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A baking dish full og gingerbread baked oats with a spoon removing a portion.
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3 from 1 vote

Gingerbread Baked Oats

Easy Gingerbread Baked Oats with cinnamon, ginger and maple syrup. A festive breakfast that takes 30 minutes to make and can be prepared ahead for Christmas morning.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Diet: Vegetarian
Allergen: Dairy, Eggs, Gluten, Nuts
Servings: 4 servings
Calories: 310kcal
Author: Dannii Martin

Ingredients

For the baked oats:

  • 90 g of Oats (use certified gluten free oats to ensure this recipe is gluten free)
  • 2 teaspoons Baking powder (use certified gluten free baking powder to ensure this recipe is gluten free)
  • ½ teaspoon of Ground ginger
  • 1 teaspoon of Ground cinnamon
  • 1 teaspoon of Vanilla extract
  • 3 tablespoons of Maple syrup
  • 1 Egg
  • 250 ml of Skimmed milk
  • 4 Gingerbread people optional

For the topping (optional):

  • 125 g of 0% fat Greek yogurt
  • 2 tablespoons of Maple syrup
  • 30 g of Walnuts crushed
UK Metric Measures - US Customary Measures

Instructions

  • Prep: Preheat your oven to 180°C/160°C fan/350°F/Gas 4.
    Grease a 15 x 22cm (6 x 9 inch) ovenproof dish.
    Blend the oats into a flour-like consistency.

To make the baked oats:

  • Make the oat mixture: Add 90 g of Oats (blended), 2 teaspoons Baking powder, ½ teaspoon of Ground ginger, 1 teaspoon of Ground cinnamon, 1 teaspoon of Vanilla extract, 3 tablespoons of Maple syrup, 1 Egg and 250 ml of Skimmed milk to a large bowl. Mix until everything is well combined.
  • Pour into the dish: Pour the mixture into the prepared baking dish. Add 4 Gingerbread people on top if using them.
  • Cook the oats: Bake for around 25 minutes, until the centre is set and the top is lightly golden. Allow to cool slightly before serving.

To make the topping:

  • Make the topping: For the optional topping, mix 125 g of 0% fat Greek yogurt and 2 tablespoons of Maple syrup together.
  • Top the oats: Spread over the cooled baked oats, then sprinkle with 30 g of Walnuts (crushed).

Notes

  • Use the right sized baking dish. We use a 15 x 22cm (6 x 9 inch) dish. A much larger dish will give you a thinner layer of oats, which may cook more quickly.
  • Don't overbake them. The middle should be set, but the oats should still be soft. Remember they will firm up a little as they cool.
  • Make individual portions. You can divide the mixture between four greased, ovenproof ramekins. Check them earlier than the full baking dish, as smaller portions may cook more quickly.
  • Grease the dish well. A little butter or oil helps stop the baked oats sticking, especially if you want to cut them into portions.
  • Add extra fibre. Stir a little chia seed into the mixture, although remember that chia seeds absorb liquid and may make the oats thicker.
  • Keep the topping separate when meal prepping. Add the yogurt and nuts just before serving for the best texture. The yogurt topping is best added after reheating.
  • Think about the gingerbread decorations. Biscuits added before baking may soften as they cook. If you want them to stay crisp, add them after baking instead.
  • Make it gluten-free if needed. Use certified gluten-free oats and baking powder, and make sure any gingerbread biscuits or other toppings are gluten-free too.

Nutrition

Serving: 1portion (including yogurt topping and walnuts) | Calories: 310kcal | Carbohydrates: 47g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 44mg | Sodium: 79mg | Potassium: 551mg | Fibre: 3g | Sugar: 23g | Vitamin A: 196IU | Vitamin C: 0.1mg | Calcium: 266mg | Iron: 2mg

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