There’s nothing quite like the warm, comforting smell of gingerbread leading up to the holidays. Even better is when it’s coming from a delicious and nutritious make-ahead breakfast that my kids love and will devour before school!

Most of us know how hectic weekday mornings can be, especially during the winter months when it takes an extra 20 extra minutes just to get your kids bundled and out the door on time. I’ve found that taking one step out (like breakfast prep) can make such a big difference, and life so much easier. 

We know that a nutritious breakfast is key for ensuring that our kids can focus and concentrate in school, stay energized and perform well, but we also know that it’s not as simple as prepping, serving and eating – mornings are chaotic, kids can be picky, and time is limited. Breakfast needs to be easy, convenient, nutritious and appealing to kids, and this is why I love oatmeal muffin cups like these. They’re quick and easy to make, nutrient-dense, and fun to eat!

This baked holiday-inspired baked oatmeal has staying power, which means it contains nutrients like soluble fibre, protein and dietary fat that all help to keep kids’ tummies full and energy levels up and stable throughout the morning. They also contain a long list of essential vitamins and minerals – all important for proper growth and development.

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Written by a Registered Dietitian.

Baked Gingerbread Oatmeal Cups
Prep Time
10 minutes
Cook Time
30 minutes
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2 cups (500 ml) rolled oats
1 tsp (5 ml) baking powder
1 1/2 tsp (7 ml) cinnamon
1/4 tsp (1 ml) cloves
1 tsp (5 ml) ground ginger
1 1/2 cup (375 ml) milk
1 tsp (5 ml) vanilla
2 eggs, whisked
2 tbsp (30 ml) butter, softened
2 tbsp (30 ml) brown sugar
1 apple, grated


  1. Preheat oven to 375F (190C) and grease or line two 12-cup muffin tins.
  2. Combine all ingredients in a large bowl and mix well.
  3. Pour into muffin tins (evenly dispersed) and bake for 30 minutes or until edges are golden brown.