Gingerbread Baked Oatmeal. Now that Thanksgiving is officially over, I feel it’s time to spread the gingerbread love with some more vegan gingerbread recipes!
Currently, I have a Gingerbread Overnight Oats recipe as well as a No Bake Gingerbread Cookie recipe, so this gingerbread recipe fits in nice.
Baked oatmeal is so great. It’s the oatmeal you can take on the go. This is a very easy gingerbread recipe that takes very little time to make.
These are freezable as well, so feel free to double the batch and freeze some. That way they can be for those mornings when you need a quick breakfast on the go.
Gingerbread Baked Oatmeal
Gingerbread Baked Oatmeal
Ingredients
- 2 cups gluten free rolled oats (If you are not sensitive to gluten, use regular rolled oats)
- 1/2 cup chopped pecans
- 1/3 cup maple syrup
- 1/4 cup goji berries
- 2 T coconut oil
- 1/2 cup applesauce
- 1 T blackstrap molasses
- 1 tsp cinnamon
- 1 tsp ginger
- 2 tsp vanilla extract
- 1-2 T almond milk
Instructions
- Preheat the oven to 350.
- Mix all the dry ingredients in one bowl . Mix wet in another. Add wet to dry and mix well.
- Spoon batter into lined muffin pans and press down well with the back of a spoon.
- Bake in the oven for 15-17 minutes.
- Wait until they are completely cooled before removing them from the pans.
Recipe Notes
I used jumbo muffin pans and got only 4. You can probably get double the amount using standard sized muffin pans .
These should last a week in the fridge and longer in the freezer. And don’t forget, you can use gluten-free oats to make them gluten-free. Enjoy!
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