Go Back
–+ servings
Print

Gingerbread Baked Oatmeal with Walnut Streusel

Creamy baked oatmeal filling with warm gingerbread spices and top with a sweet walnut streusel

Course Breakfast
Keyword gingerbread baked oatmeal, meal prep, vegan breakfast recipe, walnut streusel
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 9 servings
Author Taavi Moore

Ingredients

Gingerbread Baked Oatmeal

  • 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

  1. Preheat the oven to 350°F. Grease an 8x8" baking dish if not non-stick.

  2. In a large mixing bowl, mash banana until smooth (a few small lumps remaining is ok). Whisk in milk, maple syrup, brown sugar, molasses, and vanilla extract. Add oats, spices, baking powder, and salt. Fold to combine. Pour mixture into the prepared baking dish and spread out evenly to distribute.

  3. To make the streusel, add walnuts and oats to a food processor. Pulse a few times until it resembles a coarse flour. Add brown sugar, flour, cinnamon, and coconut oil. Pulse a few more times until mixture resembles wet sand. Evenly sprinkle the streusel over the oats.

  4. Bake for 28-30 minutes until top is golden brown and oatmeal is firm and no longer jiggles. Let cool for 5 minutes before serving. Optionally drizzle over a simple powdered sugar icing or yogurt thinned with milk! Enjoy.