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
One of my favorite things about baked oatmeal is that you can make it ahead of time. There are a couple options that work really well. Here’s what I recommend:
Option 1: Bake and Then Reheat Before Serving
Prepare baked oatmeal as the recipe suggests. Once baked, let the oatmeal cool, cover the baking dish and place in the fridge. You can do this 1-2 days in advance. When ready to serve, take oatmeal dish from fridge, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set toaster oven to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.
Option 2: Prep as Much as You Can Without Baking
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 as recipe suggests.
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.
Gingerbread Baked Oatmeal
5 from 19 votes
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.
Spray an 8-inch square baking dish with cooking spray.
In a large bowl, mix together the oats, baking powder, cinnamon, cloves, ginger and salt. Stir to combine.
Add in the milk, bananas, maple syrup, molasses, coconut oil, flaxseed and vanilla. Stir well to combine and gently add in 1/4 cup walnuts.
Carefully pour oatmeal mixture into the prepared baking dish.
Scatter walnuts across the top.
Bake for 30 to 35 minutes, until the top is golden and center is set. Remove from the oven and let cool for a few minutes.
While oatmeal is baking, add coconut butter, almond milk and maple syrup in a small sauce pan over low heat and whisk until it's warm and starts to become thin enough to drizzle.
Drizzle icing over the gingerbread baked oatmeal and serve.
For storage: store in the refrigerator in an airtight container for up to 4 days.
To reheat: To reheat the whole baked oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set toaster oven to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.
You can sub 1/4 cup applesauce for the bananas if needed.