gingerbread baked oatmeal

$2.48 recipe / $0.41
by Beth - Budget Bytes
4.73 from 11 votes
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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

Bowl of gingerbread Baked Oatmeal with milk

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Gingerbread Baked Oatmeal

4.73 from 11 votes
This rich oatmeal is made with a rich, gingerbread flavored custard and baked in the oven. Gingerbread baked oatmeal tastes like a dessert.
Servings 6
Prep 10 mins
Cook 40 mins
Total 50 mins

Ingredients

  • 1/3 cup dark molasses, not blackstrap, not light ($0.73)
  • 1/4 cup brown sugar ($0.08)
  • 2 large eggs ($0.32)
  • 1/2 tsp salt ($0.02)
  • 1 tsp baking powder ($0.05)
  • 1 tsp cinnamon ($0.05)
  • 1/2 tsp ground ginger ($0.03)
  • 1/4 tsp ground cloves ($0.02)
  • 2 cups milk ($0.75)
  • 2 1/2 cups old-fashioned oats ($0.43)

Instructions 

  • Preheat the oven to 350 degrees. In a bowl, whisk together the molasses, brown sugar, eggs, salt, baking powder, cinnamon, ginger, and cloves. Once everything is well combined, whisk in the milk.
  • 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.
  • Serve hot or refrigerate and eat cold.

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Nutrition

Serving: 1ServingCalories: 293.17kcalCarbohydrates: 50.53gProtein: 9.25gFat: 6.57gSodium: 480.05mgFiber: 3.7g
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bowl of gingerbread oatmeal with milk (jug of milk and tray of oatmeal in the background)

Step By Step Photos

molasses ingredients in mixing bowl
Start by whisking together everything except the milk and oats.

milk being added to other ingredients in mixing bowl with whisk
Next, whisk in the milk.

oats added into mixing bowl
And finally, stir in the oats. A large spoon will probably work better than a whisk here…

oatmeal mixture poured unto baking pan
Pour 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.

close up of finished oatmeal layers
Here 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.

oatmeal in bowl with milk ready to eat with spoon
And my favorite part – gingerbread flavored milk! Yum!!

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Comments

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  1. The ingredients list includes baking powder but the instructions step 1 says baking soda…

    1. Zeeb, thank you so much for pointing out that mistake. It is baking powder. We have fixed it in the recipe step by step. XOXO -Monti

  2. Adding 1/3 C full fat cocoa without increasing the sugar makes this taste decadent. Stirring in  some Lily’s stevia sweetened dark chocolate chips turns breakfast into a treat without increasing the sugar.   The toddler and his baby sister both clamor for “cake,” although the older one prefers his with some plant based whipped topping.

    These baked oatmeal recipes are great to make with kids because it can’t be over stirred and the batter can be tasted until the eggs are added. 

  3. My kids loved this. I did increase the spices and added ground nutmeg. I doubled it and put it in a 13×9. Thanks! 

  4. Oh this was such a winner! And while I adore molasses, I switched out sorghum because it’s my all time fave & had it on hand. I will definitely be making this in probably more varieties than you’ve come up with (savory too maybe) because it’s obviously a great method. Thanks again, Beth!

  5. One of my favorites? I did alter the recipe as I love pumpkin gingerbread. I add a 15 oz. can of pumpkin and decrease the milk to 1-1/2 cups. Also increased the ginger to 2 tsp. Had some honey crisp apples that were getting soft, so I diced them sand sautéed them in butter and cinnamon and added them on top. No leftovers!

  6. I’m a bit confused. Do you use baking soda or baking powder? In the recipe it says baking soda, but then you commented back to someone saying you used baking powder. Im making this soon and just want to know for sure which one it is. Thanks!

    1. Sorry about that. Looks like I missed the typo with the previous comment. It is baking powder.

  7. Smells better than it tastes…its not that it tastes bad, it just didn’t have a strong flavor. We had to substitute the cloves with allspice but I don’t think it made much of a difference.  Its very lightly sweet ( which I know is what this recipe was going for) however, wasn’t a hit with the kiddos. I did enjoy it though, its a good breakfast food, not too heavy.  4 stars from me, but 3 stars from both the kids.