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GINGERBREAD BAKED OATMEAL

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GINGERBREAD BAKED OATMEAL

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Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Yield: 6 Servings

This incredible Gingerbread Baked Oatmeal is just too perfect not to share with you! Give this recipe a try now. Enjoy!

Ingredients:

2 c rolled oats

2 c unsweetened vanilla almond milk

2 ripe bananas, sliced*

2 tbsp maple syrup

1 1/2 tbsp molasses

1 tbsp coconut oil, melted

1 tbsp ground flaxseed*

1 tsp vanilla

1 tsp baking powder

2 tsp ground cinnamon

1 tsp ground cloves

½ tsp ground ginger

1/2 tsp sea salt

1/4 c walnuts + more for topping

Coconut Butter Icing

¼ c coconut butter, melted

2 tbsp maple syrup

2 tbsp almond milk

Directions:

Step 1: Prepare the oven and preheat to 190 degrees C or 375 degrees F.

Step 2: Apply cooking spray in an 8-inch square baking dish.

Step 3: Add the baking powder, cinnamon, oats, ginger, cloves, and salt into a large mixing bowl. Stir until well mixed.

Step 4: Add the bananas, maple syrup, milk, vanilla, coconut oil, molasses, and flaxseed. Stir until well mixed.

Step 5: Fold in 1/4 cup of walnuts.

Step 6: Transfer the mixture into the greased baking dish.

Step 7: Spread walnuts over the oatmeal mixture.

Step 8: Place it inside the preheated oven and bake for about 30 to 35 minutes or until done.

Step 9: Remove from the oven and allow it to cool at room temperature.

Step 10: Meanwhile, place a small saucepan on the stove and turn the heat to low.

Step 11: Add the coconut butter, maple syrup, and coconut butter. Whisk until well mixed and warm.

Step 12: Spread the icing over the baked oatmeal.

Step 13: Serve and enjoy!

Note:

Place any leftovers in an airtight container and put them inside the fridge. They can last up to 4 days.

Nutrition Facts:

Serving Size: 1/6 of recipe | Calories: 323 | Sugar: 19g | Sodium: 349mg | Fat: 15g | Carbohydrates: 46g | Fiber: 7g | Protein: 6g

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