Since becoming a wife and mother meal prepping has become a big part of my Sunday routine. All my produce gets cleaned and ready for use and I like to prep quick lunches and easy snacks. I also like to have an easy breakfast option available. I absolutely love oatmeal; however, it’s not easy for weekday mornings when we’re running around getting ready for our days. This baked gingerbread oatmeal is perfect because once baked it reheats very well.
The major component of this recipe is oatmeal (surprising, right?). You will want to use rolled oats; quick cooking oats will not maintain their shape and will get mushy when cooked. Oatmeal is an excellent source of fiber which helps to keep you fuller longer and gives you energy. Also, the oats happen to make this recipe gluten free.
Three different natural sweeteners make this recipe sweet and flavorful: molasses, maple syrup and applesauce. For the molasses you will want to look for unsulphered (not blackstrap) molasses. My favorite happens to be Brer Rabbit but you can absolutely use any brand you can find at your local grocery store. The maple syrup needs to be pure maple syrup – not maple flavored corn syrup. Also, you will want to make sure to use applesauce that has no sugar added. I make my own applesauce so I know how much sugar goes into it. If you use store bought make sure to check the label.
There are a few ways you can serve this. My favorite is to scoop it out fresh out of the oven and mix in a splash of almond milk. If you let this cool it cuts perfectly into nine even squares for a quick breakfast in the morning. I like to drizzle a vanilla glaze over top to add a touch of fun.
Gingerbread Oatmeal Bake:
- 3 cups rolled oats
- 2 T ground flax seed
- 1 t baking soda
- 1 t cinnamon
- 1/2 t salt
- 1 1/4 cups almond milk (or preferred type of milk)
- 1/4 cup unsweetened applesauce
- 1/4 cup unsulphured molasses
- 1/4 cup pure maple syrup
- 2 eggs
- 1 T coconut oil – melted
- 2 t ground ginger
- 1 t vanilla extract
- 1 cup mini chocolate chips (optional)
- Preheat oven to 350 degrees Fahrenheit and grease an 8×8 baking pan and set aside.
- Mix together oats, flax seed, cinnamon, baking soda and salt.
- In a separate bowl whisk together milk, applesauce, molasses, maple syrup, eggs, coconut oil, ginger and vanilla extract until smooth.
- Pour wet mixture into oat mixture and mix well.
- Stir in chocolate chips.
- Transfer mixture to baking pan and bake for 30-35 minutes or until oatmeal has set up.
- Serve immediately with a splash of milk or allow to cool and cut into nine squares.
- Store leftovers in an airtight container in the refrigerator for up to five days or freeze.
Vanilla Glaze Drizzle (optional):
- 1/2 cup powdered sugar
- 1 t vanilla extract
- Almond milk (or preferred type of milk)
- Mix together powdered sugar, vanilla extract and one tablespoon of almond milk.
- Add almond milk one tablespoon at a time until you reach desired consistency.
- Drizzle over oatmeal squares.
5 thoughts on “Gingerbread Oatmeal Bake”
This looks delicious! I totally am going to try it to have a ready-made breakfast for my guys! I’m gonna figure out how to make it vegan—I’m thinking flax eggs.
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Flax eggs are a great idea! Let me know if you enjoy a vegan version – I’m definitely curious.