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This Gingerbread Oatmeal recipe makes a healthy, filling breakfast that only has 245 calories but packs a ton of flavor! Ground ginger and cinnamon combine with a little bit of molasses for an easy breakfast that tastes like decadent gingerbread!
An easy Gingerbread Oatmeal recipe that tastes just like gingerbread cake! It has the perfect balance of spices, molasses coupled with a hint of brown sugar for an indulgent taste without the guilt. It is my new favorite winter breakfast! Make it in the microwave or on the stovetop. I even prep it in individual portions several days ahead for an incredibly easy breakfast!
Nothing beats a warming bowl of oatmeal in the winter months. Come December I switch from my Pumpkin Spice Oatmeal to this gingerbread oatmeal. It helps keep my hand out of the Christmas cookie jar and away from Mom’s Gingerbread Boys and Old Fashioned Oatmeal Raisin Cookies or my absolute favorite Old Fashioned Gingerbread cake!
Table of Contents
Gingerbread Oatmeal Ingredients
- Oats: I prefer to use old fashioned rolled oats in my oatmeal for the added texture, but any oats will do. Quick oats will cook faster in the microwave. The choice is yours!
- Original Almond Milk: Depending on what I have on hand, I will use vanilla flavor or original unsweetened almond milk interchangeably. Any alternative milk will do. Just make sure you like the flavor!
- Molasses: Molasses is a delicious natural sweetener in healthy snacks. It adds the perfect amount of sweetness in addition to bringing its robust complex flavor to the party! It also thickens nicely and will make the bars not sticky.
- Ground Ginger: Ground Ginger has a subtler flavor than freshly grated ginger root. It has less bite and is more warming.
- Cinnamon: I use Saigon cinnamon but use whichever cinnamon you like best!
- Dark Brown Sugar: Using dark brown sugar adds sweetness along with a nice, rich molasses flavor.
- Pecans: These are optional, but nothing beats fresh, plump pecans. If you keep them for longer than a month or your kitchen is consistently warm, store them in the freezer to preserve freshness.
- Raisins: I use dark raisins in this oatmeal, but you could also use golden raisins, or a mix of both!
- Rolled Oats: I prefer the texture of old fashioned rolled oats but you could absolutely substitute quick oats in this gingerbread oatmeal recipe. If you are meal prepping, I do, however, suggest sticking with rolled oats. They will absorb some of the moisture but still have a great consistency when cooked.
- Milk: I use unsweetened almond milk because I enjoy the flavor and it has lower calories than dairy milk. You can substitute any milk or nondairy alternative milk that you enjoy.
- Dark brown sugar: I don’t need to tell you that gingerbread is sweet. I only add one teaspoon of dark brown sugar in this gingerbread oatmeal recipe, but you could use more or less to your taste.
Frequently Asked Questions
If you are prepping oatmeal ahead of time, store in a sealed container in the refrigerator for up to 4 days. I prefer to make individual portions rather than trying to divide it later.
Uncooked, mixed oatmeal will keep for 4 days in the refrigerator. Cooked oatmeal will keep for a week but it is best the day it is made.
To reheat cooked gingerbread oatmeal that has been refrigerated, scoop into a bowl or pot, add 1/4 cup to 1/2 cup additional milk or water. Microwave in 30 second intervals, stirring between each one, or reheat over low heat on the stovetop. Add more milk or water until the desired consistency is achieved.
This oatmeal is easy to prepare ahead of time. I make it in individual portions to make my mornings that much easier! Have breakfast ready in 3 minutes!
Can you make this gingerbread oatmeal in bulk?
You can make as large a batch of this oatmeal as you would like. If making multiple servings at a time, I would suggest making it on the stovetop.
- In a small saucepot, combine oats, almond milk, molasses and spices. Cook uncovered over low heat until milk has been absorbed and the oats are softened. If you like it thinner, add a bit more milk.
- Pour into a bowl, sweeten with dark brown sugar and top with raisins and pecans if desired.
- Combine all ingredients in a large microwave safe bowl. I use one that has double the capacity of the mixture. Cover with a small plate.
- Microwave on high at 1 minute intervals, stirring between each one. It takes 3 ½ minutes in my microwave. If you don’t stop the machine, then they will boil over.
- For thicker oatmeal from the microwave, allow the oats to sit covered for an additional minute. The oatmeal will continue to absorb the milk and will be hot, thick and ready to eat!
Meal Prep Ahead:
- Combine all ingredients in a pint sized storage container. Store in the refrigerator up to 4 days. Then either heat in the microwave or on the stovetop as directed above. The presoaking will allow the oats to cook faster, so watch them!
Before You Go!
Check out our other delicious, chef-developed recipes for Breakfast + Brunch!