Vegan Gingerbread Baked Oatmeal
User Reviews
5
Vegan Gingerbread Baked Oatmeal
Description
The Vegan Gingerbread Baked Oatmeal brings together oats seasoned with baking powder, gingerbread spice blend, and salt before being mixed with chopped pecans, candied ginger, and chia seeds. The wet ingredients include molasses, maple syrup, warm non-dairy milk, and applesauce, which soak into the oats and produce a moist, dense baked casserole after cooking in the oven.
Baking at 350°F for 35 to 40 minutes creates a texture with slightly crisp edges and a soft interior, enriched by the warming spices and hints of ginger from the candied additions. Topping with halved pecans or cinnamon sugar before baking adds extra crunch and sweetness.
This oatmeal bake slices easily and can be served warm with vegan whipped cream, yogurt, or additional maple syrup. It is suitable as a make-ahead breakfast or snack, keeping refrigerated for up to four days and reheated in microwave or oven to restore warmth and texture.
Notes advise substituting with other grain flakes such as quinoa or rice flakes if gluten-free oats are not available. Doubling the recipe requires a larger pan and potentially adding oats if the mixture is too wet. Using stoneware pans results in less browning and a softer edge, while regular cake pans create a crisper finish. The nutrition information corresponds to one serving.
Ingredients
- 2 cups old fashioned oats ,use certified gluten-free if needed, see notes for substitution
- 1 tsp baking powder
- 1.5 tsp gingerbread spice or 1 tsp gingerbread spice + 1/2 tsp cinnamon
- 1/4 tsp salt
- 3 tbsp pecans or omit for nutfree, or walnuts, chopped
- 1 tbsp coconut
- 3 tbsp candied ginger chopped
- 1 tbsp chia seeds
- 3 tbsp light molasses (or 2 tbsp dark molasses)
- 3 tbsp maple syrup
- 1 cup non-dairy milk warm, such as coconut or almond
- 1/4 cup applesauce
- dates chocolate chips, dried fruit, chopped, optional add ins
Instructions
- Mix all the dry ingredients from oats to chia seeds in a baking dish(9 by 9 inch or 8 by 10 inch or similar). Add dates or other optional add ins and mix in. Add the molasses, maple, non dairy milk and apple sauce and mix well. Let the mixture sit for 15 mins for the oats to soak in some of the liquid. Top the oatmeal with halved pecans(optional) or top with cinnamon sugar (2 teaspoons coconut sugar and 1/2 tsp cinnamon )
- Preheat the oven to 350 deg F (180 c). Bake the oatmeal for 35 to 40 mins. Take the pan out of the oven, Brush some maple syrup so the pecans get a glaze.
- Cool for 10 mins, then Slice and serve with whipped coconut cream, yogurt, or maple syrup.
- Store: Store unbaked at step 4. Store the baked oatmeal in a closed container in the fridge for upto 4 days.
- Reheat: Reheat the refrigerated oatmeal in a microwave or in the oven for 10 mins or so to crisp
Notes
- Certified gluten-free oats may be used to avoid gluten; alternatively, use other grain flakes like quinoa or rice flakes.
- When doubling the recipe, adjust liquid and oats proportionally and bake in a larger pan for even cooking.
- Stoneware pans yield a softer bake with less browning, whereas metal pans create crisper edges.
- Store baked oatmeal in a refrigerator-safe container for up to four days and reheat in microwave or oven before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 22281 kcal
% Daily Value*
| Calories | 222.81kcal | 11% |
| Carbohydrates | 38.52g | 13% |
| Protein | 4.84g | 10% |
| Fat | 7.04g | 11% |
| Saturated Fat | 1.16g | 6% |
| Sodium | 126.19mg | 5% |
| Potassium | 370.14mg | 8% |
| Fiber | 4.53g | 18% |
| Sugar | 18.79g | 38% |
| Calcium | 145.45mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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