Yield: 6 servings
Gingerbread Baked Oatmeal
This gingerbread baked oatmeal is the perfect cozy, winter breakfast. The warm spices and sweet molasses create the most incredible flavor. Plus it couldn't be easier to make and would be a great addition to Christmas brunch.
Ingredients
- 1½ cup kefir
- ¼ cup maple syrup
- 3 tbsp molasses
- 3 tbsp coconut oil, melted
- 2 large eggs
- 1 tsp vanilla extract
- 2½ cups old fashioned rolled oats
- 1 tsp baking soda
- 2 tsp cinnamon
- 2 tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp sea salt
Instructions
- Preheat oven. Preheat oven to 375. Grease 9x9 baking dish and set aside.
- Mix together wet ingredients. Mix together the coconut oil, maple syrup, molasses, vanilla, and kefir until fully combined.
- Add in the dry ingredients. Stir in the oats, warming spices, baking powder, and salt. This is also when you would add the collagen if using it. Then pour the batter into prepared baking dish.
- Bake the oatmeal. Transfer baking dish to the oven and cook for about 45 minutes or until the center is mostly set. Remove from oven and allow to fully cool before slicing.
- Serve and enjoy! Enjoy this gingerbread baked oatmeal topped with kefir labneh and a drizzle of maple syrup.
Notes
- Add some protein to this gingerbread baked oatmeal try adding a scoop of collagen before baking and then top with greek yogurt before serving. This really boosts the protein content!
- Serve with kefir labneh and a drizzle of maple syrup. You can also make a little "icing" with organic cream cheese blended with some maple syrup, add some kefir to help thin it out a bit.
- This can be prepped ahead of time. You can make the baked oatmeal the night before, cover it with foil and place it in the refrigerator, then bake it the morning you need it
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