Gingerbread baked oatmeal, just in time for Christmas! This baked oatmeal combines applesauce, molasses, brown sugar and warm spices for a breakfast treat that tastes just like gingerbread cake!
Be careful that there are a bunch of different types of molasses. “Light molasses” and “blackstrap molasses” will not result in a delicious gingerbread flavor. “Dark molasses” is what we typically use in gingerbread, and it’s easy to find in the supermarket (usually with the maple syrup, corn syrup, etc.)
Baked oatmeal is my favorite breakfast because it’s convenient, filling, and easy to meal prep. I wouldn’t bother eating a relatively-wholesome breakfast if hadn’t already prepared it, ready to go first thing in the morning.
I don’t ever reheat this — I just grab it from the fridge and eat it cold. You, however, can reheat this if you want. I suspect that baked oatmeal reheats particularly well.
I topped my oatmeal with a little bit of Greek yogurt and a tiny gingerbread cookie – check out Olive Oil Gingerbread Cut-Out Cookies here.
If you like this holiday-inspired baked oatmeal recipe, you might also enjoy:
Gingerbread Baked Oatmeal
Ingredients
- 1 cup unsweetened applesauce
- ½ cup dark molasses
- ¼ cup packed brown sugar
- ¼ cup liquid egg whites
- 1 tablespoon melted butter
- 1 teaspoon baking powder
- 2 teaspoon ground ginger
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 2 cups milk of your choice
- 3 cups uncooked old fashioned rolled oats
Instructions
- Preheat the oven to 375 °F. Lightly spray a 9×13-inch baking dish with nonstick spray.
- In a large bowl, whisk together the applesauce, molasses and brown sugar.
- Beat in the egg and egg white with a whisk.
- Whisk in the melted butter, baking powder, spices and salt.
- Stir in the milk
- Stir in the oats
- Pour the mixture into the prepared baking dish. Bake for about 45 minutes. The oatmeal is done when the edges are golden-brown and when a toothpick inserted into the center of the oatmeal comes out clean.
