Gingerbread Baked Oatmeal is a cosy, holiday-inspired breakfast that brings the warmth of ginger, cinnamon, and molasses to each hearty bite. This Christmas baked oats recipe is perfect for meal prepping a festive breakfast or enjoying a delicious start to a chilly winter morning.
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Why you'll love this recipe
Christmas breakfast. This gingerbread baked oatmeal combines warm spices like ginger and cinnamon, bringing a festive flavour to breakfast (just like my gingerbread granola or gingerbread overnight weetbix)
Meal prep-friendly. Just like my other baked oatmeal recipes (you absolutely HAVE to try my almond croissant baked oats), you can make a batch ahead of time, and enjoy cozy, Christmas-inspired breakfasts throughout the week.
Versatile toppings. Customise the gingerbread oatmeal with yoghurt, berries, nuts, or a drizzle of maple syrup (or maybe some raspberry chia jam) for a breakfast that fits your taste!
Ingredients
Gingerbread spice. A blend of warming spices that includes ginger, cinnamon, allspice, and cloves, adding rich holiday flavour to the baked oatmeal. You can make your own and customise to your flavour preferences, or you can use store bought.
Rolled oats. The hearty base of the recipe, rolled oats provide a chewy texture and are ideal for creating a filling, nutritious breakfast.
Flour. Adds structure to the baked oatmeal, giving it a more cake-like consistency.
Egg and chia seeds. Help bind the ingredients together and provide a thickening effect so the gingerbread baked oats is cake-like.
Milk. Creates a creamy, moist texture; any dairy-free alternative like almond or oat milk can be used for a non-dairy version.
Molasses. Essential for the gingerbread flavour - like in the classic gingerbread cookies - molasses adds a rich, slightly smoky sweetness to the oatmeal.
Brown sugar. Adds sweetness with a hint of caramel, balancing the spices and giving the baked oatmeal a delicious, warm flavour.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make gingerbread baked oatmeal
- Preheat the oven
Set your oven to 175°C (350°F) and grease a medium-sized baking dish to prevent sticking.
- Mix dry ingredients
In a large mixing bowl, combine the rolled oats, flour, protein powder (if using), chia seeds, gingerbread spice (ground ginger, cinnamon, allspice, cloves), and brown sugar. Stir until well mixed.
- Add wet ingredients
Then add the wet ingredients and mix well with the dry ingredients until combined.
- Bake
Pour the gingerbread oatmeal mixture into the prepared baking dish, spreading it evenly. Bake for 30-50 minutes (depending on how cakey you want it), or until the top is set and slightly golden. A toothpick inserted in the centre should come out mostly clean with a few crumbs
- Cool and serve
Let the gingerbread baked oatmeal cool for a few minutes before slicing. Enjoy warm, or add toppings like Greek yogurt, fresh fruit, or a sprinkle of extra cinnamon for extra holiday flair. I like adding homemade gingerbread people to really amp up the gingerbread breakfast theme.
Top Tip
Enhance the gingerbread flavour: For an even bolder gingerbread taste, feel free to add an extra pinch of ground ginger or cinnamon. If you love warm spices, this can make the oatmeal feel even more festive!
Meal prep and leftovers
Gingerbread baked oatmeal is an ideal meal prep option, offering a cozy, holiday-inspired breakfast that's easy to portion and enjoy throughout the week. Prepare it in advance, slice it into individual servings, and store for quick breakfasts or snacks. Or you can bake ahead of time and heat up on Christmas morning for a no-fuss holiday-themed breakfast.
Storing
Keep the baked oatmeal in an airtight container in the fridge for up to 4-5 days. To keep portions handy, pre-cut and store gingerbread baked oats in individual containers or wrap in plastic wrap for grab-and-go options.
Reheating
Reheat in the microwave for 20-30 seconds or in the oven at a low temperature until warmed through. If serving the gingerbread oatmeal with toppings like yoghurt and berries, make sure to add these after warming up (or you could have it cold - which is perfect for the Australian summer)
Freezing
There's a number of ways you can freeze baked oats. Wrapping them as close as possible is the best way to keep them fresh and away from freezer burn. I have a whole post on freezing oatmeal if you want more tips and tricks.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
Other gingerbread-inspired recipes
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
Gingerbread Baked Oatmeal
Ingredients
Gingerbread spice (store bought or make own)
- 10 g (1 tbsp) ground ginger
- 10 g (1 tbsp) ground cinnamon
- 6 g (2 tsp) allspice
- 6 g (2 tsp) ground cloves
Gingerbread baked oatmeal
- 170 g (2 cups) rolled oats
- 100 g (¾ cup) flour
- 55 g (½ cup) protein powder optional (see note 1)
- 2 eggs (subs note 2)
- 40 g (¼ cup) chia seeds
- 250 ml (1 cup) milk (subs note 3)
- 60 ml (¼ cup) molasses
- 50 g (¼ cup) brown sugar
Instructions
- Preheat oven. Set the oven to 175°C (350°F) and grease a medium baking dish to prevent sticking.
- Combine dry ingredients. In a large bowl, mix rolled oats, flour, protein powder (if using), chia seeds, gingerbread spice (ginger, cinnamon, allspice, cloves), and brown sugar until well combined.
- Add wet ingredients. Pour in the wet ingredients and stir until everything is evenly mixed.
- Bake. Transfer the gingerbread oatmeal mixture to the baking dish, spreading it evenly. Bake for 30-50 minutes, depending on desired texture (See Note 4), until the top is set and golden. A toothpick should come out mostly clean with a few crumbs.
- Cool and serve. Let cool briefly before slicing. Enjoy warm with toppings like Greek yogurt, fresh fruit, or a sprinkle of cinnamon. Adding a mini gingerbread cookie can enhance the festive feel! See this post for tips & tricks on freezing baked oatmeal
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