Gingerbread Baked Oats
This post contains affiliate links.
This single serve Gingerbread Baked Oats recipe is an easy to make festive holiday breakfast packed with warm spices, molasses and classic gingerbread flavors. With the texture of a cake, this high protein baked oats is downright irresistible and the perfect cozy breakfast!
Looking for more healthy baked oats recipes? Try my Cottage Cheese Baked Oats, this Apple Pie Baked Oats, or Golden Milk Baked Oats next!
About This Recipe
This Gingerbread Baked Oats is an easy breakfast recipe to make during the Christmas holiday season! Though, once you try a bite, I think you’ll be making it all year round!
These baked oats are a wholesome way to enjoy the festive flavors of a classic gingerbread dessert in the form of a nutritious breakfast. It’s full of all the warm and cozy flavors that you love gingerbread and has a hint of vanilla. I also like to add some crunch with a sprinkle of pecans and some fresh raspberries for the topping but you can leave them out if you wish.
It’s easy to make with simple ingredients and requires minimal prep time, making it perfect for busy mornings. However, it’s also meal prep friendly and reheats beautifully so feel free to make a batch for the week!
I like to top it off with a drizzle of pecan butter for serving and I’m forever obsessed with my homemade spiced pecan butter! However, you can top with any nut butter you love or drizzle with Biscoff for sweet spiced caramel notes.
This holiday-themed single serving gingerbread baked oats is high in protein and has 31.7 grams protein thanks to vanilla protein powder. It’s a filling and satisfying breakfast that will keep you full and satiated all morning.
You’ll feel like you’re eating a gingerbread muffin or cake with the best texture!
Table of contents
Why This Recipe Works
- Easy to make. All you need to do is mix all the ingredients, pour into a ramekin and bake!
- Irresistible flavors! Warm gingerbread spices like cinnamon, ginger, nutmeg, cloves, and molasses will delight your taste buds with each bite!
- High protein, high fiber, healthy fats. Thanks to protein powder, oats, and raspberries, this gingerbread spiced baked oats is a nutritious breakfast that’s perfect for the holiday season!
- Tastes like gingerbread cake for breakfast! It’s incredibly soft, moist and beautifully spiced!
- Enjoy anytime! Have it for breakfast, a post workout snack or even dessert!
- Meal prep friendly. Make several servings to reheat and enjoy for an easy breakfast on busy mornings!
Ingredient Notes and Substitutes
- Blended Old Fashioned Rolled Oats: I used blended old fashioned rolled oats, essentially homemade oat flour. Either homemade or store-bought oat flour will work. Use gluten-free certified oat flour if needed. Blended quick cooking oats will work too.
- Vanilla Protein Powder: I used PEScience Gourmet Vanilla Select Protein Powder Protein, a whey-casein protein powder blend. You can use any type of whey based, casein or plant-based protein powder. Note that plant-based/vegan protein powders will absorb more liquid than whey-based ones. I recommend adding 2 tablespoons more milk if using a vegan protein powder.
- Gingerbread Spices: Ground ginger, cinnamon, nutmeg, and cloves. I also add a pinch of cardamom as love the floral warmth it adds to these baked oats.
- Baking Powder: Helps the baked oats rise.
- Unsweetened Apple Sauce: A natural sweetener that also adds moisture and gives these gingerbread baked oats a cake-like texture! Substitute with half a mashed banana (about 50 grams) or 2-3 tablespoons of plain Greek yogurt if desired.
- Liquid Egg Whites: Also helps the baked oats rise. I prefer using egg whites from a store-bought carton as it’s convenient for baking needs. You can use the egg whites from an egg or a whole large egg instead if preferred. Add a few extra minutes to the bake time if using a whole egg.
- Unsweetened Almond Milk: Or use your favorite plant-based milk or regular milk.
- Unsulphured Molasses: A classic sweetener in gingerbread! I used full flavor unsulphured molasses (not blackstrap molasses) to lightly sweeten the baked oats. Substitute with black treacle or use maple syrup instead.
- Fresh Raspberries: Or use frozen. Do not thaw first if using frozen raspberries.
- Pecans: Raw and unsalted. Or use any other nuts of choice.
- Cooking Oil Spray: To grease your ramekin or baking dish.
