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.

Print
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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

Description

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.


Ingredients

  • 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

Instructions

  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. For storage: store in the refrigerator in an airtight container for up to 4 days.
  11. 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.

Notes

  • 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

Nutrition

  • 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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    35 comments
    1. Vicki Schaeffer
      December 25, 2020 AT 5:07 pm

      We had this for Christmas breakfast and it was so yummy. I did not add the coconut oil and made it with the applesauce adding an extra Tbsp of the ground flax. We topped with a drizzle of maple syrup instead of the icing.

      1. Brittany Mullins
        December 29, 2020 AT 2:37 am

        So glad this baked oatmeal was a hit! Thanks for making it and for coming back to leave a review. I so appreciate it. 🙂

    2. SarahR
      December 23, 2020 AT 7:15 pm

      Like another reviewer stated, I have also made almost every one of your baked oatmeal recipes and they are all fabulous. The gingerbread is our new Christmas tradition! Thank you!

      1. Brittany Mullins
        December 29, 2020 AT 2:44 am

        Ahh, this makes me so happy to hear! Thanks for the review, Sarah!

    3. Sabrina
      December 16, 2020 AT 12:38 pm

      I’ve made lots of EBF oatmeal–my kiddos love them all! I made the Gingerbread Baked Oatmeal today and it was a hit! So delicious and it makes your house smell like Christmas! 🙂

    4. Brenda F
      December 16, 2020 AT 12:25 pm

      Another great baked oatmeal recipe. I love them-so easy to prep and taste SO good all week! I’m NOT a morning person, but these recipes make mornings better.

      1. Brittany Mullins
        December 17, 2020 AT 7:25 pm

        Ahh yay, that makes me so happy to hear! I’m so glad you loved this recipe. Thanks for making it and for coming back to leave a review. I so appreciate it!

    5. Steph
      December 14, 2020 AT 5:34 pm

      Delish!! Easy to make with kids! I added chocolate chips because… Chocolate lol. Great recipe!

      1. Brittany Mullins
        December 14, 2020 AT 11:36 pm

        You can never go wrong with added chocolate chips!! So glad this recipe was a hit. Thanks for making it and for coming back to leave a review. I so appreciate it. 🙂

    6. Erica
      December 14, 2020 AT 10:23 am

      Yum!! Huge hit for breakfast this morning! This hits all my wish list for a filling, satisfying breakfast. It’s sweetened just right and with fruit and natural sugars–I love that your recipes are not loaded with sugars!! Thank you!! Definitely will be making this again😁

      1. Brittany Mullins
        December 14, 2020 AT 11:45 pm

        Woo!! That makes me so happy to hear, Erica. I’m so glad this baked oatmeal was a hit!! Thanks for making it and for coming back to leave a review. I so appreciate it. 🙂

    7. Vicki S
      September 13, 2020 AT 9:12 am

      Why is there coconut oil in it? Probably not necessary since walnuts are added.

      1. Brittany Mullins
        September 13, 2020 AT 10:37 pm

        It adds fat and richness, but you can certainly leave it out if you’d like!

    8. Shana
      May 23, 2020 AT 2:39 pm

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

      1. Brittany Mullins
        May 25, 2020 AT 11:33 pm

        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!

    9. Amy
      January 17, 2020 AT 10:41 pm

      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!

      1. Brittany Mullins
        January 18, 2020 AT 5:32 pm

        Ahh yay!! That makes me so happy to hear, Amy. Thanks for trying my recipe and for coming back to leave a comment and star rating, I really appreciate it. 🙂

    10. Hillary
      January 15, 2020 AT 11:57 am

      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!!

      1. Brittany Mullins
        January 16, 2020 AT 1:55 pm

        Oh yay!! This makes me so happy to hear. Thank you so much for coming back to leave a comment and star rating. I so appreciate it!

    11. Sarah
      December 21, 2019 AT 10:48 pm

      Can I sub the molasses? I’m lactose intolerant.

      1. Brittany Mullins
        December 23, 2019 AT 12:31 pm

        You should be fine with the molasses even if you’re lactose intolerant, but you can always skip it if needed!

    12. Michelle
      December 21, 2019 AT 11:15 am

      Delicious!

      1. Brittany Mullins
        December 23, 2019 AT 12:35 pm

        Yay!! I’m glad you enjoyed this baked oatmeal, Michelle. And thanks for coming back to leave a comment + star rating. I so appreciate it. 🙂

    13. Paul
      December 18, 2019 AT 8:54 am

      Thank you for sharing such a tasty & healthy recipe with us. Eagerly waiting for more such amazing recipes.

      1. Brittany Mullins
        December 18, 2019 AT 4:59 pm

        Thanks Paul! I’m so glad you’re enjoying the recipes. 🙂

    14. Amy
      December 17, 2019 AT 12:05 pm

      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.

      1. Brittany Mullins
        December 18, 2019 AT 5:23 pm

        Hey Amy – I’m so sorry to hear that the oatmeal didn’t turn out the best for you. Did you change anything else about the recipe?

    15. Mandy
      December 16, 2019 AT 8:08 pm

      Could you sub molasses? Thanks

      1. Brittany Mullins
        December 17, 2019 AT 2:03 pm

        Hey Mandy! I would just use extra maple syrup if you wanted to omit the molasses.

        1. Catie
          December 14, 2020 AT 9:34 pm

          If I don’t have molasses would it be better to leave it out or replace it with maple syrup?

          1. Brittany Mullins
            December 14, 2020 AT 11:34 pm

            You can leave the molasses out, it just won’t have that same gingerbread taste!

    16. Paige Cassandra Flamm
      December 16, 2019 AT 6:32 pm

      This looks so good! Totally making this for breakfast in the morning!

      Paige
      http://thehappyflammily.com

      1. Brittany Mullins
        December 17, 2019 AT 2:04 pm

        Woot woot!! Definitely let me know what you think.

    17. Georgia
      December 16, 2019 AT 12:47 pm

      Is there anything I could sub for coconut butter?
      PS- Love your recipes!!!

      1. Brittany Mullins
        December 18, 2019 AT 5:54 pm

        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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