Warm and spiced to perfection, this simple Gingerbread Baked Oatmeal is an absolute must during the holiday season. It’s all the things Christmastime should taste like! If you would rather eat cake than oatmeal, try my Gingerbread Cake recipe, BUT I really, really think you need to make this oatmeal, too. It’s AMAZING!
This is one of those great recipes that can be prepped the night before, or it can be mixed and put directly in the oven. If you choose to prep it the night before, cover it tightly and put it in the fridge until ready to bake. Hold off on sprinkling it with the optional brown sugar until right before you put it in the oven.
Have you ever had baked oatmeal? I’m not a huge oatmeal-for-breakfast fan. However, a few years ago, I got The Best Baked Oatmeal recipe from my sister-in-law and was blown away at how delicious it is. Now I’m experimenting with all kinds of baked oatmeal, and this one is spectacular! I can’t wait for you to make it!
Must-Make Christmastime Recipes
- The Best Pfeffernusse Cookies
- Slow Cooker Eggnog French Toast
- The Best Oreo Fudge
- Classic Green Bean Casserole
- Pecan Pie Bars
- White Chocolate Christmas Chex Mix Recipe
step-by-step photos for making gingerbread baked oatmeal
Frequently Asked Questions about how to make Gingerbread Baked Oatmeal
can I make this baked oatmeal in advance?
If you want to serve it the next morning for breakfast, you can prepare it the night before by mixing up the oatmeal mixture and putting it into the baking dish, but don’t sprinkle the brown sugar on top. Cover it tightly with plastic wrap and place it in the refrigerator overnight. In the morning, preheat the oven to 350 degrees, sprinkle the top with brown sugar (optional), and bake for 40 minutes.
WILL THIS BAKED OATMEAL WORK WITH OLD-FASHIONED OATS?
I recommend quick oats for this recipe. They give it a great consistency and absorb the milk mixture better than old-fashioned oats do. If you choose to use old-fashioned oats, you will definitely want to make it the night before so it has plenty of time to absorb the liquid before baking.
can I bake the oatmeal in a deep-dish pie pan?
Yes. Any type of 8×8 or 9×9 baking dish will work for this recipe.
do you recommend DOUBLing THE RECIPE?
Yes. If you double the recipe, use a 9×13 baking dish to bake it. It may also need a little extra baking time as it will be thicker doubled and baked in a 9×13. The other option is to divide the doubled batch into two pie pans or 8×8 baking dishes.
Do I need to refrigerate the leftover oatmeal?
Not necessarily, this recipe is made out of similar ingredients to cookies. Like cookies, you can choose to refrigerate them or not. They will stay fresh longer if refrigerated. For the oatmeal, you can decide. If you want it to last all week, yes, put it in the fridge. If there is only a little left and you think someone will eat it the next morning for breakfast, it is fine to sit out on the counter at room temperature.
CAN I FREEZE BAKED OATMEAL?
Yes, you can freeze this after it has been baked. Let it cool completely, and then cover it tightly with plastic wrap and foil. I recommend using a disposable 8×8 aluminum pan if you are going to freeze it. When you are ready to serve it, take it out and let it defrost, then reheat it in the oven for 10-15 minutes at 275 degrees.
- 3 cups quick oatmeal
- 1 cup milk
- ½ cup canola oil
- ½ cup molasses
- ¼ cup granulated sugar
- 2 eggs
- 1 tbsp baking powder
- 1½ tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- ½ tsp salt
- ¼ tsp ground cloves
- **1-2 tbsp brown sugar for sprinkling on top (optional)
- Preheat the oven to 350 degrees.
- Spray an 8x8 baking dish with cooking spray and set aside.
- In a medium-sized mixing bowl combine all ingredients except for the optional brown sugar.
- Stir together until completely mixed.
- Pour into the prepared baking dish. If desired, sprinkle with 1-2 tbsp of brown sugar.
- Bake at 350 degrees for 40 minutes.
- Serve with a dollop of whipped cream or a splash of milk.
And for Christmas Dinner...