This gingerbread baked oatmeal is the most festive and delicious oatmeal! It’s like getting to eat a healthy gingerbread cookie for breakfast! The oatmeal is bursting with all the yummy gingerbread spices and the molasses adds a richness as well as vitamins and nutrients. It’s super easy to make, so flavorful, and makes breakfast so convenient because all you have to do is open your fridge and breakfast is waiting for you. My favorite way to enjoy it is warmed up with a dollop of yogurt and a spoonful of salty peanut butter! Enjoy!
What is baked oatmeal?
Baked oatmeal is oatmeal baked in a pan making breakfast incredibly easy. You can make it ahead so that all you have to do is warm it in the morning or eat it straight from the fridge (which I often do)! It’s a great simple breakfast or snack option. It tastes like dessert and it’s just so delicious!
What you need to make gingerbread baked oatmeal + substitutions:
- Quick oats- I love using quick oats, because it gives it the best texture! This is my absolute favorite way to make baked oatmeal, it gives it a dense brownie-like texture. You can substitute with rolled oats, which will make it a little more chewy/ crumbly, but still fabulous!! Steel cut oats won’t work for this one.
- Almond milk- Feel free to substitute with cashew milk, dairy milk, whatever milk. Doesn’t make a difference!
- Maple syrup- Maple syrup is my preferred sweetener for baked oatmeal. It just gives the perfect touch.
- Blackstrap molasses- Molasses is the main reason I love gingerbread so much. I love using blackstrap molasses for the richness of flavor as well as the extra vitamins and nutrients.
- Greek yogurt- Greek yogurt gives a little extra protein and helps the baked oatmeal stay nice and moist. You can also substitute the greek yogurt with applesauce or mashed banana.
- Eggs- The eggs helps bind the recipe. You could substitute with flax or chia eggs.
- Vanilla extract- A key to any baked good in my opinion!
- Baking powder- Baking powder helps the oatmeal to rise.
- Cinnamon- Cinnamon gives it the perfect touch.
- Ground ginger- It’s very subtle but I love the little hint of spice in this gingerbread baked oatmeal.
- Cloves- I love the flavor, smell, everything about cloves. It really brings out the gingerbread goodness.
- Nutmeg- Nutmeg adds the perfect little spice and flavor to this pear walnut baked oatmeal.
- Sea salt- I don’t bake anything without salt. It’s what helps bring the flavor out in a recipe.
- Banana- The sliced banana just adds some fruit, but it’s totally optional. Sometimes I make it with, sometimes without!
Tips for making:
- Quick oats vs rolled oats- Like I said above, quick oats will give it a denser, more brownie-like texture and is what I prefer.
- For the best texture- You want to make sure the oatmeal is still soft in the center but cooked through. That way it comes out soft rather than a hard!
- You can make this recipe in a single pan or into 9 regular sized muffin cups. If you change the size of the pan just make sure to adjust your cook time and check it!
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Gingerbread Baked Oatmeal
This gingerbread baked oatmeal is the most festive and delicious oatmeal! It's like getting to eat a healthy gingerbread cookie for breakfast! The oatmeal is bursting with all the yummy gingerbread spices and the molasses adds a richness as well as vitamins and nutrients. It's super easy to make, so flavorful, and makes breakfast so convenient because all you have to do is open your fridge and breakfast is waiting for you. My favorite way to enjoy it is warmed up with a dollop of yogurt and a spoonful of salty peanut butter! Enjoy!
Servings: 6
Equipment
- 9×9 baking pan OR regular muffin tin
Ingredients
- 3 cups quick oats
- 1¾ cups almond milk or any dairy or dairy-free milk
- ⅓-½ cup maple syrup or honey
- 3 tbsp blackstrap molasses
- ½ cup plain greek yogurt or applesauce or mashed banana
- 2 eggs
- 2 tsp vanilla extract
- 1 tsp baking powder
- 2 tsp cinnamon
- 2 tsp ground ginger optional
- 1 tsp cloves
- ½ tsp nutmeg
- ½ tsp sea salt
- 1 banana sliced (optional)
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, whisk the eggs together. Add in maple syrup, molasses, yogurt, almond milk, and vanilla extract.
- Once combined, pour in the oats, baking powder, cinnamon, ginger, cloves, nutmeg, ground ginger, and sea salt. Mix until well combined.
- If using, add in the banana and mix.
- Pour into a greased 9×9 baking pan. You can also use another size baking dish, just adjust cooking times if needed. A regular 12 cup muffin tin works great too!
- Bake for about 35-40 minutes until the center is set but still soft.
- I love serving mine with yogurt, seeds, and peanut butter! If you like it a little sweeter, add a drizzle of maple syrup. Enjoy!
Notes
For storing: Once cooled completely, store in the fridge for up to a week. Enjoy from the fridge or warmed up!
For freezing: Individually wrap slices with plastic wrap and then store in a freezer bag. To thaw, place in the fridge overnight and heat or eat cold in the morning!
Could you replace the banana with something else? What would you suggest?
Hi Jen! You could just omit it completely no problem 🙂
These oatmeal bakes are the BEST. My whole family loves them! This recipe is one of my favorites
Ah, that makes me so happy! They’re so easy to prep and have around for easy breakfasts!
Absolutely loved this recipe and it smells so good when I’m heating it up. I used rolled oats, omitted the banana, and cut down the almond milk to 1 cup and it turned out perfect for my liking. Thanks for all the delicious flavors of baked oatmeal and keeping my favorite breakfast flavorful. 🙂
Yay, I’m so happy to hear that! I made it this week too! So delicious 🙂 Enjoy!
This is our favorite baked oatmeal recipe! My daughter and I love your oatmeal recipes and try a new one almost every weekend. Thanks you! 😊😊
Hi Deanna! Ah, I am so so happy to hear that! I’m so glad your daughter loves it too! Thank you for making it 🙂
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