The title says it ALL! Gingerbread is honestly one of my favorite flavors, and this baked oatmeal does not disappoint. It’s bursting with all the yummy gingerbread spices and the molasses adds the best touch in flavor really giving it that gingerbread kick. It’s super easy to make, so flavorful, and makes breakfast so convenient because all you have to do is heat it up! My favorite way to enjoy it is warmed up with a dollop of yogurt, a spoonful of salty peanut butter, and sometimes a little extra drizzle of maple syrup if I’m feeling it!
-3 cups quick oats (you can also sub rolled oats)
-1 3/4- 2 cups almond milk (do 2 cups if you use rolled oats)
-1/3- 1/2 cup maple syrup
-2-3 tbsp blackstrap molasses (I prefer 3 tbsp & I like blackstrap for a richer flavor & it’s full of vitamins & minerals)
-1/2 cup plain greek yogurt
-1 tbsp vanilla extract
-1 tsp baking powder
-2 tsp cinnamon
-2 tsp ginger
-1 tsp cloves
-1/2 tsp nutmeg
-1/2 tsp sea salt
-1 banana, sliced (optional)
Preheat oven to 350 degrees. In a large bowl, whisk together the eggs. Add in the yogurt and mix together. Then pour in the rest of the wet ingredients. Next, add the dry ingredients (except for the banana). Mix it all up then add in the banana. Pour it into a greased 11×7 pan (I used coconut oil) & bake for 25-30 minutes.
*Pan Size: If you use a bigger pan, start checking at 20 minutes and every 5 minutes from there. If you use a smaller pan, start checking at 30 minutes and check every 5 minutes from there!
*Storage: Let the baked oatmeal cool completely. Cover & store it in the fridge for up to a week! It also freezes great if you cut it into slices & put in a freezer bag. To thaw, I just pull a slice out and put it in the fridge overnight. Or just make sure to pull it out and let it sit for a few hours before eating.
*Heating: You can totally eat the oatmeal cold, which I sometimes prefer and have done many times. Or I warm it up in the microwave or the oven!