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Gingerbread Baked Oatmeal

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  • 2 tablespoons butter, melted
  • 1 egg
  • 3 cups milk or non-dairy milk alternative (I used almond milk)
  • 1/4 cup molasses
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 1/2 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 2 cups rolled oats
  • 1/2 cup chopped pecans, divided
  • Optional: whipped cream for serving


  1. Preheat oven to 350 degrees F. Grease 8×8-inch baking dish.
  2. In a large bowl, whisk the butter, egg, milk, molasses, cloves, allspice, ginger, cinnamon, salt, and baking powder.
  3. Stir in oats and 1/4 cup pecans.
  4. Pour oatmeal mixture into prepared baking dish. Bake at 350 degrees until puffed and center is just set, about 45-55 minutes. During last 5 minutes of baking, sprinkle remaining pecans over top.
  5. Serve warm and refrigerate leftovers for 3-5 days. Reheat in the microwave with some additional milk splashed on top.
  6. Optional: serve with a dollop of whipped cream and dust with extra cinnamon.
  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Holiday

Keywords: oatmeal, gingerbread, baked, holiday, christmas