Why is my baked oatmeal gummy?

Oats absorb a lot of liquid and if you let your batter sit for too long before baking it, the oats will absorb too much of the liquid and turn out gummy and dense instead of soft and fluffy.

Do I have to use molasses to make it taste like gingerbread?

While molasses is a staple in American gingerbread cookies, my family is from Europe and we only sweeten our cookies with honey so I never add it to anything gingerbread flavored either unless requested or if I know the person I'm making the recipe for likes molasses. It's up to personal preference. I find the spices and honey give the oatmeal all the flavor it needs.

Gingerbread Baked Oatmeal

Name: Gingerbread Baked Oatmeal
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: A knob of butter (for the baking dish); 2 ¼ cup rolled oats; 2 tbsp cacao powder; 2 tsp gingerbread spice; 1 tsp baking powder; 2 large eggs; ¼ cup honey; 3 tbsp melted unsalted butter; 1 cup mashed bananas (3-4 ripe bananas); ¼ tsp fine sea salt; 2 cups milk (I use almond milk); 2-3 tbsp turbinado sugar (optional)

Description

This Gingerbread Baked Oatmeal is the perfect breakfast or brunch for Christmas mornings! If you're looking for an easy festive breakfast for your family or something you can meal prep, this oatmeal is for you!

Ingredients

Units Scale

A knob of butter (for the baking dish)
2 1/4 cup rolled oats
2 tbsp cacao powder
2 tsp gingerbread spice
1 tsp baking powder
2 large eggs
1/4 cup honey
3 tbsp melted unsalted butter
1 cup mashed bananas (3-4 ripe bananas)
1/4 tsp fine sea salt
2 cups milk (I use almond milk)
2-3 tbsp turbinado sugar (optional)

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Instructions

Preheat your oven to 375F (190C). Prepare a 12x8-inch baking dish and grease it using a knob of butter. Set aside.
In a medium bowl, whisk together rolled oats, cacao powder, gingerbread spice, and baking powder. Set aside.
In a large mixing bowl, whisk together eggs, honey, melted unsalted butter, mashed bananas, and fine sea salt until well mixed.
Whisk in milk.
Add the dry ingredients to the wet ingredients and mix. It’s easier to use a spoon for this.
Pour the batter into your prepared baking dish and sprinkle with turbinado sugar if desired.
Bake in the preheated oven for 45-50 minutes.
Allow it to cool for 5–10 minutes before slicing into 6 squares. Enjoy it with yogurt, berries, fruit, nut butter, or your favorite oatmeal toppings!

Notes

Optional add-ins: 1-2 tbsp molasses, ½ cup chocolate chips, or ½ cup chopped nuts like walnuts, pecans, or almonds.

Fridge: Store any leftovers in an airtight container in the fridge for 4-5 days. Place parchment paper in between slices if you’re stacking them so they don’t stick together.

Freezer: Freeze the oatmeal in single-serving squares in a freezer-safe container or a freezer bag for 3-4 months.

Reheating: Reheat the refrigerated baked oatmeal in a preheated oven at 300F (150C) on a small baking sheet for 10-15 minutes. Defrost your frozen oatmeal in the fridge overnight or reheat from frozen for 20-30 minutes or until warmed through.

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