Gingerbread Baked Oatmeal

Easy, quick, vegan, gluten-free, and refined sugar free breakfast/dessert

I've been seeing a lot of posts for baked oatmeal and was inspired to make a version of my own. With the holidays just around the corner and since Hallmark holiday movies have started, I thought why not make gingerbread spiced baked oatmeal. This recipe is super easy and fast to whip up as a late morning breakfast or last minute dessert; these bars even have a hidden veggie in them.

You can never have too much cinnamon and ginger! These bars have just the right amount of spice without being too sweet like many holiday treats. The cauliflower adds volume, so you can enjoy a larger slice than you normally would. I know it might sound different, but I encourage you to try it first!

The fun part is adding all the toppings! If you're serving these for breakfast, the pan makes two servings and tastes great topped with a dollop of peanut butter, a drizzle of honey, and a sprinkle of cinnamon paired with a sliced banana. If you're serving these for dessert, the pan makes four bars. Top with a scoop of ice cream, pumpkin spice sautéed butternut squash, and a handful of toasted pecans or a dollop of coconut whipped cream and an extra sprinkle of cinnamon.

Now for the recipe!

Gingerbread Baked Oatmeal

servings 2-4

Ingredients:

1 cup quick oats

1 cup riced cauliflower *

3/8 cup peanut protein powder

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon allspice

pinch of salt

1 ripe banana, mashed

1/2 cup unsweetened almond milk

1 tablespoon molasses

1 tablespoon maple syrup

Directions:

1. Preheat the oven to 350 degrees Fahrenheit and line a loaf pan with parchment paper, set aside.

2. In a medium size bowl, combine the oats, cauliflower, baking powder, cinnamon, ginger, allspice, and salt. In a separate, small bowl, combine the banana, almond milk, molasses, and maple syrup.

3. Add the wet mixture to the dry ingredients and stir until just combined. Pour batter into the lined loaf pan.

4. Bake for 30 minutes or until lightly browned. Remove from oven and allow to cool slightly before cutting and serving. See above for topping suggestions and enjoy!

Notes:

- To make riced cauliflower, place chopped cauliflower into a blender and pulse until the mixture resembles rice.