Gingerbread Baked Oatmeal {No Refined Sugar, Dairy-Free Option}

A photo of gingerbread baked oatmeal on a plate topped with pecans, greek yogurt and coconut syrup.

 

Cold winter mornings beg for a hot, nutritious breakfast. Serve this easy Gingerbread Baked Oatmeal for warm, happy bellies without refined sugars or artificial ingredients! It’s super easy to make, and you can even get it ready the night before to make the morning easier.

Gingerbread Baked Oatmeal Recipe

This gingerbread baked oatmeal is full of warm spices and natural sweetness! While I’ve included a bit of molasses in this baked oatmeal for that classic gingerbread flavor, the main source of sweetness is Wildly Organic Coconut Sugar. It’s made from the sap of coconut trees using a simple, traditional process:

  1. Collect the sap
  2. Boil it down until it begins to crystalize
  3. Hand grind to break the crystallized sap down into fine granules

Have you heard this is hard on coconut trees and affects the production of coconut oil and milk? Not so! Read more about the coconut sap collection process here!

Even though this warmly spiced, wholesome baked oatmeal recipe is quick to prepare and ready to eat in under an hour, some days are super busy. Mix this up the night before and pop it in the fridge and save yourself a few steps in the morning. The next day, remove the dish from the refrigerator and allow it to sit on the counter while the oven is preheating. Then bake it in the oven and wait for the nostalgic gingerbread aroma to fill your kitchen.

It’s hard to wait to eat this delicious baked oatmeal! But the slices hold up better if you let it rest about 10 minutes. It will still be nice and warm, though, don’t worry. Of course, if you don’t care about nice-looking slices of baked oatmeal just go on and dig right in! It tastes the same either way – absolutely delicious!

How We Eat Our Gingerbread Baked Oatmeal

First, with a bowl and a spoon… but, you can also add toppings to elevate your baked oatmeal!

  • My kids like theirs with a drizzle of Wildly Organic Coconut Syrup and some milk. Dairy-free milk works just fine if you need that.
  • Top with a dollop of plain or vanilla Greek yogurt, a sprinkle of crushed Wildly Organic Pecans, and a drizzle of Wildly Organic Coconut Syrup. The yogurt provides additional protein, the nuts a lovely crunch, and the coconut syrup brings caramel-like sweetness to the party.
  • Top with a pat of butter or coconut oil and a sprinkle of Wildly Organic Coconut Sugar.
  • Don’t limit this recipe to just breakfast! It also makes a delicious dessert topped with whipped cream, pecans, and coconut syrup. Or try it cold later on as a quick and easy snack.

Make our gingerbread baked oatmeal part of your holiday breakfast tradition! This naturally sweetened and warmly spiced baked oatmeal recipe can easily be multiplied to feed a crowd. Serve it as part of your holiday breakfast buffet, take it to a brunch potluck, or even just make it part of your winter meal rotation.

There’s something so satisfying about serving a warm, delicious, and nutritious breakfast to those you love. Wildly Organic’s quality ingredients means never worrying about what you’re feeding your family and friends!

More Wholesome Breakfasts for the Whole Family

Will You Try This Gingerbread Baked Oatmeal? What Will You Top Yours With?

Gingerbread Baked Oatmeal
Cold winter mornings beg for a hot, nutritious breakfast. Serve this easy Gingerbread Baked Oatmeal for warm, happy bellies without refined sugars or artificial ingredients! It’s super easy to make, and you can even get it ready the night before to make the morning easier.
    Servings9 servings
    Prep Time10 minutes
    Cook Time35 minutes
    Passive Time10 minutes
    Ingredients
    • 1cup milk of choiceunsweetened nut milk for dairy free
    • 2large eggs
    • 2tablespoons molasses
    • 1/2cup Wildly Organic Coconut Sugar
    • 1teaspoon ground ginger
    • 1teaspoon ground cinnamon
    • 1/2teaspoon Wildly Organic Pink Himalayan Salt
    • 1/2teaspoon ground cloves
    • 1/4teaspoon ground allspice
    • 1/4teaspoon ground nutmeg
    • 1 1/2 cups old fashioned rolled oats
    • 1/4 cup Wildly Organic Refined Coconut Oil, meltedor Wildly Organic Virgin Coconut Oil or butter
    • Greek yogurt, for toppingoptional
    • Wildly Organic Pecans, for toppingoptional
    • Wildly Organic Coconut Syrup, for toppingoptional
    Instructions
    1. Preheat oven to 350 degrees Fahrenheit.
    2. Grease a 9" x 9" baking dish and set aside.
    3. In a mixing bowl, whisk together the milk, eggs, molasses, coconut sugar, spices, and salt until well combined.
    4. Stir in rolled oats and melted butter, mixing well.
    5. Pour mixture into greased baking dish.
    6. Bake for 35 to 45 minutes, or until center is set.
    7. Allow to cool for 10 minutes before slicing and serving.
    8. If desired top with Greek yogurt, crushed pecans, and a drizzle of Wildly Organic Coconut Syrup.
    Recipe Notes

    Do not use quick oats in this recipe.

    Use refined coconut oil or butter if you don't want to taste coconut.

    To prep-ahead for baking later, prepare as above then cover and refrigerate. Remove from refrigerator and allow to sit on the counter while the oven preheats, then bake as directed.

    This is delicious warm or cold!

    The post Gingerbread Baked Oatmeal {No Refined Sugar, Dairy-Free Option} appeared first on Wildly Organic.

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    Dawn is a wife, homeschooling mom, and grandma who blogs at Oh Sweet Mercy. She loves learning, teaching, cooking, photography, crocheting, reading, and riding the Harley with her wonderful, hard-working hubby. She also has a small flock of chickens and constantly fights with a pack of shiny, sparkly squirrels.