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Gingerbread Baked Oats

Healthy gingerbread baked oats in a ramekin with raspberries and pecans.
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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!

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. Add the wet ingredients: Add the unsweetened apple sauce, liquid egg whites, unsweetened almond milk and unsulphured molasses. Mix until everything is well combined.
  4. Add the mix-ins: Add most of the raspberries and gently mix to combine.
  5. Assemble: Pour the batter into the prepared ramekin and top with the remaining raspberries and pecans.
  6. 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.
  7. Serve: Top with homemade spiced pecan butter if desired and enjoy warm!

Equipment

Notes

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. See the ‘Variations’ section above in the post if you would like to customize these baked oats.

Nutrition

Find it online: https://thatspicychick.com/gingerbread-baked-oats/