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
- 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.
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