- To Serve (optional): I like topping these gingerbread baked oats with my homemade spiced pecan butter. The flavors work incredibly well together! You can use any other nut butter of choice to add some healthy fats.
Full ingredient list and amounts are in the recipe card below.
Keep in Touch!
Subscribe to get new posts via email:
How to Make Gingerbread Baked Oats
Below is a step-by-step overview on how to make this recipe. Keep scrolling down to get to the recipe card below with the full recipe and detailed instructions!
Storing and Reheating
- Storing: Once completely cooled, wrap the ramekin tightly with foil. Alternatively, if you prefer to remove the baked oats from the ramekin and store in an airtight container, simply run a butter knife around the edges to unmold and transfer it. Store in the fridge for 3-4 days for optimum freshness.
- Reheating: Microwave on high for 1 minute or until warm throughout. Top with the pecan butter just before eating or your favorite toppings.
Cook’s Tips
- Make your own oat flour. It’s very easy to make your own and much cheaper than store-bought oat flour! Use a food processor, high-speed blender, a mini blender like a NutriBullet or a spice grinder (if making a small quantity only) to blend old fashioned rolled oats or quick cooking oats until a fine flour consistency is achieved. If processing in bulk, you’ll need to pause and push down with a spoon every few seconds so that the oats blend evenly and your appliance doesn’t overheat.
- Baking time and oven placement tips.
- Small sized ovens: Bake on the center rack for 25-27 minutes.
- Medium or large sized ovens: Bake on the 2nd rack from the top. This ensures that the center of the baked oats will get fully cooked and become cake-like within 27 minutes. Do not bake for longer than 30 minutes as it could lead to a dryer texture.
- For gooey baked oats: For a gooey center inside but firm cake-like outside, bake for 18-20 minutes.
- Make baked oats in the air fryer. Preheat the air fryer for 3 minutes at 320°F/160°C (or according to manufacturer’s instructions). Cover the top of the ramekin tightly with a sheet of aluminum foil. Air fry for 18-20 minutes, pausing and removing the foil after 10-12 minutes and lowering the temperature to 300°F/150°C. The air fryer baked oats are done once the top has puffed up and dome shaped and a toothpick inserted in the center comes out clean.
How to Meal Prep Gingerbread Baked Oats
1. Decide on the number of servings: Multiply the amounts for the recipe ingredients by the number of servings you would like to make. (You can click on the ‘2x’ or ‘3x’ button at the top of the recipe card to display the ingredient amounts for 2 or 3 servings respectively.)
2. Make the baked oatmeal batter: Mix all the dry ingredients in a large mixing bowl. Stir in the wet ingredients. Stir in the mix-ins (the raspberries), reserving some for topping. Pour into multiple lightly greased ramekins, oven safe bowls or baking dishes. Top each dish with the reserved raspberries and pecans.
3. Bake: Bake as indicated but note that you may need to adjust the baking time if you are making several servings.
4. Storing. Once completely cool, wrap tightly in a sheet of aluminum foil or cling wrap or transfer to a sealed airtight container. Store in the fridge for 3-4 days.
5. Reheating. Reheat on high in the microwave for 1 minute or until warm throughout. Top with pecan butter if desired and enjoy!
Although this gingerbread baked oatmeal tastes best when warm, you can enjoy it at room temperature if preferred. Let the baked oats sit on the counter for 15-20 minutes to allow the temperature to come up before eating.
Variations
Dietary Modifications
- Gluten-free. Use gluten-free certified oats if needed.
- Dairy-Free. Use a vegan protein powder (not whey or casein protein), a plant-based milk of your choice, such as nut milk, soy milk, or oat milk.
- Vegan. Same as for making it dairy-free but use a flax egg or 2-3 tablespoons of Greek yogurt instead of egg whites.
- Nut-Free: Avoid topping with pecans and nut butter. You can use a nut-free peanut butter, sunflower seed butter, pumpkin seed butter, or even tahini (sesame seed butter) instead. A drizzle of warmed Lotus Biscoff Spread would also be tasty with its spiced caramel notes! For a crunchy bite, sprinkle with pumpkin or sunflower seeds.
Flavor/Preference Customizations:
- Use a different sweetener: Maple syrup (sugar-free or regular), date syrup, honey, agave syrup, allulose, monk fruit syrup, Swerve Brown Sugar or other brown sugar replacement, etc.
