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.
Author: Vegan Richa
2cupsold fashioned oats,use certified gluten-free if needed, see notes for substitution
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)
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
To substitute Oats: Use other grain flakes such as quinoa or riceTo 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 resultNutrition is for 1 serve