This gingerbread baked oatmeal makes for a cozy breakfast with warm spices and molasses. It’s super easy to whip up, gluten-free and vegan.
I love the holiday season – even though it can feel chaotic at times, it’s cool to see how intentional people are about getting together and celebrating. I personally love spending as much time as possible with our friends and family throughout the holidays.
I’m sure I’ve shared this before, but growing up I remember being so excited about the holidays and looking forward to our Christmas morning tradition. Each year my mom would make a festive holiday breakfast for us to enjoy as a family.
Now that Isaac and I have started our own holiday traditions, I’m the one whipping up the festive breakfast and I love making healthier options for us to enjoy.
I’ve been sharing a new baked oatmeal recipe every month since April, so I knew I needed a holiday themed baked oatmeal for December. While brainstorming ideas I thought of doing a snickerdoodle cookie baked oatmeal or chocolate peppermint, but for some reason I couldn’t get gingerbread out of my head.
I’m glad I went with it, because this festive gingerbread oatmeal is soooo delicious! It’s loaded with bold flavors and topped with a coconut butter icing that is to die for. I can’t wait to hear what you think about this tasty, healthy breakfast.
Ingredients in Gingerbread Baked Oatmeal
unsweetened vanilla almond milk – or whatever milk you have on hand
bananas – the banana flavor is barely detectable in this recipe, but if you despise bananas you can use 1/2 cup of applesauce instead
To make this baked oatmeal, you’ll mix the dry ingredients first and then add in the wet ingredients. Stir well to make sure everything is combined and then gently stir in the chopped nuts. Pour into a prepared baking dish and top with additional walnuts. While your baked oatmeal is baking, make the coconut butter icing!
Coconut Butter Icing
In my opinion, this icing steals the show! Mix together melted coconut butter, maple syrup and almond milk. Drizzle on the warm, baked oatmeal and enjoy!
You can make this in advance, store it in the fridge in a sealed jar (I like using a small mason jar) and just warm it up right before serving. To warm, simply place the sealed jar in a bowl of hot water. The coconut butter will melt quickly. Once melted, stir the icing and serve.
Prepping in Advance
As with all of my baked oatmeal recipes, you can prep this one in advance, but I honestly think it tastes best if you prep and bake it right before serving.
If you want to have all the ingredients ready to go so there’s less prep in the morning, here’s what I recommend:
Mix together your dry ingredients in a bowl, cover and let sit out on the counter until morning.
Mix together all the wet ingredients in another bowl, cover and store in the fridge until morning.
In the morning, simply mix the wet and dry ingredients together, pour oatmeal mixture into your prepared baking dish and bake.
See my note above about how to make the coconut butter icing in advance.
If you have leftovers, you can store this gingerbread baked oatmeal in an airtight container in the fridge for up to five days. I love taking a slice out, heating it up in my toaster oven (or microwave) and drizzling fresh coconut butter icing on top in the morning!
If you make this gingerbread baked oatmeal, please be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is so helpful for the EBF team and other EBF readers.