Gingerbread Baked Oatmeal

a photograph of a cake lifter holding up a piece of gingerbread baked oats topped with yogurt and a gingerbread man

Get into the holiday spirit with gingerbread baked oats! With the rich flavours of gingerbread and a soft, warm oatmeal texture, this dish tastes just like gingerbread cookies in breakfast form. Perfectly spiced with cinnamon, ginger, allspice and cloves, with a touch of molasses and brown sugar, it’s ideal for Christmas mornings or any cozy winter day.

Note - measurements can be approximate.

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Prep Time 5

Cook Time 45

Total Time 50

Course Breakfast

Cuisine American

Servings people

Calories 357 kcal

Equipment

Square Baking Dish, approx. 22cm

Ingredients

Gingerbread spice (store bought or make own)

5 g (1 tablespoon) ground ginger
5 g (1 tablespoon) ground cinnamon
3 g (1 teaspoon) allspice
3 g (1 teaspoon) ground cloves

Gingerbread baked oatmeal

170 g (2 cups) rolled oats
60 g (½ cups) flour
60 g (½ cups) protein powder, optional (see note 1)
2 eggs, (subs note 2)
60 g (½ cups) chia seeds
310 g (1 ¼ cups) milk , (subs note 3)
60 g (¼ cups) molasses
50 g (¼ cups) brown sugar

Instructions

Prepare

Preheat oven. Set the oven to 160°C/320°F and grease a medium baking dish to prevent sticking.
Mix together wet ingredients: 2 eggs, 310 g (1 ¼ cups) milk , 60 g (¼ cups) molasses.
Add dry ingredients to wet ingredients and mix well: 60 g (½ cups) flour, 60 g (½ cups) protein powder, 60 g (½ cups) chia seeds, 50 g (¼ cups) brown sugar, 5 g (1 tablespoon) ground ginger, 5 g (1 tablespoon) ground cinnamon, 3 g (1 teaspoon) allspice, 3 g (1 teaspoon) ground cloves, 170 g (2 cups) rolled oats

Bake

Transfer the 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.
Let cool briefly before slicing. Enjoy warm with toppings like Greek yogurt, fresh fruit, or a sprinkle of cinnamon.

Video

Notes

Note 1 - Protein Powder

I recommend a neutral or vanilla flavour. If not using, substitute with equal amounts flour.

Note 2 - Egg

Substitute 1 ripe banana per egg

Note 3 - Milk

Use milk of your preference. Nutrition information based off cows milk.

Note 4 - Cooking Time

Cooking time based on a Square medium casserole approx. 24x24cm. If using a larger one, decrease the amount of time. If using a smaller one, increase the amount of time. This will also vary depending on how "cakey" or "gooey" you want the baked oats. 30 minutes using the above casserole will make it really gooey, 50 minutes will make it more cakey. I like mine in between which is why I state 40 minutes if you like the texture in the pictures.

Serve with

Yoghurt, Fresh fruit, Homemade Raspberry Chia Jam, even sprinkle some Gingerbread Granola on top for added texture and flavour.

Storing

Store in an airtight container in the fridge for up to 5 days

Reheating

Enjoy cold or reheat in microwave for 30-60 seconds.

Freezing

Cut the baked oatmeal into portions, wrap tightly in parchment/baking paper, foil, or in a ziplock bag or vacuum sealer bag. Place in a freezer-safe bag or container.

Nutrition

Calories: 357kcalCarbohydrates: 56gProtein: 18gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 50mgSodium: 57mgPotassium: 513mgFiber: 8gSugar: 21gVitamin A: 172IUVitamin C: 2mgCalcium: 224mgIron: 4mg

Keyword Breakfast meal prep, Breakfast recipe, christmas breakfast, Gingerbread recipe

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