I’m going to make a confession that will make me sound like a bad “healthy living blogger” – I’m just not that into oatmeal. Now that I finally got that off my chest, let me explain myself.
Let’s backup for a second…I shouldn’t say I’m just not that into oatmeal. It’s effing delicious. Oatmeal just isn’t into me. Whenever I eat classic cooked oats, I nearly always feel crappy after. I notice a sharp decline in energy, feel extremely sluggish and it can sometimes even trigger migraines for me. Not fun, homie.
What I have noticed, is that I only feel this way when eating oats that have been cooked on the stove or microwave. However, when I eat overnight oats or baked oats, it’s all good in the hood. I don’t feel yucky at all after eating those types of oats.
*Praise hands emojis*
Can I have my healthy living blogger card back now? Kthanks. But enough about me, let’s talk about you and why you need to make this fabulous baked oatmeal.
I’ll give you 10 reasons:
- It’s delicious (duh). The gingerbread flavor isn’t overbearing, and the texture of the oatmeal gives an amazing contrast from your standard gingerbread cookie.
- You can easily prep this at the beginning of the week, and portion it out for breakfast all week long. #mealpreponfleek.
- You probably have the ingredients on hand already, or ingredients that could easily be subbed in.
- It makes your house smell amazing while it’s baking.
- It’s a total crowd-pleaser. My family gobbled this up with a quickness – and I’m sure yours would too! It would also make an amazing dish to make for brunch.
- Gingerbread. Need I say more?
- It makes an excellent coconut whipped cream vehicle – because who doesn’t love coconut whipped cream? (all the coconut haters…be quiet)
- It is filling and comforting – perfect for mornings that are just a little too cold for smoothies.
- It’s gluten-free (if you use GF oats) and can easily be made vegan. So everyone can enjoy! Except our paleo friends. Sorry paleo friends…I’ve got your back next time.
- You mix it all up in one bowl. Ain’t nobody got time to clean the kitchen all day. Unless you’re a food blogger. But that’s a different story.
The great thing about this recipe, is it’s also super customizable. I added dried cranberries and topped it with coconut whipped cream (see #7 above) and crystallized ginger. You could add any dried fruit you like, or even chocolate chips if you’re really feeling sassy. And you know I fully support you getting sassy in any way, shape or form.
Let me know if you give this recipe a try! I would love to see your pictures and variations of the recipe, so don’t forget to tag me on Instagram (@balancedberry) if you make it.
- 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)
- Preheat oven to 350F and prepare an 8x8 inch baking pan with nonstick spray. Set pan aside.
- In a large bowl combine the oats, ginger, coconut sugar, cloves, salt and baking powder. Mix until well incorporated.
- 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.
- Bake at 350F for 20-25 minutes or until golden brown and set.
- Serve warm, or store in a covered container in the fridge.**
**I like portioning the baked oatmeal out into individual glass containers for an office-friendly breakfast option!
Your Turn:
- Are there any standard “health foods” or dishes that you’re just not that into?
- What’s your favorite way to have oatmeal?
Im glad you found a way to eat oatmeal without feeling bad after, it’s just too good to give up! This is a work of art! Who can resist gingerbread anything? I wanna top this with ALL of the (coconut) whipped cream 🙂
Thank you so much Rachel, I’m glad I found a way to eat oats too! And I agree with ya, gingerbread is just way too irresistible this time of year 🙂
Mmmm I can just imagine a big dollop of coconut cream on top of this amazing breakfast!! You totally had me at gingerbread – I’m sort of obsessed right now!!
This + coconut cream = heaven!
O yea, hello breakfast!!! Christmas morning delight 😉
My thoughts exactly 🙂
Yumm! This looks soo good!
Thank you!
Yesssss!! I’ve been eating pumpkin oats for months now… I’m so ready for gingerbread!
Ooooh yes it may be time to switch things up. It’s the perfect time for gingerbread!
This looks so amazing, I need to make this for breakfast or my office!
Eleventh & Sixteenth
Thank you so much Kimberley!
YUM. I need to try this because I’m getting a little tired of my oats with PB and banana.
Ooooh I’m sure you would love this! PB and banana is a classic combo, but this would be a fun way to mix things up 🙂
I have yet to try baked oatmeal (who am I???) which is strange because I absolutely love oatmeal. But gingerbread baked oatmeal….OMG. I’m sold. Gingerbread everything forever and ever!
Whaaaaaat…you would love it! This would be perfect to prep at the beginning of a busy school week!
That looks so good!
Thank you so much Lee Anne!
MMM I do love baked oatmeal!
As do I! You would love this version 🙂
This is practically dessert for breakfast and I’m in love! I bet the house smells so good when this is baking!
It totally is like dessert for breakfast, which I’m all for! 😉
I swear I can almost smell this jut looking at the pictures. This sounds amazing!!
Thanks Julie! This smells FABULOUS while it’s baking!
This looks really good! Love healthy recipes! :))
Thanks so much!
HOW DID I MISS THIS ONE ugh I’m disappointed in myself. Great minds think alike, but I think your mind just may be a genius 😉
Great minds most definitely think alike – I love your version!
I have never tried baked oatmeal before (surprising, as I eat oatmeal pretty much everyday), so I think I’ll have to try this! My family tends to not eat oatmeal, but I bet they would eat this 🙂
Oooh you should give this a try! If they don’t care for the mushy texture of regular oats this would be a good alternative 🙂
I’m actually not that into oatmeal either! But I do love baked oats and this sounds DELICIOUS!
Glad to hear I’m not the only blogger who isn’t into oatmeal! 🙂
so guess what I’m going to try my hardest to bake this weekend?! this recipe.
Excellent life decision 🙂 I hope you love it!
This sounds amazing!! Making tonight and I’ll have breakfast ready for the entire week 🙂 thanks for sharing!!
I hope you love it!
Hi Les,
Love the idea of this recipe! Gingerbread is such a fun treat during the holidays. I tried to make it this morning -followed the recipe exactly- and mine turned out way too molasses-y! I used a quarter cup as the recipe said, but my oatmeal was a dark brown and the molasses flavor was too strong. Any ideas as to why this happened?
Thanks so much!
Meredith
Hi Meredith! Maybe next time use a little less molasses? Try 2-3 tablespoons instead. It could also be the type of molasses you ised.