1. Preheat oven to 350 degrees F. Spray wells of a muffin tin with cooking spray. Add 3 tablespoons of oats to each well. Set aside.
2. In a 4-cup liquid measuring cup (or bowl), combine milk, eggs, maple syrup, molasses, and vanilla. Whisk until well combined.
3. In a small bowl, whisk together baking powder, salt, ginger, cinnamon, cloves, and nutmeg. Pour into the wet ingredients and whisk to combine. Pour the wet
ingredients into the muffin tin wells with the oats, filling almost to the top, and re-whisking the wet ingredients in the measuring cup as needed to keep them
4. Bake oatmeal cups for 24-26 minutes, until set. Let cool for 5 minutes in the pan, then gently run a spoon around the edge of each cup and carefully remove to
a wire rack. Serve warm. Serving Size = 2 muffins
**** Oatmeal cups can be served right away, or stored in the refrigerator for 3-4 days. Warm before serving. The baked oatmeal cups freeze well;
store in freezer for up to 2 months and defrost before serving. ****
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (162g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 67 (20%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 141.3mg||43 %|
|Sodium 61mg||2 %|
|Potassium 397.1mg||10 %|
|Total Carbohydrate 53.4g||16 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 47.1g|
|Protein 12.4g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 328
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