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Gingerbread Baked Oatmeal Recipe
Ash Tyrrell

Gingerbread Baked Oatmeal Recipe

I started making this gingerbread baked oatmeal a few winters ago, and now it shows up in my kitchen the second the weather turns cold. I love how my whole house smells like cinnamon and molasses while it bakes, almost like a candle you can actually eat.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 cups old-fashioned rolled oats — go for rolled oats here since quick oats turn mushy and steel-cut oats won't soften properly
  • 2 cups unsweetened vanilla almond milk — any milk works but the vanilla adds a little extra warmth to the flavor
  • 2 ripe bananas sliced — use them ripe with plenty of brown spots for natural sweetness and moisture
  • 2 tablespoons maple syrup — a natural sweetener that pairs beautifully with the warm spices
  • 1 ½ tablespoons molasses — this is what gives the dish its signature gingerbread depth don't skip it
  • 1 tablespoon coconut oil melted — adds richness and helps everything bind together nicely
  • 1 tablespoon ground flaxseed — mixed into the batter it acts as a natural egg replacer and thickener
  • 1 teaspoon vanilla extract — rounds out the spices and adds a little extra warmth
  • 1 teaspoon baking powder — helps the oatmeal rise slightly so it's not too dense
  • 2 teaspoons ground cinnamon — the backbone of that classic gingerbread flavor
  • 1 teaspoon ground cloves — adds a deep warm note, use less if you're not used to a strong clove flavor
  • ½ teaspoon ground ginger — this is where the "gingerbread" really comes through
  • ½ teaspoon sea salt — balances the sweetness and makes the spices pop
  • ¼ cup walnuts plus more for topping — adds crunch, though pecans work great too if that's what you have

Method
 

  1. Start by preheating your oven to 375°F so it's fully hot by the time your batter is ready. Lightly coat an 8-inch square baking dish with cooking spray or a thin layer of coconut oil. Having this step done early keeps the whole process moving smoothly.
  2. In a large bowl, combine the oats, baking powder, cinnamon, cloves, ginger, and salt. Stir everything together well so the spices are evenly distributed throughout the oats. This step only takes about a minute but makes a real difference in the final flavor.
  3. Pour in the almond milk, sliced bananas, maple syrup, molasses, melted coconut oil, flaxseed, and vanilla extract. Stir the mixture thoroughly until everything is fully combined and no dry oats remain at the bottom of the bowl.
  4. Gently fold in a quarter cup of walnuts, being careful not to overmix the batter at this point. This keeps a little texture and crunch scattered throughout instead of everything turning uniformly soft.
  5. Pour the mixture into your prepared baking dish and scatter a few extra walnuts across the top. Bake for 30 to 35 minutes, until the top turns golden brown and the center feels set rather than jiggly.
  6. While the oatmeal bakes, warm the coconut butter, maple syrup, and almond milk together in a small saucepan until smooth and pourable. Once your oatmeal is done, let it cool for a few minutes, then drizzle the icing generously over the top before serving.

Notes

  • I always slice my bananas thin so they blend into the batter more evenly instead of leaving big chunks.
  • I make sure my molasses is fresh, since older bottles lose some of that deep, rich flavor over time.
  • I let the oatmeal rest for a good five minutes after baking, which helps it firm up and slice more cleanly.
  • I like doubling the icing recipe because everyone in my house always wants a little extra drizzle.
  • I toast my walnuts lightly before adding them in, which brings out a much richer, nuttier flavor.