Gingerbread Baked Oatmeal

by Erin, The $5 Dinner Mom on November 15, 2013

Gingerbread Baked Oatmeal

This baked oatmeal caused a bit of a stir in my kitchen.

I set it out on the counter to cool just about the same time that I had dinner getting on the table. My oldest bounced through getting the cups and silverware onto the table and got so excited that I made brownies for dessert.

{insert mom guilt here}

Sigh…they totally looked like brownies, but to his dismay they were not brownies. I informed him that this was breakfast for the next morning, told him what it was, and he asked if he could still have some for “dessert.” It was a 9×13, so I knew there would be enough…so I obliged.

The reaction.

Mom, this is so great, can I have another bowl?

{Mom guilt dissipates.}

Note to self…don’t make something that looks like dessert that isn’t dessert when serving dinner. Got that self?

Needless to say…this recipe is a keeper. Next time, I’ll be doubling up and baking 2 9x13s, cutting 1 up into “breakfast size pieces” and freezing the portions individually so we have a quick and easy breakfast on hand for the busy holiday season ahead!

Also, this got me thinking…how often do you make dessert?

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Gingerbread Baked Oatmeal

Adapted from Budget Bytes

Yield – 16 servings

Preparation Time – 10 minutes

Cooking Time – 50 minutes

Ingredients

  • 1/2 cup brown sugar
  • 3 eggs
  • 1/2 cup applesauce
  • 1/2 cup dark molasses
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground cloves
  • 1 tsp salt
  • 4 cups quick cooking oats
  • 1/4 cup flour
  • 2 cups milk

Directions

  • Preheat oven to 350. Lightly grease a 9×13 inch glass baking pan with non-stick cooking spray.
  • In a large mixing bowl or stand mixer, mix together the brown sugar, eggs, applesauce, dark molasses. Then stir in the baking soda, cinnamon, ginger, cloves and salt. Then fold in the oats, flour and milk.
  • Pour batter (will be runny) into the greased baking dish and bake in the preheated oven for 50 minutes, or until the baked oatmeal bounces back in the center and toothpick comes out clean in the center.
  • Let cool slightly before serving. Cut into serving size pieces and serve with milk or yogurt.

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{ 8 comments… read them below or add one }

ML Wells November 15, 2013 at 10:20 pm

This sounds yummy! Any idea what I could use for the molasses? My husband is diabetic so I want to cut back on the carbs.

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JGainer March 8, 2014 at 1:17 pm

Molasses is a source of manganese, and it may be an important mineral for those with diabetes. While study results are conflicting, the Linus Pauling Institute notes that people living with diabetes often suffer from a manganese deficiency, and it may play a role in glucose sensitivity. Additionally, manganese helps speed the healing of wounds; slow wound healing often plaques diabetes due in part to elevated glucose levels. A 1-tbsp. serving of molasses contains 0.3 mg of manganese; endeavor to include 1.8 to 2.3 mg in your diet each day.

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Marilyn aka G-Ma November 16, 2013 at 1:20 am

This sounds wonderful. Do you have any other freezer type recipes?

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TX Girl 143 February 3, 2014 at 3:07 pm

Just wanted to say that this has become a staple/freezable breakfast in my home. My children and I love it! Thank you so much for sharing this fabulous recipe.

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Erin, The $5 Dinner Mom February 3, 2014 at 5:54 pm

So great to hear…thanks for letting me know! Here’s to easy, healthy and delicious breakfasts!

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C Smith March 1, 2014 at 12:25 pm

Do you think this recipe would work with regular oats?

Reply

Karen W March 2, 2014 at 11:37 am

I made it this morning with regular oats and it turned out just fine. Probably just a little chewier than if made with quick oats (I never have quick oats in the house so we’re used to that chewy texture!).

My five-year-old declared this the best thing I’ve ever made.

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Kim August 13, 2014 at 4:03 pm

I’m going to try making this Gluten Free…. I’m so excited! I am SICK to death of EGGS!

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