Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Servings: 6
Cozy, filling, and easy breakfast with warm spices and molasses. This gingerbread, baked oatmeal is a delicious vegan and gluten-free breakfast that you can easily whip up at any time!
Ingredients
2 ripe bananas, sliced
2 c. old fashioned rolled oats
2 c. unsweetened vanilla almond milk
2 tbsp maple syrup
1 ½ tbsp molasses
1 tbsp ground flaxseed
1 tsp vanilla
1 tsp ground cloves
½ tsp ground ginger
1 tsp baking powder
2 tsp ground cinnamon
½ tsp sea salt
¼ c. walnuts + more for topping
1 tbsp coconut oil, melted
Coconut Butter Icing:
2 tbsp maple syrup
2 tbsp almond milk
¼ c. coconut butter, melted
How to make Gingerbread Baked Oatmeal
Step 1: Prepare the oven. Preheat it to 375 degrees F. Using cooking spray, grease an 8-inch square baking dish.
Step 2: Place the oats, baking powder, cinnamon, cloves, ginger, and salt in a large mixing bowl. Mix well until blended. Then, pour in the milk. Add the bananas, maple syrup, molasses, coconut oil, flaxseed, and vanilla. Mix well. Lastly, gently fold in ¼ c walnuts.
Step 3: Into the prepared baking dish, pour the oatmeal mixture. On top, scatter the walnuts.
Step 4: Place in the preheated oven and bake for about 30 to 35 minutes or until the top is golden and the center is set. When done, take the dish out of the oven and allow the baked oatmeal to cool for a couple of minutes.
Step 5: In the meantime, place the coconut butter, almond milk, and maple syrup in a small saucepan over low heat, stirring until warm and the mixture begins to thicken enough to drizzle.
Step 6: Over the gingerbread, baked oatmeal, drizzle the icing. Enjoy!
Notes:
If needed, you can swap half c applesauce for the bananas.
Feel free to use egg in place of flaxseed.
Tent the entire baked oatmeal with foil and pop it in the oven. Reheat for about 20 minutes at 350 degrees F. If reheating individual portions, pop them in the toaster for about 5 to 10 minutes at 350 degrees F or in the microwave for about a minute.
Nutrition Facts:
Serving: ⅙ of recipe, Calories: 323 kcal Carbohydrates: 46g Protein: 6g Fat: 15g Sodium: 349mg Fiber: 7g Sugar: 19g