Gingerbread Baked Oatmeal Cups with Salted Brown Butter Glaze Recipe
These Gingerbread Baked Oatmeal Cups are a cozy, wholesome breakfast treat perfect for chilly mornings. Infused with warm spices like ginger, cinnamon, and allspice, sweetened naturally with molasses and maple syrup, and baked to tender perfection, these oatmeal cups are topped with a luxurious salted brown butter glaze for an irresistible finish. The addition of diced pear adds a juicy burst of flavor and texture. Ideal for meal prep, they are convenient, nutritious, and delightful.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 oatmeal cups
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 4 tablespoons (57g) salted butter
- 2 large eggs, at room temperature
- ¼ cup (78g) pure maple syrup
- 3 tablespoons blackstrap molasses
- 1 ¾ cups (420g) unsweetened almond milk (or any milk of choice)
- 1 tablespoon vanilla extract
Dry Ingredients
- 2 ½ cups (225g) old fashioned rolled oats
- 1 teaspoon baking powder
- 1 ½ teaspoons ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- ¼ teaspoon kosher salt
Optional Mix-Ins
- 1 medium ripe bartlett pear (or apple), diced (about ¾ cup diced pears)
Brown Butter Glaze
- 1 tablespoon reserved brown butter (from above)
- ½ cup (52g) powdered sugar
- ¼ teaspoon vanilla extract
- 1-2 teaspoons milk of choice, to thin glaze
- Flaky sea salt, for sprinkling
Instructions
- Prepare Brown Butter: In a small saucepan, melt 4 tablespoons of salted butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and a nutty aroma develops. Remove from heat and reserve 1 tablespoon of this brown butter for the glaze, setting it aside to cool. Use the remaining brown butter immediately in the recipe.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, pure maple syrup, blackstrap molasses, unsweetened almond milk, and 1 tablespoon vanilla extract until smooth and fully combined.
- Combine Dry Ingredients: In a separate bowl, stir together the rolled oats, baking powder, ground ginger, cinnamon, allspice, and kosher salt, ensuring the spices are evenly distributed.
- Incorporate Dry into Wet: Pour the dry ingredients into the wet ingredients bowl and mix thoroughly until the oats are evenly moistened and the batter is uniform in texture.
- Add Optional Mix-ins: Gently fold in the diced Bartlett pear or apple if using, making sure the fruit is evenly distributed throughout the oatmeal mixture.
- Portion into Muffin Tin: Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners. Spoon the oatmeal batter evenly into the muffin cups, filling each almost to the top.
- Bake: Place the muffin tin in the preheated oven and bake the oatmeal cups for 25-30 minutes, or until they are set, lightly golden on top, and a toothpick inserted into the center comes out clean.
- Prepare Brown Butter Glaze: While the oatmeal cups bake, whisk together the reserved 1 tablespoon of cooled brown butter with the powdered sugar, ¼ teaspoon vanilla extract, and 1-2 teaspoons milk to achieve a smooth, pourable glaze consistency.
- Glaze and Serve: Once the oatmeal cups have cooled slightly, drizzle the salted brown butter glaze over the tops. Sprinkle with flaky sea salt to enhance the flavor contrast. Serve warm or at room temperature.
Notes
- Use any milk of choice to make this recipe dairy-free or to suit dietary preferences.
- The diced fruit can be swapped for chopped apples or pears depending on seasonal availability.
- The oatmeal cups are perfect for meal prep and store well in the refrigerator for up to 4 days.
- For a vegan version, substitute the eggs with flax eggs and use maple syrup or another vegan sweetener, and ensure gluten-free oats if needed.
- Adjust sweetness to taste by modifying the amount of maple syrup and molasses.
- Ensure the brown butter does not burn; remove it from heat as soon as it turns golden brown and smells nutty.
