Gingerbread Baked Oatmeal
 
Prep time
Cook time
Total time
 
Serves: 4-5
Ingredients
  • 2 Cups Rolled Oats, GF if needed
  • ½ Teaspoon Ground Ginger
  • ¼ Cup Coconut Sugar
  • ¼ Cup Molasses
  • 1 Egg, whisked or 1 Flax Egg* for vegan version
  • ½ Cup Unsweetened Applesauce
  • 1 Cup of Unsweetened Almond Milk (can sub milk of choice)
  • 1 Tablespoon Coconut Oil, Melted
  • 1 Teaspoon Cloves
  • ¼ Teaspoon Salt
  • 1 Teaspoon Baking Powder
  • Optional Mix ins:
  • Dried Fruit (I added ⅓ Cup Dried Cranberries)
  • Nuts or Seeds (I didn't add any, but walnuts, almonds and pumpkin seeds would all be delicious)
Instructions
  1. Preheat oven to 350F and prepare an 8x8 inch baking pan with nonstick spray. Set pan aside.
  2. In a large bowl combine the oats, ginger, coconut sugar, cloves, salt and baking powder. Mix until well incorporated.
  3. Add the almond milk, egg, applesauce, coconut oil and molasses to the oatmeal mixture. Stir until all ingredients are well incorporated and a batter forms. Fold in mix-ins if you are using them.
  4. Bake at 350F for 20-25 minutes or until golden brown and set.
  5. Serve warm, or store in a covered container in the fridge.**
Notes
*To prepare a flax egg, mix 1 Tablespoon ground flaxseed with 3 Tablespoons of warm water and allow to sit for a few minutes until a gel forms.

**I like portioning the baked oatmeal out into individual glass containers for an office-friendly breakfast option!
Nutrition Information
Serving size: ⅕th of recipe Calories: 290 Fat: 7.5 Fiber: 3.7 Protein: 7.1
Recipe by The Balanced Berry at https://www.thebalancedberry.com/gingerbread-baked-oatmeal/