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    Home » Breakfast Recipes

    Vegan Gingerbread Baked Oatmeal (No Oil)

    Published: Dec 19, 2019 by Richa 22 Comments

    Jump to Recipe   Print Recipe

    Easy Vegan Gingerbread Baked Oatmeal. Oats tossed with gingerbread spices, molasses, candied ginger and non dairy milk and baked to make moist gingerbread oat bars. Gluten-free Soy-free Recipe, can be nut-free. Jump to Recipe

    Vegan Gingerbread Baked Oatmeal in a white baking dish

    These past few months can be labelled as he baked oatmeal months on the blog. Since I started making baled oatmeal, I’ve fallen in love with the texture and love to play around with the flavor options. Be it PB&J baked oatmeal, Pumpkin Baked Oatmeal or Banana Bread Baked Oatmeal.

    Just a few everyday ingredients, No added Oil, no added refined sugar(omit candied ginger) and takes just 10 minutes to put together. Bake, slice and serve warm or cold! No gummy Oatmeal! Its fluffy and just the right amount of soft. Top the oatmeal with nuts or spices, and serve with maple syrup or whipped coconut cream.

    Ingredients for gingerbread Baked Oatmeal i n bowls

    Ingredients needed for Vegan Gingerbread Baked Oatmeal

    • Old fashioned oats, gluten-free if needed, are the oats of choice. You can also use other grain flakes such as quinoa or rice to make without oats.
    • baking powder is the leavening
    • salt, gingerbread spices, candied ginger and molasses add flavor
    • chia seeds add some binding, You can also us flax seed meal
    • maple syrup and applesauce add the sweet and some moisture
    • non dairy milk such as light coconut milk, almond milk, soy milk or oat milk

    For the detailed recipe quantities and instructions, scroll below to the recipe widget.

    How to make Gingerbread Baked Oatmeal with step pictures

    Mix all the dry ingredients from oats to chia seeds. Add dates or other optional add ins and mix in.

    Dry ingredients for Vegan Gingerbread Baked Oatmeal in a white baking dish

    Dry ingredients for Vegan Gingerbread Baked Oatmeal in a white baking dish

    Add the molasses, maple, non dairy milk and apple sauce and mix well. Let the mixture sit for 15 mins.

    Preheat the oven to 350 deg F (180 c) and bake for 35  to 40 mins. Brush maple syrup when you take the pan out of the oven so the pecans get a glaze.


    Mixture for Vegan Gingerbread Baked Oatmeal in a white baking dish

    Vegan Gingerbread Baked Oatmeal in a white baking dish

    Slice and serve with whipped coconut cream, yogurt, or maple syrup.

    Vegan Gingerbread Baked Oatmeal in a white baking dish

    HOW TO STORE THIS BAKED OATMEAL

    Store: Store unbaked at step 4. Store baked oatmeal in a closed container in the fridge for upto 4 days.
    Reheat: Reheat the refrigerated oatmeal in a microwave or in the oven for 10 mins or so to crisp up.

    CAN I SUBSTITUTE THE OATS?

    Yes, use equal quantity of other grain flakes such as rice flakes or quinoa flakes. Or use quick cooking grains such as quinoa or buckwheat groats. Use 2/3 cup uncooked grains.

    CAN I SUBSTITUTE MAPLE SYRUP?

    Yes use equal amount of coconut sugar, date sugar, or other sugar, or use other sweetener of choice.

    MORE OATMEAL OPTIONS

    • Banana Bread Baked Oatmeal GF
    • Peanut butter and Jelly Baked Oatmeal. GF
    • Pumpkin Baked Oatmeal No Oil GF
    • Carrot Cake Baked Oatmeal GF
    • Samoa Cookie Overnight Oats with date caramel GF
    • Golden Steel cut Oats GF
    • Savory Spiced Oats Hash GF

    Vegean gingerbread Baked Oatmeal slices on white plate

    Recipe Card

    Vegan Gingerbread Baked Oatmeal in a white baking dish
    Print Recipe
    5 from 7 votes

    Vegan Gingerbread Baked Oatmeal

    Easy Vegan Gingerbread Baked Oatmeal. Oats tossed with gingerbread spices, molasses, candied ginger and non dairy milk and baked to make moist gingerbread oat bars. Gluten-free Soy-free Recipe, can be nut-free.

    Prep Time10 minutes mins
    Cook Time35 minutes mins
    Total Time45 minutes mins
    Course: Breakfast
    Cuisine: American
    Servings: 6
    Calories: 222.81kcal
    Author: Vegan Richa

    Ingredients

    • 2 cups (162 g) old fashioned oats ,use certified gluten-free if needed, see notes for substitution
    • 1 tsp baking powder
    • 1.5 tsp gingerbread spice or 1 tsp gingerbread spice + 1/2 tsp cinnamon
    • 1/4 tsp salt
    • 3 tbsp chopped pecans or walnuts , or omit for nutfree
    • 1 tbsp coconut
    • 3 tbsp chopped candied ginger
    • 1 tbsp chia seeds
    • 3 tbsp light molasses (or 2 tbsp dark molasses)
    • 3 tbsp maple syrup
    • 1 cup  (236.59 ml) warm non dairy milk such as coconut or almond
    • 1/4 cup (61 g) applesauce
    • optional add ins: chopped dates ,chocolate chips, dried fruit

