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Easy Gingerbread Baked Oatmeal

A cozy, make-ahead baked oatmeal flavored with molasses and warm gingerbread spices, finished with a coconut butter-maple drizzle — perfect for breakfasts or brunch.
Prep Time20 minutes
Cook Time32 minutes
Total Time52 minutes
Servings: 6

Ingredients

Dry ingredients

  • 2 1/4 cups old-fashioned rolled oats
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 3/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 tsp sea salt
  • 1/3 cup walnuts, roughly chopped (plus extra for top)

Wet ingredients & mix-ins

  • 2 cups unsweetened vanilla almond milk
  • 2 ripe bananas, mashed
  • 2 Tbsp pure maple syrup
  • 1 1/2 Tbsp molasses
  • 1 Tbsp coconut oil, melted
  • 1 tsp vanilla extract

Drizzle & finishing

  • 1/4 cup coconut butter, softened or melted
  • 2 Tbsp almond milk (for thinning drizzle)
  • 2 Tbsp maple syrup (for drizzle)
  • to taste extra chopped walnuts, for sprinkling

Instructions

Preparation Steps

  • Position a rack in the center of the oven and heat to 375°F (190°C). Lightly grease an 8-inch square baking pan or line with parchment.
  • Spread the chopped walnuts on a small baking sheet and toast in the oven for 6–8 minutes until fragrant. Let cool briefly, then reserve about a tablespoon for garnish.
  • In a medium bowl whisk together the oats, baking powder, cinnamon, cloves, ginger, nutmeg and salt until evenly combined.
  • In another bowl mash the bananas with a fork until mostly smooth. Whisk in the almond milk, maple syrup, molasses, melted coconut oil and vanilla until blended.
  • Pour the wet mixture into the dry ingredients and fold gently to combine. Stir in the toasted walnuts, leaving a handful to scatter on top. The batter will be thick — let it rest for 10 minutes so the oats absorb the liquid.
  • Scrape the mixture into the prepared pan and smooth the top with a spatula. Sprinkle the reserved walnuts over the surface.
  • Bake 28–32 minutes, rotating the pan halfway through, until the edges are lightly browned and the center is set (a toothpick should come out mostly clean). Remove from the oven and allow to cool in the pan for about 10 minutes.
  • While the oatmeal cools, make the drizzle: place the coconut butter, almond milk and maple syrup in a small heatproof bowl and warm over a pan of simmering water or microwave in 20–30 second bursts, stirring until pourable and smooth.
  • Drizzle the warmed coconut butter mixture over the oatmeal, cut into 6 squares and serve warm. Leftovers can be reheated briefly in the microwave.

Notes

Tip: Letting the batter rest hydrates the oats for a creamier texture; refrigerate leftovers and reheat individual squares for an easy breakfast. For a citrusy lift, add a teaspoon of orange zest to the batter.
This recipe is an original creation inspired by classic Easy Gingerbread Baked Oatmeal flavors. All ingredient ratios and instructions are independently developed.