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. This festive gingerbread oatmeal is soooo delicious! It’s loaded with bold flavors and topped with coconut butter icing that is to die for. I can’t wait to hear what you think about this tasty, healthy breakfast.

Baking dish with gingerbread baked oatmeal drizzled with frosting.

Ingredients in Gingerbread Baked Oatmeal

  • rolled oats –  I recommend using rolled oats for this baked oatmeal, not quick oats or steel cut oats. Make sure your oats are certified gluten free if necessary! I usually purchase Bob’s Red Mill gluten-free old fashioned rolled oats. 
  • almond milk – I like to use vanilla unsweetened almond milk, but you can use whatever milk you have on hand. You can also make homemade almond milk!
  • 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 natural sweeteners that pair beautifully with the ginger flavor!
  • coconut oil – use extra virgin coconut oil if you can. I’ve purchased several different brands of coconut oil before, but Nutiva organic extra virgin coconut oil is my favorite.
  • ground flaxseed – we’re using a flaxseed egg to bind these ingredients together.
  • vanilla extract – a flavor enhancer.
  • warm spices – ground cinnamon, ground cloves and ground ginger come together to create a delicious gingerbread flavor profile.
  • baking powder – a leavening agent.
  • sea salt – to bring the flavors together.
  • walnuts – adds a bit of crunch and texture but they’re totally optional! You can also use a different nut if you prefer, I bet pecans would be delicious.

Coconut Butter Icing

  • coconut butter – I have an easy homemade coconut butter recipe! You’ll need 1/4 cup melted. Just put the jar into hot water to melt it, no need to microwave.
  • maple syrup – a liquid natural sweetener is best for this as it blends into the coconut butter and almond milk easily!
  • almond milk – to thin the coconut butter.
Mixing bowl with the ingredients for gingerbread baked oatmeal being mixed.

How to Make Gingerbread Baked Oatmeal

Mix dry ingredients: To make this baked oatmeal, you’ll start by mixing the dry ingredients together first. Add the oats, baking powder, cinnamon, cloves, ginger and salt into a large bowl and mix to combine.

Add wet ingredients: Next, add in the milk, bananas, maple syrup, molasses, coconut oil, flaxseed and vanilla. Stir well to combine and gently fold in 1/4 cup walnuts.

Bake: Pour the mixture into a prepared baking dish and top with additional walnuts. While your baked oatmeal is baking, make the coconut butter icing!

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

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 a bite taken out of it.

Prepping in Advance

One of my favorite things about baked oatmeal is that you can make it ahead of time. There are a couple of 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.
Spatula lifting a slice of gingerbread baked oatmeal out of a baking dish.

How to Store Leftovers

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!

More Festive Holiday Breakfasts to Try

More Oatmeal Recipes

Be sure to check out all of my oatmeal recipes and holiday recipes here on EBF!

Gingerbread Baked Oatmeal

4 from 55 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
Total Time 50 minutes
Servings 6


  • 2 cups old fashioned rolled oats
  • 2 cups unsweetened vanilla almond milk
  • 2 ripe bananas, sliced*
  • 2 Tablespoons maple syrup
  • 1 ½ 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
  • ½ teaspoon sea salt
  • ¼ cup walnuts + more for topping

Coconut Butter Icing


  • 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. 



  • You can sub ½ cup applesauce for the bananas if needed.
  • You can sub an egg for the flaxseed if needed.
  • 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.


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


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Recipe Rating

    1. Sara
      December 1, 2022 AT 11:54 am

      5 stars
      My daughter is on a major gingerbread kick and we love all EBF baked oatmeals so we gave this a try and it didn’t disappoint! It was a bit spontaneous and I didn’t have coconut on hand so I adlibbed the frosting with 1/4c cream cheese, 2tbl Greek yogurt and the milk and maple as written. It turned out great! Thanks for a festive and tasty breakfast 🙂

      1. Brittany Mullins
        December 1, 2022 AT 1:41 pm

        WOO! I am so glad that you are all loving this recipe, Sara. It is such a delicious holiday breakfast for sure. Thank you so much for sharing your review + star rating, I really appreciate it!

    2. Jess H
      July 28, 2022 AT 12:47 am

      4 stars
      Full disclosure…I made several changes to the recipe. First, I doubled it and made it in a 9×13 pan as I have four kiddos. Second, I was out of maple syrup, so I used honey. Third, I only had one banana so I used that plus 3/4 cup of applesauce. All in all, the recipe was pretty good. Even the pickiest of my kiddos ate it. HOWEVER, the amount of cloves made it almost inedible for me. When I read it I knew it would be an issue, but as I was doing the math and trying to work quickly I forgot and put in the full amount. Yuck. I would do 1/4 t probably. Also, it is a bit gooier/gluier than other baked oatmeals I’ve had. Maybe because of the lack of eggs?

      1. Brittany Mullins
        July 28, 2022 AT 5:58 pm

        I really appreciate your feedback, Jess! I am happy that you were able to adjust this recipe and that it was still enjoyed by you and your family. Thank you for coming back and leaving your review and star rating!

    3. OM
      January 10, 2022 AT 2:55 pm

      5 stars
      Love this recipe, it’s so addictive. I made it twice already, with applesauce instead of bananas, and I only used half a teaspoon of cloves the second time which works better for me.

      1. Brittany Mullins
        January 11, 2022 AT 10:59 am

        Yay!! So thrilled to hear this, Liv. Thanks for the review!

    4. Julia
      December 23, 2021 AT 9:44 am

      What could I replace bananas with? My little one is allergic. Thanks!

      1. Brittany Mullins
        December 23, 2021 AT 12:59 pm

        You can do ½ cup applesauce in place of the bananas. If you make this swap you may want to add a little extra maple syrup because the bananas do sweeten the oatmeal more than applesauce is going to! Let me know if you try it!

    5. Laura
      December 2, 2021 AT 8:49 am

      Will almond butter work for the icing? I can’t find coconut butter at the store.

      1. Brittany Mullins
        December 8, 2021 AT 7:10 pm

        Hey Laura – You could, but using almond butter will definitely change the flavor of the icing. You can also make homemade coconut butter if you want. 🙂

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



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