Gingerbread Baked Oatmeal

Happy gingerbread season!

'Tis the season of all my favorite things: crackling fires, fuzzy socks, wreaths, red bows, and Michael Buble's Christmas album shamelessly on repeat. (sorry mom)

Now that it's officially December and therefore acceptable to eat gingerbread at every meal, (yes it is) I've created this delicious baked oatmeal to get you in the spirit. It tastes so spicy and nostalgic, and is best enjoyed while cuddled in a blanket, watching fluffy snowflakes swirl to the ground... though it's equally delicious when the weather isn't, ah, cooperating.

Hint hint, Old Man Winter.

This oatmeal is spicy, warming, ever so slightly sweet, and has a perfect crispy-chewy texture. Sprinkling it with coconut sugar and putting it under the broiler for the last few minutes of cooking creates a lacy caramely crust that is just to die for. 

If that isn't enough, making this will make your hair smell like gingerbread, aka cozy love.

Your gingerbread hair will bring all the boys to the yard. Or elves...

Gingerbread Baked Oatmeal

Serves 2

You will need:

  • 1 cup oatmeal (not instant)
  • 1/4 cup applesauce
  • 1 tablespoon molasses
  • 1/2 cup plant based milk (any milk would work)
  • 1/2 teaspoon each vanilla, cinnamon, and powdered ginger
  • pinch each of cloves and seas salt
  • optional toppings: pecans, chocolate, coconut sugar

Preheat the oven to 350°F

Mix all ingredients except toppings in a bowl. Either pour the mixture into one small, oven-safe dish, or bake in individual ramekins. Either way, be sure to grease the dish so nothing sticks.

Bake the oatmeal for 15-20 minutes, or until a toothpick comes out clean. At this point, you can sprinkle the oats with coconut sugar and broil, or leave as-is. Top with whatever your little heart desires and enjoy. 

P.S. I also topped mine with a square of gingerbread spiced chocolate, because I think the universe would've exploded if I didn't, ya know?