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

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:

  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.
  4. See my note above about how to make the coconut butter icing in advance.

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.

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.

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Baking dish with gingerbread baked oatmeal drizzled with frosting.

Gingerbread Baked Oatmeal

  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6


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.


  • 2 cups 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


  1. Preheat oven to 375°F.
  2. Spray an 8-inch square baking dish with cooking spray.
  3. In a large bowl, mix together the oats, baking powder, cinnamon, cloves, ginger and salt. Stir to combine.
  4. 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. 
  5. Carefully pour oatmeal mixture into the prepared baking dish.
  6. Scatter walnuts across the top.
  7. 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.
  8. 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. 
  9. Drizzle icing over the gingerbread baked oatmeal and serve. 
  10. Store leftover oatmeal bake in an air-tight container in the fridge for up to 4-5 days.


  • You can sub 1/4 cup applesauce for the bananas if needed.
  • You can sub an egg for the flaxseed if needed.
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1/6 of recipe
  • Calories: 323
  • Sugar: 19g
  • Sodium: 349mg
  • Fat: 15g
  • Carbohydrates: 46g
  • Fiber: 7g
  • Protein: 6g

Keywords: gingerbread baked oatmeal

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  1. Brittany! Another winner! You are a genius in the kitchen! You have given my breakfast routine a facelift.

    • Ahh that makes me so happy to hear, Shana! 🙂 I’m so glad you enjoyed this recipe. Thanks for trying it and for coming back to leave a comment + star rating. I appreciate you!

  2. Tastes just like a gingerbread cookie! I added 3 tbsp of chia seeds for some extra crunch. This was something to look forward to eating for breakfast every morning this week! Definitely adding this to my baked oatmeal recipes. My toddler even liked it! Thank you!

  3. I absolutely LOVE your recipes, I’ve been making your different baked oatmeals now for four months and I can’t get enough. Thank you for sharing with us!!

  4. I used the applesauce version bc I had no bananas on hand and it was pretty liquid-y. It took about 50 min in the oven (with tenting) and didn’t quite set up like your other baked oatmeals. Also, my sauce unfortunately refused to come together on the stove top, but the oatmeal still tasted great without.

    • Thanks Georgia, that makes me so happy to hear. 🙂 I’m not sure what could be used as a substitute for coconut butter in the icing, but it’s not a required part of this recipe so you can always skip the icing or just drizzle maple syrup on top!

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