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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