Eeeeee! Tomorrow is the 1st of December – which officially means Christmas music, Christmas shopping, Christmas baking… and all things Christmas for me. For some reason it takes me until December to get into that Christmas mood, but when the mood strikes, oh you better believe it strikes!
This recipe is totally December approved! Take oatmeal, fill it with all the delicious flavours of a gingerbread cookie, and bake it! Then enjoy it for breakfast… or lunch, or dinner – why not?!
Don’t worry though – this isn’t reaaally like having a gingerbread cookie for breakfast.. it’s healthy and full of good, nutrient rich ingredients!
Rolled oats and ground flaxseed bring in an ample amount of fibre, and the natural protein powder (if you choose to use it) brings up the protein content to 14g per serving!
Coconut palm sugar as the sweetener keeps blood sugar levels from spiking while giving this baked oatmeal just the right amount of sweetness, and the molasses is a fantastic source of magnanese, iron, and calcium. In fact, just one tablespoon of molasses provides 20% of the RDI of calcium!
Chopped dates and raisins also add a touch more of natural sweetness to this baked oatmeal, and the cinnamon and ginger bring in those staple gingerbread flavours we all love!
I cut the baked gingerbread into thick slices and enjoyed it with a tiny drizzle of pure maple syrup! This would also taste delicious heated broken up into a little bowl of unsweetened almond milk!
OR – store it in the fridge and take it as a cold snack to go – baked oatmeal ‘bars‘ if you will!
The great thing about this recipe is you can double or triple the recipe and make a great big batch. Just cut into portions and store in the freezer for a quick, easy, healthy, and FESTIVE breakfast!
- 1½ cups gluten free rolled oats
- 2 scoops (1/2 cup) natural vanilla protein powder (gluten free if needed - optional - if you do not want to use protein powder, use an additional ½ cup rolled oats)
- ¼ cup ground flaxseed
- ¼ cup coconut palm sugar
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1 egg, beaten
- 3 tablespoons unsulphured molasses
- 1½ cups unsweetened almond milk (or other milk of choice)
- 1 tsp pure vanilla extract
- ¼ cup raisins
- ¼ cup chopped dates
- Preheat the oven to 375 degrees.
- In a large bowl combine the dry ingredients, except for the coconut palm sugar.
- In another bowl, whisk the egg and add in the wet ingredients as well as the coconut palm sugar.
- Add the wet ingredients to the dry and stir to combine. Fold in the raisins and the dates.
- Line an 8x8 or 9x5 inch pan with parchment paper.
- Pour batter into pan. Bake for about 25 - 30 minutes or until a toothpick pulls clean from the centre of the pan.
- Enjoy!
Have a wonderful rest of the weekend!
Here’s to a beautiful, joyful December!
Nutritionist in the Kitch
Made a batch and they were delicious! Cut my 8″x8″ pan into nine squares and ate five between me and the boyfriend, then had a couple of busy mornings where i didn’t touch them and when I went to pack them for freezing they’d gotten moldy 🙁 I found this recipe very moist, which made it super delicious, but also meant that it didn’t do so well on a tupperware on my counter. I tried to dry it out with paper towels once but it still reformed condensation on the walls of the container. SO GOOD just be careful how you store them! Guess I learned an important lesson.
Hey Isabel! Did you keep the tupperware on the counter or in the fridge?
I gave these a shot and they taste great, but the toothpick never came out clean. They ended up being in the oven for an hour and still weren’t done. Any idea what part I screwed up?
Was the overall consistency OK? It might have just ended up a bit stickier, I’m wondering if the ingredients just didn’t soak up the almond milk like mine did!
These look great! I was just wondering how they would turn out if you left out the molasses?
It should, just won’t have the classic gingerbread taste!
These look delish – and love the nutrition stats! I was just wondering Is there a substitute for the molasses? How do you think the recipie would turn out if I left it out altogether?
You could try pure maple syrup!!
Could you use maple syrup instead of the molasses? Thanks!
It might be too runny… and it would take away the “gingerbread” taste! let me know if you try it!
Wow oh Wow Christal! I have made this recipe TWICE in this last week, oh my! Even my hubby has gotten involved, and he’s not a baker at all! But for the sake of delicious-ness he got in!
The first batch I used a coconut UHT milk available here in Australia (it turned out so creamy and light). The second time organic cow’s milk, not as good. We will be sticking with coconut milk in future for this recipe. And my hubby can’t stand coconut milk too!
Oh we doubled the ginger and cinnamon and it was way good! I wanted that ginger burn!
Thanks for yet again a fabulous recipe Christal, you make this earth a yummier place!!!
I love the adaptations you made Kylie!! 🙂 Thanks so much for the feedback!!
I love this recipe so much! It is so festive, moist and downright tasty!
Hey Gwendolyn! So happy you enjoy it! 🙂
The family enjoyed but was wanting more sugar. lol Might add some raw honey to it next time. 🙂
Lol! Yep, I’ve heard that before, as I don’t have that big of a sweet tooth! Raw honey would be a great addition! 🙂
Thanks for recipe! They look delicious! I have them baking right now. 🙂
Marsha
Awesome! Hope you enjoy! 🙂