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
Servings 6Ingredients
- 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.
See how we calculate recipe costs here.
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!
Step By Step Photos
Start by whisking together everything except the milk and oats.
Next, whisk in the milk.
And finally, stir in the oats. A large spoon will probably work better than a whisk here…
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.
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.
And my favorite part – gingerbread flavored milk! Yum!!
Is it possible for me to eliminate the salt for this recipe?
Yes you certainly can.
I’ve made almost every single baked oatmeal recipe lol. I love them all. Thank you!
Thank you for this recipe, it is so delicious! I just wanted to share something that may be helpful to others. I have an egg allergy, so I substituted the eggs for 6 tablespoons of chickpea liquid and it worked great. I make this after I make your (also delicious) Spinach Chickpea Rice Pilaf, so I just save what I’ve drained from the can of chickpeas, no waste. :)
These oats were a HUGE hit when I served them to the family over the Thanksgiving weekend! What a fun way to incorporate holiday flavors, and I so appreciate a recipe that can easily be made for a group with varied dietary preferences — with an almond milk substitution, this matched all of my needs! Gluten-free, dairy-free and vegetarian!
I really want to make this but can’t find dark molasses anywhere! Would light still work for this recipe? Thank you!
Technically it will “work” but the flavor will be much weaker.
I make one of your baked oatmeal recipes every week, they are so delicious! I made this Gingerbread Baked Oatmeal for the first time this morning. I added about 3/4 cup of pumpkin purée to this recipe and it was the best of both worlds–thank you for such delicious, and easy recipes.
Oh.My. Gosh. The Gingerbread Baked Oatmeal is so freaking delicious!! My apartment had this heavenly aroma of gingerbread, and I was looking forward to enjoying the oatmeal for breakfast, along with some sausage links. I have plenty of leftovers for the next several days. Thank you, Beth!! :-)
I have made this recipe several times . Its amazingly good! Thanks for sharing!
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!
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!
I made this. Soo delicious. For reference, the whole thing is 1600 calories – so separate into portions as you’d like.
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.
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.
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!
Hi Beth! Good to know! So much to learn in the world of food. Thanks for the link! I will definitely check it out!