Gingerbread Baked Oatmeal with Walnut Streusel Recipe
This Gingerbread Baked Oatmeal with Walnut Streusel is a cozy, flavorful breakfast treat perfect for chilly mornings. Bursting with warm spices like ginger, cinnamon, and nutmeg, and naturally sweetened with banana, maple syrup, and molasses, this baked oatmeal is topped with a crunchy walnut streusel for an irresistible texture contrast. Easy to prepare and bake, it offers a wholesome and comforting start to your day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Oatmeal Base
- 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
- Prepare the Oven and Baking Dish. Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking dish, or use a non-stick one to prevent sticking.
- Mash and Mix Wet Ingredients. In a large mixing bowl, mash the ripe banana until mostly smooth with a few small lumps remaining. Whisk in the unsweetened non-dairy milk, maple syrup, brown sugar, molasses, and vanilla extract until combined.
- Add Dry Ingredients to the Mixture. Stir in the old-fashioned rolled oats, ground ginger, allspice, cinnamon, nutmeg, baking powder, black pepper, and salt. Fold gently until everything is well mixed and oats are evenly coated.
- Transfer to Baking Dish. Pour the oatmeal mixture into the prepared baking dish and smooth it out evenly to ensure uniform baking.
- Make the Walnut Streusel. In a food processor, pulse the walnuts and rolled oats a few times until they resemble a coarse flour. Add brown sugar, all-purpose flour, cinnamon, and melted coconut oil. Pulse a few more times until the mixture resembles wet sand.
- Top and Bake. Evenly sprinkle the walnut streusel mixture over the oatmeal in the baking dish. Place in the oven and bake for 28-30 minutes, or until the top is golden brown and the oatmeal is firm and no longer jiggles when gently shaken.
- Cool and Serve. Remove from the oven and let cool for at least 5 minutes before serving. For extra sweetness or creaminess, optionally drizzle with a simple powdered sugar icing or yogurt thinned with milk. Enjoy warm.
Notes
- Use ripe banana for natural sweetness and moisture.
- Non-dairy milk such as almond, oat, or soy milk works best here.
- If you don’t have molasses, you can use extra maple syrup but flavor will be less rich.
- Black pepper is optional but enhances the warm spice flavor.
- For gluten sensitivity, ensure oats and flour are certified gluten free.
- Leftovers keep well refrigerated for up to 5 days and reheat nicely.
- Try swapping walnuts for pecans or almonds for variation.
- To make powdered sugar icing, mix powdered sugar with a small amount of water or non-dairy milk until drizzle consistency.
Keywords: gingerbread baked oatmeal, walnut streusel, baked oatmeal recipe, spiced oatmeal, vegan breakfast, cozy breakfast, healthy breakfast, holiday oatmeal
