edges are lightly browned and the centers are set.

   • A toothpick inserted in the center of a cup should come out mostly clean.

8. Cool and serve

   • Let the cups cool in the tin for at least 10 minutes before removing.

   • Serve warm or at room temperature.

   • Top with a light drizzle of maple syrup or honey, a spoonful of yogurt, and an extra sprinkle of cinnamon “to taste.”

Leftovers

• Store in an airtight container in the fridge for up to 4–5 days.

• Reheat in the microwave for 20–30 seconds or in a low oven until warmed through.

• You can also freeze them and reheat as needed for a quick, cozy December breakfast.

Enjoy!