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GINGERBREAD BAKED OATMEAL

Baked oatmeal with molasses and warm, gingerbread spices. Spend 45 minutes and have breakfast all week!


plate of gingerbread baked oatmeal


Oatmeal is the perfect start to the day! No one can convince me otherwise. Baked oatmeal simultaneously makes my morning oatmeal even quicker while also making me feel highly put together. It works just as well for those early manic mornings as it does for leisurely mornings that deserve the brunch treatment. This is what I call a win-win situation.


Today’s recipe is Baked Gingerbread Oatmeal. Spring right now in Minnesota is rather chilly and rainy. Yes, gingerbread flavors are more wintry, but as long as it’s cold enough in the drafty house to wear a fluffy bathrobe as I stumble bleary-eyed from my bedroom, it’s cold enough for that tempting mix of warm spices. Personally, though, I’d eat this year round. 


Baked oatmeal is an easy and great way to pack a variety of nutrient dense ingredients into one bowl. As a bonus, you can warm it up like traditional hot cereal or take a slice of it cold on-the-go. It is the perfect option for meal prep because you can make a batch once that lasts all week, unless you’re like me and can’t stop nibbling at it, then it may only last a few days. If you top it with your favorite cream cheese glaze, it’s like waking up to dessert!


This version is lightened up by the addition of riced cauliflower. I pinky promise you won’t taste it; it just aids the wet ingredients in keeping this breakfast casserole moist, while adding a dose of vitamins and minerals, such as vitamin C, vitamin B6, magnesium, calcium, potassium, and protein. It also adds additional fiber, which will help keep you full until lunchtime. If it totally weirds you out, though, you can try subbing shredded carrots; I used a combination of both. The texture is a bit different because the carrot doesn’t totally puree and melt into the baked oatmeal. I use a combination of brown sugar and molasses for sweeteners. I typically skip refined sugars, but in this case, a couple tablespoons of brown sugar seemed to draw out and balance the flavors of the spices and molasses. You could use coconut sugar instead, if you prefer. I like to bake with almond milk, but you can substitute any dairy or non-dairy milk in its place. A binders, I added flax “eggs” and applesauce. I’ve also used pumpkin puree, though, instead of the applesauce, which worked, especially in the autumn when it’s easily accessible and on sale. You could use melted coconut oil, or a different neutral oil, too, or even mashed banana. For the sake of flavor, I recommend applesauce or oil. The spice mixture is ground cinnamon, ginger, and cloves, which creates the gingerbread vibes. Between these spices and the molasses, this baked oatmeal smells so heavenly!


The best thing about this recipe is how easy it is, which is a necessity for me as I’m usually frantically meal-prepping and throwing together work snacks the night prior. While I’d love nothing more than to channel my inner Julia Child, I’m typically partial to quick and simple meals. I leave the fancy options for rare occasions when the mood strikes, and I feel like wearing pearls and an apron. Give yourself 10 minutes to blend up the wet ingredients, then pour them over the dry ingredients. Bake, and 30-35 minutes later, you can go to bed feeling accomplished and ready for another crazy week. Then let this Baked Gingerbread Oatmeal be your morning motivation to rise and shine!


Want more oatmeal recipes? Check out this delicious Brownie Baked Oatmeal!





GINGERBREAD BAKED OATMEAL (GF, DF, SD)

Yield: 8X8 baking dish; approximately 4-6 servings


What You'll Need:

  • 3 cups rolled oats

  • 1½ teaspoons baking powder

  • ½ teaspoon salt

  • 1¼ teaspoons ground cinnamon

  • ½ teaspoon ground ginger

  • ½ teaspoon ground cloves

  • 2 cups frozen riced cauliflower, thawed

  • ¼ cup ground flaxseed, soaked 5 minutes in ¼ cup water

  • 3 tablespoons brown sugar

  • ¼ cup molasses

  • 2 teaspoons pure vanilla extract

  • ½ cup unsweetened applesauce

  • 1 cup almond milk, or other dairy or non-dairy milk

How To Make it

1.  Preheat the oven to 350 degrees. In a large bowl, combine oats with baking powder, salt, cinnamon, ginger, and cloves. Set aside.

2. Add the remaining ingredients to the bowl of a food processor or blender. Blend on high until creamy and thoroughly incorporated.

3. Pour the wet mixture over the oats, and stir, making sure there are no pockets of dry ingredients remaining.

4. Grease an 8X8 glass baking dish. Pour the oatmeal batter into the dish and ensure it is evenly distributed. Bake for 30-35 minutes, or until the oatmeal is set and golden brown. Mine took 35 minutes. Allow to cool, then slice and serve, or refrigerate until ready to eat. 



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Abby

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