Friday, December 19, 2014

Culinary Pursuits: Baked Gingerbread Oatmeal Cups

When I think of the holidays, one of the first things I think about is all of the amazing seasonal food that I start seeing on restaurant menus and grocery store shelves. And since they'll only be around for a limited amount of time, I try to convince myself that it's okay to indulge. Well I'm all for indulging every so often, but at some point it can get to be too much. Between the cookies, muffins, cakes, and pies, I can start to feel a little guilty. The truth is that you can enjoy those holiday seasonal treats without all of the guilt attached to it. Enter these baked gingerbread oatmeal cups. They deliver on that comforting and familiar gingerbread Christmasy taste while skipping the tons of sugar and icing that usually comes along with it. Check out the easy recipe below:


2 cups of old fashioned oats
1 teaspoon of baking powder
1/4 cup of light brown sugar
1 teaspoon of ginger
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon of ground cloves
a pinch of sea salt
2 cups of almond milk
1 beaten egg
3 tablespoons of coconut oil, melted
1 teaspoon of vanilla extract
1 teaspoon of honey


Preheat the oven to 350 degrees.

Line a cupcake pan with 12 cupcake liners.

Combine oats, baking powder, brown sugar, ginger, cinnamon, nutmeg, cloves, and sea salt.

Add almond milk to dry ingredients, then beaten egg, then melted coconut oil, then vanilla extract, and then honey.

Add 1/4 cup of batter to each cupcake liner.

Bake for 25-30 minutes or until toothpick inserted in center comes out clean.

Let cool for 15 minutes before serving.


One of the great things about these cups is that they're so customizable. Similar to my frittata muffins that I've made before (see here), I can switch up the ingredients to satisfy whatever craving I may be having. I'm already planning to do a maple sweet potato version, a banana chocolate chip version, a white chocolate chip and cranberry version, and a mango pineapple version!

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