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.
Servings: 6
Ingredients
- 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
- 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.
Video
Notes
- 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.
Nutrition
Serving: 1/6 of recipe | Calories: 323kcal | Carbohydrates: 46g | Protein: 6g | Fat: 15g | Sodium: 349mg | Fiber: 7g | Sugar: 19g