This is great to keep in the freezer for a quick, healthy breakfast. Since the baby and I keep odd hours I put one serving out at night for my husband’s breakfast the next day. Baked oatmeal is also the only oatmeal my hubby will eat.
This is based on Kath’s baked banana oatmeal. I have been craving gingerbread but have been missing one ingredient every time I have time to make it. I decided to make baked oats taste like gingerbread since we ran out of frozen baked oatmeal.
Baked Gingerbread Oatmeal
2 cups rolled oats
1 teaspoon baking powder
1 teaspoon ginger
1/2 teaspoon cinnamon
1 egg, beaten
3 tablespoons molasses
1 1/2 cups unsweetened soy milk
1 tsp vanilla
Preheat the oven.
Pour the wet ingredients into the dry. Mix well.
Line an 8″ pan (square or round) with parchment paper. Or you can use a silicone baking dish like I do.
Pour batter into pan. Bake at 375F/180C for about 30 minutes (the original recipe said 20 but my oven takes about 30).