GINGERBREAD BAKED OAT CUPS
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Gingerbread Baked Oat Cups made with old-fashioned rolled oats.
Flavoured with festive warming spices (see homemade spice mix recipe below) and blackstrap molasses, these Gingerbread Baked Oat Cups have been a total hit with all of my taste-testers, kids and grown-up kids alike!
Bonus is, they’re easy to make, portable, school-friendly, and packed with complex carbs, fibre, healthy fats and protein, too!
Side note: If you like these, be sure to check out my Cinnamon Roll Baked Oat Cups, too!
Ingredients for 12 cups:
2 1/2 cups gluten-free quick-cooking (my preference here) or old-fashioned rolled oats
1/2 cup Organika or Further Food collagen (natural or vanilla) OR Nuzest Clean Lean Just Natural or Smooth Vanilla vegan protein powder (see note below*)
1/2 cup Lakanto Golden sugar-free monk fruit sweetener (see note below*)
2 tsp gingerbread spice mix (recipe below)
1 tsp baking powder
1/2 tsp sea salt
2 pasture-raised eggs (or flax eggs)
1 cup unsweetened almond or nut-free milk
1/4 cup extra virgin olive oil
3 Tbsp pure maple syrup
1 Tbsp blackstrap molasses (or substitute additional maple syrup)
1 1/2 tsp pure vanilla extract
*Notes: I like to use 1/4 cup each of Further Food and Nuzest for extra protein. If you prefer to avoid protein powder, substitute additional oats. Coconut or brown sugar can be used in place of monk fruit sweetener.
Gingerbread Baked Oat Cups made with quick-cooking rolled oats. Served here with fresh berries and a drizzle of pure maple syrup.
Directions:
Preheat the oven to 350ºF and line a muffin tin with silicone liners or grease well.
In a medium bowl, mix together oats, collagen and/or protein powder if using, Lakanto sweetener, gingerbread spice mix, baking powder and salt.
In a separate bowl, whisk together eggs, milk, olive oil, maple syrup, molasses, and vanilla. Add to dry ingredients and stir until well combined.
Pour into the prepared pan and bake for 20 to 25 minutes or until just set in the middle.
These nut-free Gingerbread Baked Oat Cups are great for school lunches, snack time, or breakfast-on-the-go.
Homemade Gingerbread Spice Mix
This recipe makes just under 1/2 cup (7 to 8 Tbsp) of spice mixture. Two teaspoon are needed for the oat cups and the rest can be reserved for use in baking (think cookies, banana bread, or my Apple Pear Cranberry Gingerbread Crisp), Gingerbread Granola, oats, pancakes, smoothies, or chia pudding. Alternatively, the recipe can easily be cut in half if a smaller amount is preferred.
Please note that you can adjust the spice mix to your liking by omitting/reducing or increasing certain spices.
Ingredients for approximately 1/2 cup spice mixture:
3 Tbsp ground cinnamon
2 Tbsp ground ginger
1 Tbsp allspice
2 tsp ground nutmeg
1 tsp ground cloves
1/2 tsp ground cardamom
pinch of black pepper
Directions: Mix all the ingredients together and transfer to an airtight container such as a mason jar. Store in a cool, dry place for 3 to 4 months.