- Add crunch with different nuts. If pecans aren’t your thing or if you have an allergy, try using almonds, pistachios, cashews, walnuts, or any other nuts you like.
- Add other fruit. I love adding raspberries to my baked oats, but blueberries, blackberries, and strawberries are great options too.
- Use a different nut milk or other plant-based milk. Cashew milk, vanilla flavored almond milk, macadamia nut milk, oat milk, hazelnut milk, etc.
- Use soy milk. It’s higher in protein than unsweetened almond milk and will boost the protein content in these baked oats!
- Leave out the protein powder. If omitting the protein powder, use more blended oats (60 grams total) instead. Add ¼ to ½ teaspoon vanilla extract and more sweetener of choice to taste. To add protein without using protein powder, you can stir in a tablespoon of peanut butter or almond butter into the batter instead. Or use sunflower butter if you prefer a nut-free option. You may need to use more milk as the batter may be thicker due to the increased amount of oats and the addition of nut butter.
- Use an unflavored protein powder. If using an unflavored protein powder, add ¼ to ½ teaspoon of vanilla extract and additional sweetener of choice to taste.
FAQs
Old fashioned rolled oats or quick oats are best for baked oatmeal recipes that call for blended oats. Steel cut oats will take too long to cook and will result in a chewy and tougher baked oats texture.
Blackstrap molasses is best used in savory dishes and has a bitter flavor profile. It’s best to use full flavor unsulphured molasses for baked goods like baked oats, cookies, pies and cakes.
In place of molasses, maple syrup, black treacle, and honey are good options.
“Pin It” for Later! Save ‘Gingerbread Baked Oats’ to make later!
MADE THIS RECIPE? Please leave a comment and a ⭐️⭐️⭐️⭐️⭐️ star rating below and let me know how you liked it! You can also take a photo and tag it with @thatspicychick on Instagram and hashtag it #thatspicychick. I love seeing your creations!
STAY CONNECTED! You can also follow me on Pinterest, Facebook or Instagram.
Sign up for my email list to get my latest recipe in your inbox weekly!
Gingerbread Baked Oats
This single serve Gingerbread Baked Oats recipe is an easy to make festive holiday breakfast packed with warm spices, molasses and classic gingerbread flavors. With the texture of a cake, this high protein baked oats is downright irresistible and the perfect cozy breakfast!
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 1 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
- Cooking Oil Spray, to grease the ramekin
- ½ cup / 40 grams blended Old Fashioned Rolled Oats (use gluten-free if needed – note 1)
- ¼ cup / 25 grams Vanilla Protein Powder (I used PEScience Select Protein, a whey-casein protein blend – note 2)
- ¼ teaspoon ground Ginger
- ¼ teaspoon ground Cinnamon
- ⅛ teaspoon ground Nutmeg
- 1/16 teaspoon (small pinch) ground Cloves
- ⅛ teaspoon ground Cardamom (optional)
- ½ teaspoon Baking Powder
- 3 tablespoons + 1 teaspoon / 50 grams Unsweetened Apple Sauce
- 2 tablespoons + 2 teaspoons / 40 grams Liquid Egg Whites (from a carton, or use 1 whole egg and bake a few extra minutes)
- 1.7 fluid ounces / 50ml Unsweetened Almond Milk (or use any plant-based or regular milk)
- 1 teaspoon / 5 grams Unsulphured Molasses (or other liquid sweetener of choice – note 3)
- ⅓ cup / 36 grams fresh Raspberries (or use frozen raspberries)
- 4–5 pieces / 8 grams unsalted raw Pecans – chopped (or other nuts of choice)
- To Serve (optional): ½ to 1 TBSP / 10-20 grams Pecan Butter (Try my homemade spiced pecan butter! Or use any other nut butter of choice.)
Instructions
- Prep: Preheat oven to 180°C / 350°F / Gas Mark 4. Lightly spray a 12 or 14-ounce (12cm) ramekin, oven-safe bowl or small baking dish with cooking oil spray.
- Combine the dry ingredients: Mix together the blended oats, vanilla protein powder, ground ginger, cinnamon, nutmeg, cloves, cardamom (if using), and baking powder in a medium bowl until combined well.
- Add the wet ingredients: Add the unsweetened apple sauce, liquid egg whites, unsweetened almond milk and unsulphured molasses. Mix until everything is well combined.
