Gingerbread Oatmeal Bake

Warm and inviting, this Gingerbread Oatmeal Bake is super festive and the perfect brunch to feed a crowd this holiday season. This 1-bowl breakfast bake is dairy-free, gluten-free and made without any refined sugars. Keep it all about the gingerbread flavor as-is, or add in walnuts, chocolate chips, or dried cranberries for a twist.

Prep Time 10 minutes
Yields 9 slices
Cuisine Gluten-free
Cook Time 30 minutes
Recipe Type: Breakfast
Difficulty: Easy
Total Time 40 minutes
Author: [get-the-author]


For Gingerbread Oatmeal

  • 2 large eggs 
  • 1-¼ cup almond milk (or milk-of-choice)
  • 1/2 cup maple syrup
  • 1/4 cup unsweetened apple sauce
  • 1 tablespoon avocado oil or coconut oil, melted
  • 1 tablespoon molasses
  • 3 cups gluten-free rolled oats
  • 1 tablespoon chia seeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon cloves
  • 1/8 teaspoon allspice
  • 1/8 teaspoon fine sea salt

    Optional add-ins

    • 1/3 cup chocolate chips (dark or white chocolate would be nice here!)
    • 1/3 cup walnuts or pecans
    • 1/3 cup dried cranberries


    1. Pre-heat oven to 350 degrees and grease an 8" x 8" (or similar size) oven-safe dish. If desired, prepare a parchment sling by cutting out a piece of parchment paper slightly longer than the pan and placing it inside.
    2. In a large bowl add eggs, milk, maple syrup, apple sauce, oil and molasses and whisk to fully combine. 
    3. To the wet ingredients add oats, chia seeds, baking powder, and all of the spices and salt mix until fully combined. If adding in any option ingredients like walnuts, fold them in here.
    4. Pour into prepared dish and bake for 30-35 minutes, until the center is just barely firm.
    5. Scoop and serve warm as is or with milk, or cool and slice into 9 square portions.


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