Gingerbread Baked Oatmeal (E)

There is just something about the colder months that draws me to the flavors of cinnamon.  I had posted up the Everything Nice, Cinnamon Spice Muffin the other week and that got me thinking about how I could make more gingerbread type goodies! One of my favorite breakfasts happens to be Baked Oatmeal.  I never, EVER used to like oatmeal, but after Trim Healthy Mama I've found ways to eat oatmeal that I love.  Baked Oatmeal is one of those yummy ways to enjoy oatmeal for me.  Many of my THM buddies just happen to also struggle with food allergies.  This recipe is egg, gluten, dairy and soy free!  It can be nut free as well if you use all oats and no Baking Blend.  If you don't want a spice-packed version, here is another you might like.  If you don't have food allergies, here is one of my favorite recipe for Baked Blueberry Oatmeal. gingerbreadbakedoatmeal1Ingredients:
  • 1 1/2 cups Oats (gluten free if you need them)
  • 1 1/2 cups THM Baking Blend (or another 1 1/2 cup of oats if you don't have any)
  • 1 cup 100% pumpkin (not pie mix)
  • 2 cup unsweetened almond milk (or another on plan milk)
  • 1 tsp vanilla
  • 1 Tbs Chia seeds (optional)
  • 1 tsp baking powder
  • 1 1/2 Tbs THM Sweet Blend (or 3 Tbs Truvia) or sweetener of choice
  • 2 Tbs Cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp clove
  • 1/2 tsp nutmeg
Instructions: Pre-heat the oven to 350.  Lightly spray a 9 by 9 baking dish with cooking spray.  I mix the dry ingredients in one bowl and the wet in another bowl.  After I mix them, I then pour the wet mix into the dry mix and stir well. I'm sure you can just stir it all together in one bowl, I just do it this way to make sure the spices and baking power are well incorporated.  If you don't have Baking Blend or have a nut allergy and can't use it, just us all oats!  It works just great!  Bake at 350 for about 30 minutes. Cooking times may vary. gingerbreadbakedoatmealThe pumpkin in the recipe helps everything hold together without the eggs. It doesn't give the baked oatmeal a strong pumpkin taste at all, it's really just a gingerbread/spice flavor.  I enjoy eating it cold, but it's great warm as well.  I topped mine with some 0% greek yogurt that I flavored to be vanilla with some cinnamon on top.  Obviously you can't do that if you have a dairy issue.  I'd say you need more fuel to make it a full E with the Baking Blend version.  You could drink an E protein shake on the side, enjoy a piece of "E" fruit, etc.  Chunks of apples might be lovely in this recipe as well.  I love cinnamon and apples together.
Gingerbread Baked Oatmeal (E)
Author: Jennifer Griffin
Prep time:
Cook time:
Total time:
Serves: 4-6
Gingerbread Baked Oatmeal is a lovely allergen free recipe! Enjoy.
Ingredients
  • 1 1/2 cups Oats (gluten free if you need them)
  • 1 1/2 cups THM Baking Blend (or another 1 1/2 cup of oats if you don't have any)
  • 1 cup 100% pumpkin (not pie mix)
  • 2 cup unsweetened almond milk (or another on plan milk)
  • 1 tsp vanilla
  • 1 Tbs Chia seeds (optional)
  • 1 tsp baking powder
  • 1 1/2 Tbs THM Sweet Blend (or 3 Tbs Truvia) or sweetener of choice
  • 2 Tbs Cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp clove
  • 1/2 tsp nutmeg
Instructions
  1. Pre-heat the oven to 350.
  2. Lightly spray a 9 by 9 baking dish with cooking spray.
  3. I mix the dry ingredients in one bowl and the wet in another bowl. After I mix them, I then pour the wet mix into the dry mix and stir well. I'm sure you can just stir it all together in one bowl, I just do it this way to make sure the spices and baking power are well incorporated.
  4. If you don't have Baking Blend or have a nut allergy and can't use it, just us all oats! It works just great!
  5. Bake at 350 for about 30 minutes. Cooking times may vary.
Hope you enjoy! Pin: Gingerbread Baked Oatmeal

About Jennifer

Hello there! I’m Jennifer and Welcome to my website – A Home with Purpose. My passion is sharing Christ’s Love and recipes with my Trim Healthy Mama friends. Learn more about me here...

22 Responses to “Gingerbread Baked Oatmeal (E)”

  1. Jeanette

    just wondering why there is no ginger if it is gingerbread oatmeal?

    • godzgaljen@gmail.com

      I’m going to add 1/2 tsp to it because of the complaints. It really tastes like gingerbread to me. I’ve had many folks ask so I might as well just add it. It doesn’t taste like pumpkin really…and another blogger has a pumpkin type recipe of this variety so I was trying stay away from her name. I didn’t like just “Spice Baked Oatmeal”.

  3. Lorili

    i made this for breakfast this morning and loved it. I added 1/2 cup egg whites. They contributed to the 2 cups liquid, but I think next time I might keep the 2 cups and just add the whites. Loved the gingerbread taste and the combo of flour + oats made a great texture. Thanks for another awesome recipe Jennifer.

  4. Diane

    We love baked oatmeal, this looks delicious!!! Do you think I could mix it all together the night before and bake in the morning or will the oatmeal swell too much? Thanks for all the great recipes….

  5. Kim

    THANK you for this recipe. My daughter is sensitive to eggs, wheat, dairy, corn & rice. But not oats! This recipe works for her and I can make it up ahead and freeze it for her. Bless you!

  6. Sue Wagenaar

    Hi. I have a bowl full of fresh mashed sweet potatoes. Do you think I could sub the sweet potatoes for the pumpkin?
    Thank you.
    Sue

  7. Joy

    I “sort of” doubled the recipe. Used 4 cups oats, 2 cups baking blend, a whole can (15oz) of pumpkin, and added 3/4 cup liquid egg whites; doubled remainder of ingredients. This filled 24 muffin cups. I will freeze these and use them for heat and go breakfasts

  8. Lisa

    Can’t wait to try this recipe out. For THM, if making the recipe w/BB, if I cut it into 4 servings, how many carbs would that be per piece? Just wondering how much additional E fuel to add to be sure it is in E territory. Thanks. 🙂

  9. Maryanne Cox

    I was wondering about how firm it should be. I baked 8 extra minutes and it is still too soft to slice. Should this be a cake texture or an oatmeal texture. Thanks.

    • godzgaljen@gmail.com

      More like cake…not mushy at all. I’m not sure what wrong for you. Hmm.

    • godzgaljen@gmail.com

      I’m not sure on that conversion. They are so different than regular oats…

  14. Jess

    How do you make your Greek yogurt to be vanilla? Just add extract or sweetener, too?

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