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Gingerbread Baked Oatmeal Cups with Chocolate Chips


  • Author: She Likes Food
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Category: Breakfast, Vegan, Gluten Free

Description

A healthy and delicious make ahead breakfast with a seasonal twist!


Ingredients

  • 4 cups old fashioned oats, gluten free certified if necessary
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2⅓ cup unsweetened almond milk
  • ¼ cup coconut sugar or brown sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons molasses
  • 1/3 cup chocolate chips, I like to use mini dairy free chocolate chips

Instructions

  1. Pre-heat oven to 375 degrees F. Add the dry ingredients to a large bowl and mix well until everything is combined.  Next, add the wet ingredients and mix again.  Stir in the chocolate chips.
  2. Spray a muffin tin with cooking spray and scoop oatmeal mixture in using a large ice cream scoop or a 1/4 measuring cup.
  3. Bake oatmeal cups for 20 minutes, or until cooked through.

Notes

  • Oatmeal cups can be stored in an airtight container in the refrigerator for up to 5 days.
  • Oatmeal cups can be frozen in an airtight freezer container for up to 3 months.

Nutrition

  • Serving Size: 1 Oatmeal Cup
  • Calories: 136
  • Sugar: 7 g
  • Sodium: 1696 mg
  • Fat: 2 g
  • Saturated Fat: 0 g
  • Carbohydrates: 26 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 0 mg