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    $5 Dinners | Budget Recipes, Meal Plans, Freezer Meals

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    Gingerbread Baked Oatmeal

    November 15, 2013 by Erin, The $5 Dinner Mom 13 Comments

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    A holiday flavor twist on baked oatmeal – this Gingerbread Baked Oatmeal is a must try!

    baked gingerbread oatmeal

    This Gingerbread 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!

    Gingerbread Baked Oatmeal

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    Gingerbread Baked Oatmeal

    Level up your next pan of baked oatmeal with this Gingerbread Baked Oatmeal recipe. It's the perfect holiday breakfast twist that everyone will love!
    Prep Time10 minutes
    Cook Time50 minutes
    Servings - 16 servings

    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

    Instructions

    • Preheat oven to 350. Lightly grease a 9x13 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.

    Gingerbread Baked Oatmeal from 5DollarDinners.com

    See more $5 Dinners Popular Recipes here

    4500 shares
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    Filed Under: Baking, Breakfast Recipes, Budget Friendly Recipes, Dessert Recipes, Freezer Recipes and Freezer Meal Plans Tagged With: popular recipes

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    Comments

    1. ML Wells says

      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.

      Reply
      • JGainer says

        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.

        Reply
    2. Marilyn aka G-Ma says

      November 16, 2013 at 1:20 am

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

      Reply
    3. TX Girl 143 says

      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.

      Reply
      • Erin, The $5 Dinner Mom says

        February 3, 2014 at 5:54 pm

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

        Reply
    4. C Smith says

      March 1, 2014 at 12:25 pm

      Do you think this recipe would work with regular oats?

      Reply
      • Karen W says

        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.

        Reply
    5. Kim says

      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!

      Reply
    6. Dawn says

      November 19, 2014 at 10:34 am

      I wonder if you could use steel cut oats if you pre-soak them. The only oats I have in the house.

      Reply
    7. Renee Holliday says

      November 19, 2014 at 10:41 am

      If i wanted to make it the night before how would that work. Does it change the texture/consistency to be made the night prior and then heated up the next a.m. wondering if it would be dry, or pasty??Thank you.

      Reply
    8. December says

      March 12, 2016 at 12:45 am

      Tried it and it was great! love it! It only took 25ish min to bake for me tho.

      Reply
    9. Gary Osika says

      December 24, 2017 at 1:06 pm

      i doubled spice and added a bag of cranberries. love this recipe

      Reply
    10. Gary says

      January 30, 2018 at 6:50 pm

      Love it made it ten times since november. i up the cinnamon and the ginger each by 1 tsp. I also press in a bag of fresh cranberries. everyone love the tart taste from the cranberries. Great recipe. Me Happy

      Reply

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    I’m Erin Chase…

    Also known as the
    $5 Dinner Mom.

    I have a little problem. I cannot make a meal that costs more than $5.
    It’s a fun challenge,
    and my pocketbook
    thanks me.
    Want to join me?

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