Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Yield: 6
Perfect for a cosy breakfast, this gluten-free and vegan Gingerbread Baked Oatmeal is excellent for everybody. Easy and quick, this sure hits all the right spots!
INGREDIENTS
2 c rolled oats
2 c unsweetened vanilla almond milk
2 ripe bananas, sliced*
2 tbsp maple syrup
1 1/2 tbsp molasses
1 tbsp coconut oil, melted
1 tbsp ground flaxseed*
1 tsp vanilla
1 tsp baking powder
2 tsp ground cinnamon
1 tsp ground cloves
½ tsp ground ginger
1/2 tsp sea salt
1/4 c walnuts + extra for topping
Coconut Butter Icing:
¼ c coconut butter, melted
2 tbsp maple syrup
2 tbsp almond milk
How to make Gingerbread Baked Oatmeal
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Use cooking spray to grease an 8-inch square baking dish.
Step 3: Place the oats, baking powder, cinnamon, cloves, ginger, and salt in a large bowl. Mix well.
Step 4: Stir in the milk, bananas, maple syrup, molasses, coconut oil, flaxseed, and vanilla. Gently fold in about 1/4 cup of walnuts.
Step 5: Into the prepared baking dish, slowly transfer in the oatmeal mixture and sprinkle with walnuts across the top.
Step 6: Place inside the preheated oven. Bake for about 30 to 35 minutes or until the middle is set and the top is golden.
Step 7: Once done, remove from the oven and allow to cool for several minutes.
Step 8: Meanwhile, whisk the coconut butter, almond milk, and maple syrup in a small saucepan over low heat until warm and begin to have a thin consistency.
Step 9: Before serving, drizzle the icing over the baked oatmeal.
Step 10: Place in an airtight container and store in the fridge for up to 4 days.
Step 11: Cover the whole baked oatmeal with foil and reheat at 350 degrees F oven for approximately 20 minutes. Or in a 350 degrees F toaster oven for 5 to 10 minutes for individual portions or a minute in the microwave.
NOTE:
If needed, substitute 1/4 cup applesauce for the bananas. Or egg for the flaxseed.
NUTRITION FACTS:
Serving Size: 1/6 of recipe
Calories: 323 | Sugar: 19g | Sodium: 349mg | Fat: 15g | Carbohydrates: 46g | Fiber: 7g | Protein: 6g
Ingredients
- 2 c rolled oats
- 2 c unsweetened vanilla almond milk
- 2 ripe bananas, sliced*
- 2 tbsp maple syrup
- 1 1/2 tbsp molasses
- 1 tbsp coconut oil, melted
- 1 tbsp ground flaxseed*
- 1 tsp vanilla
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground cloves
- ½ tsp ground ginger
- 1/2 tsp sea salt
- 1/4 c walnuts + extra for topping
- Coconut Butter Icing:
- ¼ c coconut butter, melted
- 2 tbsp maple syrup
- 2 tbsp almond milk
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Use cooking spray to grease an 8-inch square baking dish.
Step 3: Place the oats, baking powder, cinnamon, cloves, ginger, and salt in a large bowl. Mix well.
Step 4: Stir in the milk, bananas, maple syrup, molasses, coconut oil, flaxseed, and vanilla. Gently fold in about 1/4 cup of walnuts.
Step 5: Into the prepared baking dish, slowly transfer in the oatmeal mixture and sprinkle with walnuts across the top.
Step 6: Place inside the preheated oven. Bake for about 30 to 35 minutes or until the middle is set and the top is golden.
Step 7: Once done, remove from the oven and allow to cool for several minutes.
Step 8: Meanwhile, whisk the coconut butter, almond milk, and maple syrup in a small saucepan over low heat until warm and begin to have a thin consistency.
Step 9: Before serving, drizzle the icing over the baked oatmeal.
Step 10: Place in an airtight container and store in the fridge for up to 4 days.
Step 11: Cover the whole baked oatmeal with foil and reheat at 350 degrees F oven for approximately 20 minutes. Or in a 350 degrees F toaster oven for 5 to 10 minutes for individual portions or a minute in the microwave.
Notes
If needed, substitute 1/4 cup applesauce for the bananas. Or egg for the flaxseed.
