This baked gingerbread oatmeal is a perfect way to start a winter day! Oats with warm spices like cinnamon and nutmeg, yummy chia seeds, and sweet brown sugar, all create the perfect breakfast treat!
Have you ever wanted a guilt-free way to eat gingerbread for breakfast? Well, now you can!
This baked gingerbread oatmeal is full of toasty old-fashioned oats, chia seeds, warm spices like nutmeg and cinnamon, some eggs and heavy cream, and deep brown sugar, and sweet, sticky molasses.
Old-fashioned oats and chia seeds are great to have in the morning because they are packed with nutrients like antioxidants, fiber, omega-3s, and more!
So even though this baked gingerbread oatmeal looks like a treat and tastes too good to be true, it’s also a great source of beneficial nutrients.
Trust me, you’ll never go back to plain oatmeal ever again!
Table of Contents
Ingredients for baked gingerbread oatmeal
- Old-fashioned oats – These are also called “rolled oats” and will cook and absorb moisture faster than steel-cut oats. Oats are full of vitamins and minerals, and they help regulate blood sugar and lower cholesterol.
- Butter – Butter will give us that yummy buttery flavor, and some moisture.
- Chia seeds – Chia seeds will add great texture and even more vitamins and omega-3!
- Eggs – To help hold the baked gingerbread oatmeal batter together.
- Heavy cream – Heavy cream will add some moisture and fat.
- Water – Water is necessary to help plump the oats and the chia seeds in our batter.
- Spices – Ginger, cinnamon, and nutmeg are classic, warm gingerbread flavors.
- Molasses and brown sugar – Brown sugar will add sweetness and moisture, and molasses will give us a deep, dark, sweetness.
Making this dairy-free
If you can’t have cow’s milk, no worries!
You can absolutely swap out the heavy cream for alternative milk (make sure it’s an unsweetened variety, so it doesn’t add any extra sugar,) and swap out the butter for another butter substitute.
What are chia seeds?
Chia seeds are edible seeds that come from a flowering plant (a part of the mint family) that is native to central Mexico.
When these little seeds absorb water, they plump up!
They really have no flavor, but they are full of vitamins, minerals, and powerful antioxidants.
You can find chia seeds in most major grocery stores in the grains aisle, and at health food stores, or order them online.
All for one, or one for all
I’ve baked these in individual servings dishes, but you could also bake them in one, larger dish depending on your serving preferences.
Storage and leftovers
Any leftover baked gingerbread oatmeal can be stored in an airtight container in the refrigerator for up to 3 days.
More baked oatmeal recipes
- Love all things apple? Try my Oatmeal Stuffed Breakfast Baked Apples.
- Looking for something tart? Try my Baked Cranberry Oatmeal.
- Want something a little sweeter? Try my Baked Blueberry Oatmeal.
- Craving something different? Try my Baked Raspberry Oatmeal.
Baked Gingerbread Oatmeal
Ingredients
- 1 cup old-fashioned oats
- 3 tablespoons packed brown sugar
- 2 teaspoons chia seeds
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon kosher salt
- 3 large eggs
- 1/3 cup water
- 1/3 cup heavy cream
- 1/4 cup unsalted butter melted
- 3 tablespoons molasses
Instructions
- Preheat oven to 350 degrees F.
- In a medium-sized bowl mix together oatmeal, brown sugar, chia seeds, salt, and spices.
- Mix in the molasses, eggs, melted butter, cream, and water.
- Mix well, until everything is combined and the eggs are fully incorporated.
- Pour the mixture into individual oven-safe ramekins or an 8×8 baking dish.
- Bake in the preheated oven for 30-35 minutes until the center is set.
- Remove from the oven and let cool for 5-10 minutes before serving.
- Serve plain or with any of your preferred toppings, powdered sugar, maple syrup, cream, oat milk, or nuts.
Nutrition
