My Gingerbread Baked Oatmeal Cups recipe is the perfect make-ahead breakfast recipe for the holidays.
I’m settling into being at home and life is one big blur these days. I’ll be sharing the twins nursery with you on Friday, but today I thought I’d share one of the recipes I put together before they were due! My Gingerbread Baked Oatmeal Cups recipe is perfect for those busy December mornings where life seems to be running faster than we are. This tasty make-ahead breakfast is filled with all sorts of healthy goodness in the perfect gingerbread package. Tis the season after all!
Here’s why you’ll love my Gingerbread Baked Oatmeal Cups recipe…
If you haven’t tried baked oatmeal or baked oatmeal cups before you are missing out! It’s basically a combination of oats and milk that bake into easy to eat muffins or squares. This version just happens to be vegan but some have eggs in them.
The recipes are generally really easy to throw together. You can make a batch early in the week and enjoy them as part of a healthy breakfast or snack all week long. I actually ate these with eggs when I was preggo.
I love this Gingerbread Baked Oatmeal Cups recipe because the flavors are so cozy for December and the holiday season. I packed in cinnamon, nutmeg, cloves, and ginger so it even smells like gingerbread when they bake in the oven.
The muffins are great for portion control or even eating on the run, which is wonderful during this very busy season of life!
In fact, as soon as I get my head back above water I’m going to make myself another batch to enjoy. These are perfect for those of us who don’t feel like they have a lot of time to cook.
I hope you enjoy this Gingerbread Baked Oatmeal Cups recipe as much as I do!
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These healthy, make-ahead Gingerbread Baked Oatmeal Cups recipe are perfect for the season!
- 2 eggs
- 2 cups milk
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- 2 1/2 cups old fashioned oatmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1 teaspoon ginger
Preheat the oven to 350 degrees and line or spray 12 muffins tins.
Mix the milk, eggs, maple syrup, and vanilla together in one bowl.
Mix the oatmeal, baking powder, salt, cinnamon, nutmeg, cloves, and ginger together in another.
Add the wet ingredients to the dry and combine well. Allow the oats to soak for 10 minutes.
Using a small ice cream scoop divide the mixture evenly into 12 muffins tins.
Bake for 20-25 minutes or until the center is done.
Store the cups in the fridge.
Have you had baked oatmeal before?