Gingerbread Oatmeal Bake
(gluten-free, dairy-free, and with a vegan option)
Looking for a healthy gluten free breakfast? You’ve found one! Try this easy, soaked, nutrition-packed healthy oatmeal bake. You prep this breakfast the night before and bake it in the morning. Easy, right? The overnight oats soak , making them easier to digest. You gotta try this gingerbread oatmeal bake. It’s almost too cozy.
Disclaimer: This post contains affiliate links. I may earn a small commission if you make a purchase, but you will not be charged a penny extra! And mama, I never recommend products I don’t love or believe in.
As a mom of four, healthy gluten free breakfast is a must. In college I could get away with a banana. No longer, my friends. I’m not talking about my hungry herd, either. Just ME. I need a healthy breakfast that’s filling to carry me throughout every demanding day. Because as much as I wish my kids understood this, they just don’t seem to agree:
This healthy baked oatmeal with soaked oats is just beautiful
I make a lot of oatmeal bakes, but this gingerbread oatmeal bake recipe is my all-time favorite. Probably because gingerbread anything is my all-time favorite.
Molasses, cinnamon, ginger, clove. Oh man, that’s my happy place. If you’re not a fan of molasses, this one’s still for you. I’ve got ways to tweak this healthy gluten free breakfast so you’ll still like it (and be happy about it, too!).
This is a healthy breakfast my kids also go nuts for (that’s important, too).
They love it. But it’s so filling my 6 year old maxes out at 2 squares (which is still more than me, but it’s significantly less than other breakfasts. I’m telling you, it makes me sick how much oatmeal this kid can eat in a sitting).
Why soak oats?
You gotta soak oats. Especially if you truly want a healthy baked oatmeal.
Oats have a high level of phytic acid in them. Essentially, phytic acid is an “anti-nutrient.” It blocks the absorption of the minerals and nutrients in the oats, in particular iron and zinc (which are two BIG ones you especially want if you’re a pregnant or breastfeeding mama!).
Soaking oats, even for just 8 hours, breaks down the phytic acid.
*Research shows that diets high in phytic acid can also cause deterioration of your teeth. No thanks.
To learn more about the impact of foods in healing and remineralizing teeth, check out the book called Cure Tooth Decay by Ramiel Nigel
From my research, it’s absolutely fine to use the water you soak the oats in. Once the phytic acid breaks down, it’s not like it reforms in the water you use or leaches out. It’s basically dismantled and no longer blocks the mineral absorption.
And essentially the soaked oats water become oatmilk (winner, winner, chicken dinner).
Related Post: Healthy Chocolate Blender Muffins (gluten and dairy-free)
Health benefits of blackstrap molasses
It’s not just one of the best flavors of Christmas, blackstrap molasses actually has health benefits!
Important little note here: blackstrap molasses has health benefits. Regular molasses does not.
Blackstrap molasses can:
- Ease PMS symptoms that are related to iron and/or magnesium deficiancy, as it is high in both
- Help accelerate skin healing from cuts and acne
- Stabilize blood sugar levels
- Prevent cancer, thanks to it being a high-antioxidant food
All I hear is: EAT MORE GINGERBREAD.
Related Post: Filling Breakfast Cookies (gluten, dairy, and egg free)
Healthy Baked Oatmeal notes
Before we get into the recipe for baked oatmeal, I want to share a few tips.
If you are celiac, you will absolutely need to purchase gluten free certified oats. It’s not worth risking buying oats that aren’t. Oats themselves are naturally gluten free. Unfortunately, most rolled oats are rolled with wheat-based flour. Most of it is shaken off during the processing, but there are traces of wheat on most (if not all) brands of oatmeal. If you are intolerant and not extremely sensitive, you can often get away with using regular oats, as the amount of wheat is miniscule.
How to make this healthy baked oatmeal for your preference:
Not a fan of gingerbread?
Omit the molasses and replace it with maple syrup. Then just omit the spices and opt for only one teaspoon of cinnamon. Check out more add-ins below.
Want to add fruit?
You totally can! If you’re eating it like a gingerbread, fresh diced apple is delicious. You can also use ½ cup of raisins. If you’re changing out the gingerbread flavor, you can turn this into nearly any kind of oatmeal bake. Omit all spices except half-1 teaspoon of cinnamon. Add ½ cup-1 cup of frozen or fresh berries (or cherries) or 1 cup of diced apple along with everything the night before. If you want to add in banana, you can mash a ripe banana and mix it in with the wet ingredients. Throw in some chopped walnuts, and it’s basically the best banana bread oatmeal bake ever.
Need an egg-free baked oatmeal?
Use flax eggs instead of eggs for an easy vegan baked oatmeal. It’s a very doable swap that I often make. It’s still very fluffy, and binds well. So my vegan friends can be happy, too.
To replace the eggs with flax eggs, add 2 tablespoons of ground flaxseeds to 5 tablespoons of filtered water and stir. Let it sit for a few minutes before adding with the wet ingredients.
Want to make the oatmeal bake nut-free?
If you’re allergic to almond flour and/or coconut flour, simply swap out these two for a flour of your choice. You can add 1 ¼ cups of an all-purpose flour (gluten-free flour blend like this one).
Gingerbread Oatmeal Bake
- 2 cups gf old fashioned oats
- 3/4 cup almond flour
- 1/4 cup coconut flour
- (you can replace coconut and almond flour for 1 cup all-purpose flour)
- 1/4 cup coconut sugar or honey
- 1/2 tsp salt
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp cloves
- 2 cups filtered water
- 2 eggs or flax eggs
- 1/4 cup black strap molasses
- Optional: 1 T oil (grapeseed or avocado)
- 1/4 cup tapioca starch
- 2 T maple syrup
- Water or milk of choice to thin
- Lightly grease and flour a 9x13 or 8x8 baking dish
- The night before making this breakfast, combine all of the dry ingredients in a large mixing bowl. If you're using honey, add that with wet ingredients.
- Make a well in the dry ingredients and add your wet ingredients
- Stir to thoroughly combine, and then pour into prepared pan
- Cover and refrigerate overnight, for at least 8 hours to soak the oats (12-14 is better)
- In the morning, preheat the oven to 375 degrees F
- Bake uncovered for 22-26 minutes until center is firm
- Allow to cool slightly before serving
To make the icing:
- Put tapioca starch into a small mixing bowl
- Pour in the maple syrup all at once and stir carefully
- Add water or milk to thin to a glue consistency
- Drizzle like crazy
*To replace eggs with flax eggs, combine 2 T ground flaxseeds with 5 T water. Stir and allow to sit and gel for 5 minutes before using
*Soaking the oats this way is still effective for breaking down phytic acid.
*You do not need to rinse the oats.
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