Gingerbread Baked Oatmeal
User Reviews
4.3
Gingerbread Baked Oatmeal
Description
This baked oatmeal recipe features rolled oats mixed with almond milk, ripe bananas, maple syrup, molasses, and warm spices including cinnamon, cloves, and ginger. Coconut oil and ground flaxseed bind the dish while adding moisture and nutrition. Baking yields a dish with a golden top and a set but tender center. Walnuts contribute crunch both inside and as a topping.
The coconut butter icing, made by gently warming coconut butter with maple syrup and almond milk, adds a creamy sweetness that complements the gingerbread spices. The flavors balance between the natural sweetness of bananas and maple syrup with the deep molasses and spice notes.
Serve warm for breakfast or brunch, providing a filling, spiced oat dish that can substitute for traditional baked goods. The recipe is ideal for making ahead and reheating as needed.
Notes indicate that the whole baked oatmeal can be reheated covered in a 350°F oven or individual portions warmed in a toaster oven or microwave. Bananas can be replaced with applesauce and flaxseed with an egg as alternatives, offering flexibility for ingredients or dietary needs.
Ingredients
- 2 cups rolled oats old fashioned
- 2 cups almond milk unsweetened vanilla
- 2 banana sliced, ripe
- 2 Tablespoons maple syrup
- 1 ½ Tablespoons molasses
- 1 Tablespoon coconut oil melted
- 1 Tablespoon Flaxseed ground
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon cloves ground
- ½ teaspoon ground ginger
- ½ teaspoon salt sea salt
- ¼ cup walnuts plus 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.
Notes
- Reheat the entire baked oatmeal covered in a 350°F oven for about 20 minutes.
- Warm individual portions in a toaster oven at 350°F for 5-10 minutes or microwave for 1 minute.
- Substitute ½ cup applesauce for bananas if needed.
- Substitute one egg for the flaxseed if preferred or required.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Serving | 1/6 of recipe | |
| Calories | 323kcal | 16% |
| Carbohydrates | 46g | 15% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Sodium | 349mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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