Fluffy Gingerbread Baked Oats

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Introducing these fluffy gingerbread baked oats. 

These baked oats are perfectly spiced with cloves, cinnamon, and ginger and infused with a hint of warm caramel molasses flavor. But it gets better, because these single-serve gingerbread baked oats are sprinkled with tons of golden coconut sugar for the perfect crunchy crust!

Did I mention that these healthy baked oats taste like an actual gingerbread cake?

Ok ok, enough hype, let’s get into the recipe!

Gingerbread Baked Oats Ingredients 

I’ll leave the full list of ingredients for these gingerbread baked oats here, along with substitutions for certain ingredients and what you can use instead! 

• Rolled oats/Oat flour: you can use either rolled oats and grind them into flour yourself or use oat flour. I recommend grinding your own oat flour, since it’s so much cheaper and super easy. Simply pop the rolled oats into a dry blender or spice grinder and blend until it becomes a fine flour. 
• Molasses 
• Almond milk: I personally like using cashew or almond milk, but any kind of plant milk will work well. 
• Vanilla extract 
• Lemon juice
• Baking powder and Baking soda: yeah, you need both! 
• Salt and Spices: such as cinnamon, clove, nutmeg and ginger
• Dark Chocolate: I would say it’s optional, but these oats aren’t the same without the chocolate. I recommend using Hu Chocolate as they’re chocolate is sweetened with coconut sugar and it’s vegan.
• Coconut sugar: to sweeten the oats 

Quick Note on Molasses Brands

Not all molasses is created equal. 

Some brands are super bitter, some are super sweet and then you have the confusing addition of blackstrap molasses. 

So I’m outlining the difference between regular molasses and blackstrap molasses, as well as letting you know which molasses I use myself. 

But first, what is molasses? Molasses is essentially just the juice of sugar cane or sugar beets and is boiled down to remove the sugar crystals.

• Regular Molasses: Usually referred to as light or regular molasses is produced after the first or second boiling. Which means the molasses will still be quite sweet and be light in color. 
• Blackstrap Molasses: Comes from the third boiling and is very bitter. I would only ever use this for savory cooking, in baked beans or barbeque sauce. Never use this in baked goods as the bitter note will ruin the final product.

So which to buy? I recommend using Wholesome Sweetener Unsulphured Molasses — the flavor profile of this molasses is perfect!

How to Get Super Fluffy Baked Oats 

The key to super fluffy oats is in the milk to flour ratio. 

The more milk you add, the more soggy in texture your baked oats will be. I recommend a 1:1 ratio of milk to oat flour. So if you’re using ½ cup of oat flour, use ½ cup of milk. 

Another key indicator is the consistency of the batter. It should closely resemble waffle batter — thick, heavy, yet still easy to stir.

Prep These To Save Time

The question I get asked time and time again. 

Can I prepare these gingerbread cookie baked oats in advance to save time? The answer is yes! 

There are two options — either bake the baked oats ahead of time, or prep the ingredients so you just need to combine them together in the morning. 

• Make Ahead: Simply bake these baked oats according to the recipe and then cover with foil and store on the counter overnight. The next morning, you can reheat them in the oven or toaster oven until warm. Top with additional date syrup and enjoy!  
• Prep in advance: This is my preferred method for making baked oats. I like to prepare oat flour  and other dry ingredients the night before or make a pack of the dry ingredients to store in the pantry. So whenever I want baked oats, I can just  add milk, and the  other wet ingredients and quickly bake the oats. 

Even More Baked Oats Recipes 

• Brownie Baked Oats 
• Cinnamon Roll Baked Oats 
• Banana Bread Baked Oats

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