If you love the cozy, heartwarming flavors of gingerbread and the comforting chew of a warm oatmeal bake, you’re in for such a treat. These Baked Gingerbread Oatmeal Cups are like holiday mornings wrapped up in a muffin tin—sweet, spiced, and ready to go when you are. I make a big batch at the start of the week and they never last long. Whether you’re wrangling kids before school or hosting brunch by the fireplace, these little cups are always a hit!
Why You’ll Love This Recipe
I originally made a version of these when my daughter wanted “something like cookies for breakfast, but not too sweet.” Challenge accepted. With warm spices, hearty oats, and a touch of molasses, these oatmeal cups check every box—and then some.
- Perfectly spiced with cozy holiday flavors
- Meal-prep friendly—make once, enjoy all week
- Gluten-free, dairy-free, and vegan adaptable
- Kid-approved and freezer-friendly
- Awesome for breakfast-on-the-go or a laid-back brunch
Ingredients Breakdown
Essentials
- 2 cups old-fashioned rolled oats (use certified gluten-free if needed)
- 1/2 cup almond flour (or sub more oats for nut-free)
- 1/3 cup brown sugar or coconut sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 1/2 cup chopped crystallized ginger (optional but delightful)
- 1/2 cup raisins or dried cranberries (optional)
- 1/3 cup neutral oil or melted coconut oil
- 1/3 cup molasses
- 1/4 cup pure maple syrup
- 1 cup milk of choice (dairy or non-dairy)
- 1 large egg or flax egg (1 tbsp flaxseed + 3 tbsp water)
- 1 teaspoon vanilla extract
Pro Tips
- Use blackstrap molasses for a bolder flavor or mild molasses for a subtler profile
- No crystallized ginger? Use a bit of fresh grated ginger for a spicy kick
- Want extra texture? Stir in chopped pecans or walnuts
- For added protein, toss in a scoop of your favorite unflavored or vanilla protein powder
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with paper liners.
- In a large mixing bowl, whisk together the oats, almond flour, sugar, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, salt, and any add-ins like crystallized ginger or raisins.
- In a separate bowl, whisk together the oil, molasses, maple syrup, milk, egg (or flax egg), and vanilla until smooth and well combined.
- Pour the wet ingredients into the dry and stir until just combined. Let the batter rest for 3–5 minutes so it can thicken slightly. If it’s too thick, add 1–2 tablespoons more milk.
- Divide the batter evenly among the 12 muffin cups, filling each about 3/4 of the way full.
- Bake for 22–25 minutes, or until the tops are set and golden brown. A toothpick inserted in the center should come out clean or with a few moist crumbs.
- Let cool for 5 minutes in the tin before transferring to a wire rack. Optionally, drizzle with a simple glaze made from powdered sugar and milk once cooled.
Chef’s Tips and Tricks
- For a peppery ginger boost, add 1 teaspoon grated fresh ginger to the batter
- If using coconut oil, make sure other ingredients are at room temperature so it doesn’t solidify
- Don’t skip the resting time—it helps the oats absorb the liquid and improves the texture
- Want a crispier top? Sprinkle a little raw sugar over each cup before baking
Recipe Variations and Serving Suggestions
- Vegan: Use a flax egg and non-dairy milk
- Nut-free: Replace almond flour with extra oats
- Festive flair: Top with cranberry sauce or whipped cream for a holiday brunch
- Breakfast bowl: Reheat and serve crumbled over yogurt with a drizzle of maple syrup
- Kids’ lunchbox: Serve with fruit and a cheese stick for a balanced midday snack
FAQs
Can I freeze these oatmeal cups?
Absolutely! Once cooled, store them in a freezer-safe bag or container for up to 2 months. Reheat individually in the microwave or oven.
How can I make these less sweet?
You can reduce the brown sugar to 2 tablespoons and rely more on the molasses and maple for natural sweetness. Adding extra vanilla also helps enhance flavor.
Can I use quick oats instead of rolled oats?
Rolled oats work best for texture, but in a pinch, quick oats can be used. Just note the cups will be slightly softer and more cake-like.
Recipe Card
Prep Time: 15 minutes
Cook Time: 22–25 minutes
Total Time: About 40 minutes
Ingredients:
- 2 cups old-fashioned rolled oats
- 1/2 cup almond flour
- 1/3 cup brown sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- Pinch of salt
- 1/2 cup crystallized ginger and/or raisins (optional)
- 1/3 cup oil or melted coconut oil
- 1/3 cup molasses
- 1/4 cup pure maple syrup
- 1 cup milk of choice
- 1 egg or flax egg
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F and prepare muffin tin.
- Mix dry ingredients in one bowl, wet in another.
- Combine wet and dry; let rest 3–5 mins.
- Scoop into muffin cups and bake 22–25 mins.
- Cool, glaze if desired, and enjoy!
Nutrition: ~180 calories per serving
I’d love to hear how your oatmeal cups turned out! Snap a pic, tag @thekitchensaid on Instagram, or drop a comment below. Your kitchen stories make this community so special!
