Introduction

This Gingerbread Baked Oatmeal with Walnut Streusel is a warm, cozy breakfast perfect for chilly mornings. Packed with spices and naturally sweetened, it combines comforting flavors with a crunchy topping for a delicious start to your day.

The image shows a close-up of a baked oat bar in a metal baking pan lined with parchment paper. The bar has a rough, crumbly top layer with toasted oats and a golden-brown color. Beneath the crunchy top, there is a darker layer of sticky, slightly glossy filling that looks like a jam or fruit layer, with some parts bubbling up through the oat topping. The oats are visible around the edges, and the bar fills the entire pan. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium ripe banana
2 cups unsweetened, non-dairy milk
¼ cup maple syrup
1 tbsp brown sugar
2 tsp unsulphured molasses
1 tsp vanilla extract
2 ½ cups old-fashioned rolled oats
2 tsp ground ginger
1 tsp ground allspice
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp baking powder
¼ tsp black pepper (or a pinch)
¼ tsp salt

Walnut Streusel
½ cup whole walnuts
⅓ cup brown sugar
¼ cup old-fashioned rolled oats
1 tbsp all-purpose flour
½ tsp ground cinnamon
¼ cup melted coconut oil

Instructions

Step 1: Preheat the oven to 350°F. Grease an 8×8″ baking dish if it is not non-stick.
Step 2: In a large mixing bowl, mash the banana until mostly smooth, leaving a few small lumps. Whisk in the milk, maple syrup, brown sugar, molasses, and vanilla extract.
Step 3: Add the oats, ground ginger, allspice, cinnamon, nutmeg, baking powder, black pepper, and salt to the wet mixture. Fold everything together gently until combined.
Step 4: Pour the oatmeal mixture into the prepared baking dish and spread evenly to distribute.
Step 5: To make the streusel, place walnuts and rolled oats in a food processor. Pulse a few times until the mixture resembles a coarse flour.
Step 6: Add brown sugar, flour, cinnamon, and melted coconut oil to the food processor. Pulse a few more times until the texture resembles wet sand.
Step 7: Evenly sprinkle the walnut streusel over the oatmeal mixture in the baking dish.
Step 8: Bake for 28 to 30 minutes until the top is golden brown and the oatmeal is firm and no longer jiggles.
Step 9: Let the baked oatmeal cool for 5 minutes before serving. Optionally, drizzle with powdered sugar icing or serve with yogurt thinned with a little milk for extra creaminess.

Tips & Variations

Use dairy or any plant-based milk you prefer to customize flavor and texture.
For a nut-free option, replace walnuts with pumpkin seeds or omit the streusel topping.
Add dried cranberries or raisins for a fruity twist.
Adjust the spices to your taste, adding more ginger or cinnamon for a stronger gingerbread flavor.

Storage

Store leftover baked oatmeal covered in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave for about 1 minute or until heated through. You can also freeze it for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A single square piece of baked oatmeal with a rough, golden-brown texture sits in a white bowl with a matte, slightly rough surface. The oatmeal bar is topped with light white cream sauce drizzled unevenly across the top. A small portion is scooped with a silver spoon resting in the bowl, showing the moist, chunky inside of the oatmeal. The scene is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, use certified gluten-free rolled oats and substitute the all-purpose flour in the streusel with a gluten-free flour blend to keep it gluten-free.

Is it possible to prepare this recipe the night before?

Absolutely! You can mix the ingredients and refrigerate the baking dish overnight. Just bake it fresh in the morning, adding a few extra minutes to the baking time if needed.