Vegan gingerbread baked oatmeal is rich, chewy, and the perfect satisfying holiday breakfast. Made with just 7 ingredients, gluten free, and naturally sweet!
I thought I could wait until after thanksgiving to start sharing Christmas goodies. Apparently I thought wrong, and I’m not mad about it.
I meeeean, can you blame me with this vegan gingerbread baked oatmeal staring at you?? Great, knew you’d be on board. Plus, I’ve had Christmas music blasting for weeks now, and we put up all our decorations last weekend.
So let’s freaking JINGLE ALL THE WAY and chat about Christmas breakfast!
I say it every year, and my opinion is still strong as ever: gingerbread is the best Christmas flavor OF ALL TIME. No questions. Sugar cookies? Yum. Cinnamon spice? Of course, love it. Mint? Get the heck out of here, can’t stand it (unless it comes with a hefty dose of chocolate).
But dear old gingerbread is THE QUEEN of all the holiday goodies. I’ll take it however I can get it – traditional gingerbread cookies (you can’t get any cuter/more fun for Christmas than these), a thick slice of sweet and spiced bread, or a piece rich, lush cheesecake.
Today, we’re keeping things simple with a great satisfying, quick breakfast to throw together on Christmas morning (or all December long!). This vegan gingerbread baked oatmeal is a great make ahead option for a healthy grab and go breakfast, but perfect for the morning of the big day, too!
Ingredients for vegan gingerbread baked oatmeal
- Rolled oats: I always use old fashioned rolled oats for the best chewy texture and lots of healthy whole grains.
- Pumpkin pie spice + ground ginger: this mix of warming spices brings out the classic gingerbread flavor.
- Ground flaxseed: you’ll make flax eggs which will help to thicken and hold the baked oatmeal together.
- Medjool dates: you’ll blend the dates with hot water to make a paste, which provides great natural sweetness.
- Blackstrap molasses: molasses is a must for anything gingerbread, it’s also a great source of iron.
- Nondairy milk: a bit of milk brings the mixture together before baking. I use unsweetened almond milk for neutral flavor, but any nondairy milk should work.
Tips for making vegan gingerbread baked oatmeal
- Let the oats cool before cutting. Make sure to let the oats cool for 20 minutes in the pan before cutting into squares.
- Grab it and go, or make it fancy with whatever toppings you like. These are a great on the go breakfast, or you can make it a little more special with a drizzle of nut butter or some vegan yogurt.
Vegan gingerbread baked oatmeal is dense, chewy, so satisfying, and packed with gingerbread flavor. Whether you make it for that special Christmas morning breakfast or enjoy it all holiday season long, it definitely won’t disappoint.
Hope you’re all having a lovely holiday season so far!
Xo,
Sara
Vegan Gingerbread Baked Oatmeal
Ingredients
- 3 cups rolled oats
- 2 tbsp pumpkin pie spice
- 1 tsp ground ginger
- 2 flax eggs – 2 tbsp ground flaxseed in a bowl with 6 tbsp water, set in the fridge for at least 20 minutes
- 1 cup date paste – 15 pitted medjool dates blended with 1 cup hot water, then measure out 1 cup paste
- 1/4 cup molasses – I use blackstrap molasses
- 1/2 cup nondairy milk – I use unsweetened almond milk
- Any toppings of your choice
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, mix the oats, pumpkin pie spice, and ginger.
- Add the flax eggs, date paste, molasses, and nondairy milk, and stir to combine into a thick batter.
- Pour the mixture into a nonstick or parchment-lined square pan.
- Bake the oatmeal for 30 minutes.
- Let the oatmeal cool in the pan for 20 minutes before cutting, then add toppings of your choice (I love unsweetened vegan yogurt for tang and some chopped nuts for texture).
- Store leftovers in the refrigerator.
