This baked oatmeal brings the classic flavors of holiday gingerbread right to your breakfast table. It combines rolled oats with rich molasses, brown sugar, and warm spices for a comforting morning meal that feels special but requires very little effort.
You can whip up this easy dish in under an hour, making it great for both busy weekdays and lazy weekend mornings. It fills your kitchen with a cozy aroma as it bakes, and it reheats beautifully for quick meals throughout the week.
Why You'll Love This Recipe
- Whisking the wet ingredients and spices first ensures that the baking powder and spices are evenly distributed throughout the entire dish
- Baking the oatmeal covered with foil for most of the cooking time keeps the moisture locked in so the center stays tender
- Using old-fashioned rolled oats instead of quick oats provides a hearty texture that holds up well during baking
Essential Ingredients
- Molasses: Use dark molasses, often labeled as unsulphured molasses. Avoid blackstrap molasses, which is too bitter for this sweet breakfast recipe.
- Oats: Old-fashioned rolled oats work best for texture. Quick-cooking oats will absorb moisture too quickly and can become mushy.
- Milk: Any milk works in this recipe, including whole milk, low-fat milk, or unsweetened almond milk.
- Brown Sugar: Light brown sugar adds a gentle caramel flavor, but dark brown sugar works well if you prefer a deeper molasses taste.
- Spices: Ground ginger, cinnamon, and cloves provide the classic gingerbread flavor. Make sure your spices are fresh for the best taste.
Exact quantities are in the recipe card below.
Let’s Make it Together
Mix the Base
Start by combining the sweet ingredients, eggs, leavening, and spices in a large mixing bowl. Whisk them together thoroughly until the mixture is smooth and the spices are well distributed. Slowly pour in the milk, whisking constantly to combine everything into a uniform liquid.
Add Oats and Transfer
Stir the old-fashioned rolled oats into the wet mixture until they are completely coated. Spray an eight-inch square baking dish with nonstick spray to prevent sticking. Pour the oatmeal mixture into the prepared dish and spread it into an even layer.
Bake and Cool
Cover the baking dish tightly with aluminum foil to keep the moisture in. Bake in a preheated oven until the center is set and no longer jiggly. Let the oatmeal cool slightly before slicing so that the portions hold their shape when served.
You Must Know
- To ensure food safety, verify that the baked oatmeal reaches an internal temperature of 160°F (71°C) before serving
- If you prefer a slightly crisper top, remove the foil during the last 5 to 10 minutes of baking
Serving Ideas
Serve this warm oatmeal with a splash of cold milk, a dollop of Greek yogurt, or a drizzle of pure maple syrup.
Storing & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave for 1 to 2 minutes until hot, or in a 350°F (177°C) oven until warmed through to a safe temperature.
Chef's Helpful Tips
- To ensure food safety, verify that the baked oatmeal reaches an internal temperature of 160°F (71°C) before serving
- If you prefer a slightly crisper top, remove the foil during the last 5 to 10 minutes of baking
- You can stir in a half-cup of chopped pecans, walnuts, or raisins before baking for extra texture
FAQ
Can I make this baked oatmeal ahead of time?
Yes. You can assemble the mixture the night before, cover it, and store it in the refrigerator. Bake it in the morning, adding a few extra minutes to the baking time if it is cold from the fridge.
Can I use steel-cut oats instead of rolled oats?
Steel-cut oats will not work well in this recipe without pre-cooking, as they require much more liquid and a longer baking time to soften.
Can I make this dairy-free?
Yes, you can easily substitute the dairy milk with your favorite unsweetened plant-based milk, such as almond milk, oat milk, or soy milk.
Gingerbread Baked Oatmeal
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
Warm oats baked with molasses, brown sugar, and cozy holiday spices make a comforting and easy morning meal.
Ingredients
- Nonstick cooking spray
- 1/3 cup dark molasses (80 ml), not blackstrap
- 1/4 cup packed light brown sugar (50 g)
- 2 large eggs
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 cups milk (480 ml)
- 2 1/2 cups old-fashioned rolled oats (225 g)
Instructions
- Preheat your oven to 350°F (177°C) and grease an 8-inch (20 cm) square baking dish with nonstick cooking spray.
- In a large bowl, whisk together the dark molasses, packed brown sugar, eggs, salt, baking powder, ground cinnamon, ground ginger, and ground cloves until smooth.
- Pour the milk into the bowl and whisk until fully incorporated.
- Stir in the old-fashioned rolled oats until the oats are thoroughly moistened.
- Pour the mixture into the prepared baking dish and smooth the top with a spatula.
- Cover the dish tightly with aluminum foil.
- Bake for 40 to 45 minutes, or until the center is set and the internal temperature reaches 160°F (71°C) on a food thermometer to ensure the eggs are fully cooked.
- Remove the foil and let the baked oatmeal sit for 5 minutes to firm up before slicing and serving.
Notes
- To ensure food safety, verify that the baked oatmeal reaches an internal temperature of 160°F (71°C) before serving.
- If you prefer a slightly crisper top, remove the foil during the last 5 to 10 minutes of baking.
- You can stir in a half-cup of chopped pecans, walnuts, or raisins before baking for extra texture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American