gingerbread baked oatmeal

$2.48 recipe / $0.41

Ever since the magical experience of the pumpkin pie baked oatmeal, I’ve been experimenting with other flavors and varieties of baked oatmeal. I made this one last week and while it wasn’t quite as mind blowing as the pumpkin, I happily gobbled it up every morning and was a little sad when I at the last of it today.

This batch lacked the thick body that the pumpkin puree provided, but it did create an interesting gel-like molasses custard. If you’ve ever had impossible pie, it’s a little something like that. The molasses, spices, and eggs kind of gel up into a sweet custard on the bottom. I liked it, but if you have texture issues with food, you may not… Just a fair warning! Texture aside, the flavor was awesome.

The other thing that I liked about this baked oatmeal is that when I poured milk over top, the molasses seeped out and flavored the milk in that yummy way that coco puffs and fruity pebbles do! Oh, childhood memories!

Gingerbread Baked Oatmeal

Gingerbread Baked Oatmeal

5.0 from 1 reviews
gingerbread baked oatmeal
Prep time
Cook time
Total time
Total Cost: $2.48
Cost Per Serving: $0.41
Serves: 6
  • ⅓ cup dark molasses (not blackstrap, not light) $0.73
  • ¼ cup brown sugar $0.08
  • 2 large eggs $0.32
  • ½ tsp salt $0.02
  • 1 tsp baking soda $0.05
  • 1 tsp cinnamon $0.05
  • ½ tsp ground ginger $0.03
  • ¼ tsp ground cloves $0.02
  • 2 cups milk $0.75
  • 2½ cups old-fashioned oats $0.43
  1. Preheat the oven to 350 degrees. In a bowl, whisk together the molasses, brown sugar, eggs, salt, baking soda, cinnamon, ginger, and cloves. Once everything is well combined, whisk in the milk.
  2. Stir in the oats. Coat an 8×8 (or similar sized) baking dish with non-stick spray and pour the oat mixture in. Cover with foil and bake for 45 minutes or until the oats have soaked up all of the moisture and the center of the dish is firm to the touch.
  3. Serve hot or refrigerate and eat cold.


gingerbread oatmeal

Step By Step Photos

molasses custardStart by whisking together everything except the milk and oats.

add milkNext, whisk in the milk.

add the oatsAnd finally, stir in the oats. A large spoon will probably work better than a whisk here…

baking dishPour it all into a baking dish coated with non-stick spray. Cover with foil and bake in a preheated, 350 degree oven for about 45 minutes.

layersHere is a close up of the texture. The top is a little dryer and the bottom is more custardy. When I scoop it into my bowl I kind of mix it up, but I enjoyed the varied textures.

flavored milkAnd my favorite part – gingerbread flavored milk! Yum!!


  1. Rachel says:

    Has anyone tried any of these amazing oatmeal recipes in a slow cooker? It’s been about a billion degrees and I’m desperately trying to avoid using the oven.

    I made the gingerbread one with Scottish oatmeal and it was SUPER chewy. Really great the next day with milk!

  2. Erica Borrowdale says:

    i just polished off 2 pans of the pumpkin pie baked oatmeal. they lasted me about a week each. just bough molasses and will be making this one today!

  3. Anonymous says:

    I made this. Soo delicious. For reference, the whole thing is 1600 calories – so separate into portions as you’d like.

  4. I’m a student and gluten intolerant so I bake off one of these each week and freeze in portions. Then I just pop them in the microwave for a minute or so each morning. The texture isn’t quite the same as when it’s fresh out of the oven, but it saves me so much time and allows me to have a really filling breakfast before I hit the gym.

  5. I would absolutely not recommend using fresh ginger — just pile in more of the powder. Dried ginger imparts that gingerbready taste we all know and love. Fresh ginger is great but completely different — your oatmeal will end up tasting more like peppery ginger ale.

  6. Georgina says:

    Just ate this, straight from the oven. I’m in New Zealand, and molasses isn’t something we typically have in the pantry here, so I used golden syrup instead. It was probably less sweet as a result, but I really enjoyed it with a little milk and a dollop of apple sauce. I’ll be making this again but next time, more ginger and I’m wondering if I can work in some protein powder somehow…. Delicious, thank you!

  7. Hi Beth! Good to know! So much to learn in the world of food. Thanks for the link! I will definitely check it out!

  8. GDUMAS – Black strap is much stronger than dark molasses and may be too overwhelming for the recipe. Although, if you’re a fan of black strap, you can always try it out! :) Here is an article with a breakdown of the different types of molasses:

  9. Is there a reason why you would not recommend using blackstrap molasses in this recipe? I recently made the gingersnaps from your blog using blackstrap and have some left over. Should I have used regular dark molasses for those cookies too? I didn’t know there was a difference. Baking is new to me…. What is the difference?

  10. Here is the nutritional breakdown for anyone who is interested.

  11. Fresh ginger will definitely give it more of a kick! :D

  12. I made this today and it was great! I was thinking for my taste I’d like it to have a little more ginger “kick.” Can that be achieved by adding more ground ginger, or would freshly grated ginger be a better option?

  13. I just whisked some of this up with my 1.5 year old for breakfast in the morning! I’ve got it setting in the fridge, ready to throw in the oven when I open my eyes at the crack of dawn. So excited to try this!

  14. This looks delicious! I would love if you shared this in my holiday recipes Blog Hop. Enter it for a chance at a Wilton Pre-Baked Gingerbread Tree Kit!

  15. Chris R says:

    This looks amazing! I have recently ‘discovered’ baked oatmeal and I am OBSESSED. I have been experimenting like crazy. I started with raspberry/almond then banana/brown sugar then an apple/walnut. THIS is definately the next one on my list. Oh, and I use either almond or coconut milk in each attempt – it works perfectly. Thanks for sharing! =)

  16. I’ve also used almond milk in most of these recipes that I’ve tried and been very successful, just FYI.

  17. Actually, it might be even better if you add the oats the night before because then they’ll soak up some of the moisture and the texture will be more consistent throughout! I’m going to try it!

  18. Nicky, i bet you could do everything the night before except add the oats, then in the morning just stir in the oats and pour into your baking dish.

  19. Could you prep it the night before and bake in the morning?

  20. Shar B says:

    You can substitute soy milk for almost any recipe that uses regular milk. My daughter and I are lactose intolerant and I use soy milk for me (she is OK with Lactaid milk – I am not) in almost everything!

  21. I haven’t tried it but I’m pretty sure others have done it with the other baked oatmeal recipes and had success.

  22. Chelle S. says:

    Can you substitute soy milk for regular milk? I can’t have any dairy right now.

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