Gingerbread Baked Oatmeal


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.

Gingerbread baked oatmeal drizzled with frosting. Baking dish is surrounded but a bowl of icing, mini Christmas trees, and a whisk.

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.

Baking dish with gingerbread baked oatmeal drizzled with frosting.

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

  • rolled oats
  • 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
  • maple syrup and molasses 
  • coconut oil
  • ground flaxseed
  • vanilla extract
  • warm spices: ground cinnamon, ground cloves, ground ginger
  • baking powder and sea salt
  • walnuts

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!

Mixing bowl with the ingredients for gingerbread baked oatmeal being mixed.

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.

Slice of gingerbread baked oatmeal with frosting and a fork on a plate.

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

  1. 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

  1. Mix together your dry ingredients in a bowl, cover and let sit out on the counter until morning.
  2. Mix together all the wet ingredients in another bowl, cover and store in the fridge until morning.
  3. In the morning, simply mix the wet and dry ingredients together, pour oatmeal mixture into your prepared baking dish and bake as recipe suggests.

Slice of gingerbread baked oatmeal with a bite taken out of it.

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!

Here Are More Festive Holiday Breakfasts to Try:

Spatula lifting a slice of gingerbread baked oatmeal out of a baking dish.

More Oatmeal Recipes:

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.
Baking dish with gingerbread baked oatmeal drizzled with frosting.
Prep Time 15 minutes
Cook Time 35 minutes
Servings 6


  • 2 cups old fashioned rolled oats
  • 2 cups unsweetened vanilla almond milk
  • 2 ripe bananas, sliced*
  • 2 Tablespoons maple syrup
  • 1 1/2 Tablespoons molasses
  • 1 Tablespoon coconut oil, melted
  • 1 Tablespoon ground flaxseed*
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • ½ teaspoon ground ginger
  • 1/2 teaspoon sea salt
  • 1/4 cup walnuts + more for topping

Coconut Butter Icing

  • ¼ cup coconut butter, melted
  • 2 Tablespoons maple syrup
  • 2 Tablespoons almond milk


  • Preheat oven to 375°F.
  • 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.
  • You can sub an egg for the flaxseed if needed.


Serving: 1/6 of recipe Calories: 323kcal Carbohydrates: 46g Protein: 6g Fat: 15g Sodium: 349mg Fiber: 7g Sugar: 19g
Course: Breakfast
Cuisine: American
Keyword: gingerbread baked oatmeal


Please leave a comment and star rating on this post and share on social media using the hashtag #eatingbirdfood. I love seeing your recipe shares!
This post may include affiliate links. Thank you for your support.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

    1. Madeline
      July 29, 2021 AT 10:42 am

      4 stars
      Here I am making this in the middle of summer and still loving it :). I had to change it up a bit because I thought the cloves made it too spicy, so I added more banana and maple syrup. I also reccomend adding raisins to it as I added a few on top and wished I had used more! Instead of cashew butter, I used peanut butter for the ‘icing’ and the effect was everything I could ever ask for. Like all these baked oatmeal recipes, this one is super versitile and an amazing breakfast any time of year!

      1. Brittany Mullins
        August 2, 2021 AT 11:11 am

        Woo!! So glad this baked oatmeal has been such a hit. Thanks so much for the review, Madeline! I really appreciate it 🙂

    2. Nicole
      February 28, 2021 AT 7:24 pm

      4 stars
      Your baked oatmeal recipes have become a weekly go-to for me and I was so excited to try this one because I am OBSESSED with all things gingerbread flavored. I didn’t love this recipe, though. The banana flavor came through a little too strong for my preference and didn’t mesh well with the spices. I will re-make this recipe in the future and try it with applesauce.

    3. Samantha
      February 28, 2021 AT 4:21 pm

      5 stars
      Tastes like gingerbread but without extra sugar! The bananas are nice for sweetness and consistency.

      1. Brittany Mullins
        February 28, 2021 AT 11:17 pm

        So glad you loved this recipe, Samantha. Thanks for the review. I so appreciate it!

    4. Lindsey
      February 27, 2021 AT 2:44 pm

      5 stars
      This might be my favourite baked oatmeal! The coconut butter is a must in my opinion.

      1. Brittany Mullins
        February 28, 2021 AT 11:39 pm

        Woo!! So glad you loved this recipe, Lindsey!! I agree on the coconut butter. 🙂 Thanks for the review. I so appreciate it!

    5. Denise
      February 24, 2021 AT 10:35 pm

      5 stars
      Molasses ginger cookies are one of my favorites and this is a much healthier way to enjoy all those flavors! Will be making this year round for some yummy molasses goodness!

      1. Brittany Mullins
        February 25, 2021 AT 5:58 pm

        So glad you loved this recipe, Denise!! Thanks for the review. I so appreciate it!

4 bowls of oatmeal topped with a variety of fruit, nuts, nut butter, chocolate chips and toppings.



Eating oatmeal doesn’t have to be boring!



Subscribe to our list and get your free printable PDF of the 3 Day Clean Eating Meal Plan and Shopping List!