    Instructions

    • Mix all the dry ingredients from oats to chia seeds in a baking dish(9 by 9 inch or 8 by 10 inch or similar). Add dates or other optional add ins and mix in. Add the molasses, maple, non dairy milk and apple sauce and mix well. Let the mixture sit for 15 mins for the oats to soak in some of the liquid. Top the oatmeal with halved pecans(optional) or top with cinnamon sugar (2 teaspoons coconut sugar and 1/2 tsp cinnamon )
    • Preheat the oven to 350 deg F (180 c). Bake the oatmeal for 35 to 40 mins. Take the pan out of the oven, Brush some maple syrup so the pecans get a glaze.
    • Cool for 10 mins, then Slice and serve with whipped coconut cream, yogurt, or maple syrup.
    • Store: Store unbaked at step 4. Store the baked oatmeal in a closed container in the fridge for upto 4 days.
    • Reheat: Reheat the refrigerated oatmeal in a microwave or in the oven for 10 mins or so to crisp

    Video

    Notes

    To substitute Oats: Use other grain flakes such as quinoa or rice
    To Double: Double everything. If the mixture has too much liquid, add a few tbsp more oats. Bake in a 9 by 13 inch pan for 40 to 45 mins.
    ** Use a stoneware dish or less browning or chewy edges, and regular brownie or cake pan for crispier chewier result
    Nutrition is for 1 serve

    Nutrition

    Nutrition Facts
    Vegan Gingerbread Baked Oatmeal
    Amount Per Serving
    Calories 222.81 Calories from Fat 63
    % Daily Value*
    Fat 7.04g11%
    Saturated Fat 1.16g7%
    Sodium 126.19mg5%
    Potassium 370.14mg11%
    Carbohydrates 38.52g13%
    Fiber 4.53g19%
    Sugar 18.79g21%
    Protein 4.84g10%
    Calcium 145.45mg15%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

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    1. Danielle

      April 01, 2021 at 12:29 pm

      5 stars
      Delicious and easy!

      Reply
    2. Blue

      December 25, 2020 at 8:56 am

      What a treat! I am a gingerbread fanatic with an addiction to Walker’s Stem Ginger Biscuits. Wanting to become healthier, I sought out an alternative– here it is! Having prepared so many of your recipes, I already knew to double this one and I am so very glad I did! These are delicious! I made the recipe just as instructed with no add-ins and they are perfect. The gingerbread spice mix is spot-on and I will likely be sprinkling it on other things. Thank you for such a wonderful, healthier gingerbread option!

      Reply
      • Richa

        December 25, 2020 at 9:24 am

        Awesome

        Reply
    3. Elizabeth Hanson

      December 21, 2020 at 2:18 pm

      5 stars
      Delicious! I added the dates and chocolate chips and served with cranberry sauce on top. Perfect breakfast for the season!

      Reply
      • Richa

        December 22, 2020 at 9:39 am

        Yumm

        Reply
    4. Kimberly

      December 13, 2020 at 3:51 pm

      5 stars
      I baked this as muffins. I found it made 8 and I only baked for25 minutes. Loved the “pop” from candied ginger. Great recipe, thanks.

      Reply
      • Vegan Richa Support

        December 13, 2020 at 4:26 pm

        thank you for the info and great rating !

        Reply
    5. Chris

      December 07, 2020 at 4:02 pm

      5 stars
      All of your baked oatmeal recipes are fantastic. I am now addicted to the pumpkin one. This may be my new favorite, cannot wait to try it! Stay tuned 🙂

      Reply
      • Richa

        December 07, 2020 at 8:39 pm

        Awesome!

        Reply
    6. Gypsi

      January 11, 2020 at 2:00 pm

      This looks so yummy and healthy. Gonna have to make these with my daughter for sure!

      Reply
    7. Dennis Edward

      December 29, 2019 at 11:46 pm

      Thanks for this healthy oat meal and this variety dish.I tried this one as my breakfast and came fabulous.

      Reply
    8. Dani

      December 22, 2019 at 8:53 pm

      This looks awesome but the only oats I have are steel cut. I don’t suppose this work work would it?

      Reply
      • Richa

        December 22, 2019 at 11:11 pm

        they wont cook in the time

        Reply
    9. Rani

      December 22, 2019 at 7:37 pm

      5 stars
      Dear Richa
      Thanks for the recipe looks good I’m definitely make it
      Rani

      Reply
    10. Susan

      December 20, 2019 at 2:38 am

      This looks good! What kind of coconut?

      Reply
      • Richa

        December 20, 2019 at 11:30 am

        shredded small or medium

        Reply
        • Susan

          December 20, 2019 at 4:37 pm

          Thanks!😋

          Reply
    11. Marlene

      December 20, 2019 at 2:19 am

      5 stars
      Love this recipe…
      Sharing it with my group 😋

      Reply
      • Richa

        December 20, 2019 at 11:30 am

        Thanks

        Reply
    12. Danielle

      December 19, 2019 at 8:32 am

      5 stars
      This looks so tasty, I am going into the kitchen to make it now! Thank you for this and every other recipe, Richa. I hope you are having a wonderful holiday season.

      Reply
      • Danielle

        December 20, 2019 at 3:01 pm

        5 stars
        It was really good. I omitted the coconut (didn’t have), mixed in a few chopped prunes and dates, and used extra ginger powder since I didn’t have candied ginger. It turned out really good, especially after it was cold. Thanks again for the recipe.

        Reply
        • Richa

          December 20, 2019 at 6:46 pm

          Awesome!

          Reply

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