My obsession with a warm slice of baked oatmeal for breakfast continues! And this Gingerbread Baked Oatmeal recipe may really be my favorite one yet. I know I say that about all of them (I’m obsessed!), but this one really may be.
It’s my basic baked oatmeal recipe as a base, but I love the combination of the flavors in this variation with the chopped medjool dates for just a hint of sweetness and the delicious gingerbread spices.
I think one of the reasons I love this gingerbread baked oatmeal recipe so much is because the ingredients are helping me to feel more grounded right now, during quarantine. When we feel grounded, we feel calmer, more stable. The opposite of feeling grounded is feeling anxiety and worry, not trusting yourself or anything else.
Foods that are warm, heavy, moist and nourishing are great foods to choose for their ability to help us feel more grounded. Along with the warming and comfort-inducing spices used in this recipe, this Gingerbread Baked Oatmeal is a wonderfully grounding breakfast option, for now or anytime.
I suggest baking a batch of this on the weekend, precutting it into individual servings and popping them back into the fridge to have on hand for quick, grab and go breakfasts. Try serving it warm with a scoop of almond butter on top. I also love to sprinkle a bit of my favorite Sukrin Gold brown sugar stevia on top click here to grab it on Amazon). This breakfast will keep you full and satisfied for hours with the high fiber content from the oats and flaxseed. And of course the fact that this dish is loaded with fiber means it’s good for gut health, too.
Gingerbread Baked Oatmeal (Gluten-Free + Dairy-Free)
- 2 cups old fashioned rolled oats
- 6 Tbsp ground flaxseed
- 1 tsp baking powder
- 1/2 tsp sea salt
- 2 tsp ground cinnamon
- 1 tsp ground cloves
- 1/2 tsp ground ginger
- 1 Tbsp coconut oil, melted
- 1 egg
- 1 Tbsp maple syrup
- 2 cups unsweetened almond milk
- 1 tsp pure vanilla extract
- 4 medjool dates, pits removed and chopped into small pieces
- Optional toppings: almond butter or other nut butter, Sukrin Gold brown sugar stevia, honey or maple syrup, plain Greek yogurt
- Preheat oven to 350 degrees. Grease a 9x9 or 8x8 inch baking dish with cooking spray.
- In a large mixing bowl, combine the oats, ground flaxseed, baking powder, sea salt, cinnamon, cloves and ginger. Mix all ingredients well to combine.
- Add in the melted coconut oil, egg, maple syrup, almond milk and vanilla extract. Mix everything well to combine.
- Add the chopped dates to the mixture and mix well to combine.
- Pour the mixture into the prepared baking dish. Place the oatmeal into the oven and bake for 35 minutes. Remove it from the oven and allow it to cool for about 10 minutes.
- Cut the baked oatmeal into 6 servings. Serve immediately or store leftovers in the refrigerator to be used throughout the week. Can be served cold or re-warmed and topped with toppings of choice.