Gingerbread Baked Oats (Single Serving)
A favorite breakfast that anyone can make now with a holiday twist. This gingerbread baked oatmeal has the perfect amount of sweetness and quintessential spice!
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As you probably know by now, baked oatmeal is one of my favorite breakfasts. It is easy to throw together and bake the morning of or prep ahead of time.
These gingerbread baked oats satisfy that sweet tooth and are easily be made vegan and gluten free. Baked oats are also extremely satiating, keeping you full all morning long. I love making them on days when I know my next meal isn’t going to be for a while.
Because I make baked oats regularly, I absolutely had to create a seasonal holiday flavor. Gingerbread is such a good flavor to incorporate into baked oats.
The quintessential gingerbread flavor comes from molasses, cinnamon, nutmeg, clove and ginger. The baked oats are naturally sweetened with mashed banana and maple syrup.
Ingredients
Equipment
- Mixing bowl
- 10-12oz Ramekin or baking dish
- Measuring cups and spoons
- Small rubber spatula
Instructions
Preheat the oven to 400 degrees.
In a small mixing bowl, add banana first and mash with fork. Add rolled oats, milk of choice, maple syrup, chia seeds, vanilla, baking powder, molasses, spices and salt.
Mix everything together and allow the batter to sit for 10 minutes, to allow the oats to absorb some moisture.
Pour oats into a greased ramekin (10-12oz ramekin recommended, like this one) and smooth into an even layer.
Bake for 25-30 minutes. Remove baked oats from oven and allow to cool 5 minutes before enjoying.
Top with Christmas sprinkles to add more festivity or a nut butter on top (optional).
HOW TO MEAL PREP GINGERBREAD BAKED OATS
Muffins: Double the recipe and divide oats evenly amongst muffin tins. Bake at 375 for 15-20 minutes.
Bars: Triple the recipe (everything except baking powder, do 2 tsp baking powder), pour batter into greased 8×8 inch baking pan and spread into an even layer. Bake at 400 for 35-40 minutes. Allow to cool 10-15 minutes, then cut into bars.
Storage: Store muffins/bars in air tight containers in the refrigerator for up to 5 days.
SUBSTITUTIONS
Oats: Use gluten free oats, if needed
Milk: Can use regular milk or any plant based milk. I used almond milk
Maple Syrup: You can use 1 tbsp of monk fruit syrup in place of the maple syrup
Mashed banana: You can use 2-3 tablespoons of apple sauce or an additional 1 tablespoon of maple syrup in place of the mashed banana
Protein powder: Feel free to add a scoop of protein powder to the oats base
More Baked Oatmeal Recipes
- Pecan Pie Baked Oats
- Pumpkin Pie Baked Oats
- Apple Pie Baked Oats
- Chocolate Chip Cookie Dough Baked Oats
- Apple Oat Crumble Bars
As always, if you make this recipe please let me know by commenting/rating below. If you take a picture, tag me on Instagram @thechowdown. I love seeing your recreations!
Gingerbread Baked Oats
Ingredients
- 1/2 banana mashed
- 1/2 cup rolled oats
- 1/2 cup almond milk
- 1 tbsp chia seeds
- 1 1/2 tbsp maple syrup
- 1 tsp vanilla
- 1 tsp baking powder
- 1 tsp blackstrap molasses
- 1/4 tsp cinnamon
- 1/4 tsp ginger
- 1/8 tsp ground cloves
- 1/8 tsp nutmeg
- Pinch of salt
Instructions
- Preheat the oven to 400 degrees. In a small mixing bowl, add banana first and mash with fork. Add rolled oats, milk of choice, maple syrup, chia seeds, vanilla, baking powder, molasses, spices and salt. Mix everything together and allow the batter to sit for 10 minutes, to allow the oats to absorb some moisture.
- Pour oats into a greased ramekin (10-12oz ramekin recommended, like this one) and smooth into an even layer. Bake for 25-30 minutes.
- Remove baked oats from oven and allow to cool 5 minutes before enjoying. Top with Christmas sprinkles to add more festivity or a nut butter on top (optional).
