Flavored 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!

Gingerbread Baked Oat Cups [Vegan]





For the Oat Cups:

  • 2 1/2 cups gluten-free quick-cooking or old-fashioned rolled oats
  • 1/2 cup vegan vanilla protein powder (or substitute additional oats)
  • 1/4 to 1/2 cup sugar-free monk fruit sweetener (or substitute coconut sugar)
  • 2 teaspoons gingerbread spice mix (recipe below)
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 2 flax eggs
  • 1 cup unsweetened almond or nut-free milk
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons pure maple syrup
  • 1 tablespoon blackstrap molasses (or substitute additional maple syrup)
  • 1 1/2 teaspoon pure vanilla extract

For the Gingerbread Spice (for approximately 1/2 cup spice mixture):

  • 3 tablespoons ground cinnamon
  • 2 tablespoons ground ginger
  • 1 tablespoon allspice
  • 2 teaspoons ground nutmeg
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground cardamom
  • pinch of black pepper


For the Spice Mix:

  1. 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.

For the Cups:

  1. Preheat the oven to 350°F and line a muffin tin with silicone liners or grease well.
  2. In a medium bowl, mix together oats, protein powder if using, sweetener, gingerbread spice mix, baking powder and salt.
  3. In a separate bowl, whisk together flax eggs, dairy-free milk, olive oil, maple syrup, molasses, and vanilla.  Add to dry ingredients and stir until well combined.
  4. Pour into the prepared pan and bake for 20 to 25 minutes or until just set in the middle.

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  • Oats