- Add the mix-ins: Add most of the raspberries and gently mix to combine.
- Assemble: Pour the batter into the prepared ramekin and top with the remaining raspberries and pecans.
- Bake: Bake for 25-27 minutes (see note 4 for rack placement tips) or until risen and a toothpick inserted into the center comes out clean. Transfer to a cooling rack and allow to cool for 5-10 minutes.
- Serve: Top with homemade spiced pecan butter if desired and enjoy warm!
Equipment
12 oz. Mini Cocotte with Handles
Buy Now →
Buy Now → 
PEScience Gourmet Vanilla Select Protein
Buy Now →Notes
- Blended Old Fashioned Rolled Oats. Homemade or store-bought oat flour can be used. If you don’t have oat flour on hand but have old fashioned rolled oats, blend them in a mini blender or food processor until a smooth flour like consistency is achieved. Then proceed with the rest of the recipe. Blended quick cooking oats will work too but I personally prefer the texture of old fashioned rolled oats as feel the baked oats come out slightly more muffin-like and dense.
- Vanilla Protein Powder. I used PEScience Select Vanilla Protein Powder Protein, a whey-casein protein powder blend. Use any type of whey based, casein or plant-based protein powder. Note that plant-based protein/vegan powders tend to absorb more liquid than whey-based ones. I recommend adding 2 tablespoons more milk if using one. If using an unflavored protein powder add ¼ to ½ teaspoon of vanilla extract and add any sweetener of choice to taste. If omitting the protein powder, use 60 grams blended oats and add ¼ to ½ teaspoon vanilla extract and more sweetener of choice to taste.
- Unsulphured Molasses. I used full flavor unsulphured molasses (not blackstrap molasses). Substitute with black treacle. Or use other sweetener such as maple syrup (sugar-free or regular), date syrup, honey, agave syrup, allulose, monk fruit syrup, Swerve Brown Sugar or other brown sugar replacement, etc.
- Small sized ovens: Bake on the center rack for 25-27 minutes.
- Medium or large sized ovens: Bake on the 2nd rack from the top. This ensures that the center of the baked oats will be fully cooked and cake-like within 27 minutes. Do not bake for longer than 30 minutes as it could lead to a dryer texture.
- For gooey baked oats: For a gooey center inside but firm cake-like outside, bake for 18-20 minutes.
- Storing and reheating: Wait until completely cool and wrap the ramekin tightly with a sheet of aluminum foil before storing in the fridge for 3-4 days. Alternatively, run a butter knife around the edges of the baking dish or ramekin to unmold the baked oats and transfer to an airtight container. Store in the fridge for 3-4 days. Reheat in the microwave on high for 1 minute or until warm throughout and top with the pecan butter just before eating.
- Meal prep option: Multiply the amounts for the recipe ingredients by the number of servings you would like to make. You can click on the ‘2x’ or ‘3x’ button at the top of the recipe card to display the ingredient amounts for 2 or 3 servings respectively. Mix all the dry ingredients in a large bowl, then stir in the wet ingredients. Stir in the raspberries, reserving some for topping. Pour into multiple lightly greased ramekins, oven safe bowls or baking dishes. Top each dish with the reserved raspberries and pecans, then bake as indicated. Note that you might need to adjust the baking time if you are making several servings. Once completely cool, wrap tightly in a sheet of aluminum foil or cling wrap or transfer to a sealed airtight container. Store in the fridge for 3-4 days. Reheat on high in the microwave for 1 minute or so until warm throughout. Top with pecan butter if desired after reheating. Although this gingerbread bakes oatmeal tastes best when warm, you can enjoy it at room temperature if desired. Let it sit on the counter for 15-20 minutes before eating to allow the temperature to come up.
- Nutritional information provided is approximate and will vary with ingredient substitutes and product brands you use. It does not include the optional pecan butter topping.
- See the ‘Variations’ section above in the post if you would like to customize these baked oats.
Nutrition
- Serving Size: 1
- Calories: 402
- Sugar: 11.8g
- Sodium: 645.1mg
- Fat: 11.2g
- Saturated Fat: 1.7g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 42.3g
- Fiber: 10.4g
- Protein: 31.7g
- Cholesterol: 36.3mg
This post may contain affiliate links. We are a part of the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn a small commission (at no extra cost to you) by linking to Amazon.com and affiliated sites. The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.
