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Ultra close-up macro of spiced gingerbread baked oatmeal slice with vanilla glaze

Cozy Spiced Gingerbread Baked Oatmeal with Vanilla Glaze

A warm, cake-like holiday breakfast bake featuring hearty rolled oats infused with robust dark molasses, pure maple syrup, ginger, cinnamon, and cloves, topped with toasted pecans and a sweet vanilla bean glaze.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 generous squares
Course: Breakfast, Brunch, Healthy Treats, Holiday Baking, Meal Prep
Cuisine: American Comfort Food, Holiday Seasonal
Calories: 335
Ingredients Method Nutrition Notes

Ingredients
  

Hearty Spiced Oat Mixture
  • 2 ½ cups old-fashioned rolled oats certified gluten-free if needed
  • ½ cup pecans roughly chopped, divided
  • 1 ½ teaspoon ground ginger for warm zesty holiday kick
  • 1 ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg freshly grated preferred
  • ¼ teaspoon ground cloves essential gingerbread spice
  • 1 ½ teaspoon baking powder gives fluffy cake-like rise
  • ½ teaspoon kosher sea salt
Rich Molasses Vanilla Custard
  • 2 cups milk of choice whole milk, oat milk, or almond milk
  • 2 large eggs room temperature, lightly beaten
  • ⅓ cup dark robust molasses unsulphured dark blackstrap or baking molasses
  • ¼ cup pure maple syrup or dark brown sugar
  • 3 tablespoon unsalted butter melted and cooled (or melted coconut oil)
  • 1 ½ teaspoon pure vanilla extract
Sweet Vanilla Bean Glaze
  • ½ cup powdered confectioners sugar sifted
  • 1 to 2 tablespoon heavy cream or whole milk as needed for drizzling consistency
  • ½ teaspoon pure vanilla extract or paste
  • 1 pinch fine sea salt balances sweetness

Method
 

Mix Dry & Wet Bases
  1. Preheat oven to 375°F (190°C). Lightly grease an 8x8-inch or 9x9-inch ceramic baking dish with butter or cooking spray.
  2. In a large bowl, stir together the rolled oats, half of the chopped pecans (¼ cup), ground ginger, cinnamon, nutmeg, cloves, baking powder, and sea salt until evenly blended.
  3. In a separate medium bowl or large measuring cup, whisk together the milk, beaten eggs, dark molasses, maple syrup, melted butter, and vanilla extract until completely smooth and emulsified.
Combine & Bake
  1. Pour the molasses custard mixture over the dry oats. Stir thoroughly with a silicone spatula so all the oats are submerged and soaked in spiced custard.
  2. Pour the oat mixture into the prepared baking dish and smooth the top evenly. Scatter the remaining ¼ cup of chopped pecans evenly across the surface for a toasted, crunchy crust.
  3. Bake at 375°F (190°C) for 32 to 35 minutes until the center is set, the edges are puffed and lightly golden, and a toothpick inserted in the middle comes out clean.
Glaze & Serve
  1. While the oatmeal bakes, whisk together powdered sugar, heavy cream, vanilla, and a tiny pinch of salt in a small bowl until a silky, smooth glaze forms.
  2. Let the baked oatmeal rest for 5 minutes after removing from the oven. Drizzle the vanilla bean glaze generously over the warm bake in crisscross ribbons. Slice into squares and serve warm!

Nutrition

Serving: 1gCalories: 335kcalCarbohydrates: 48gProtein: 8gFat: 13gSaturated Fat: 4.5gCholesterol: 75mgSodium: 260mgPotassium: 380mgFiber: 5gSugar: 24gVitamin A: 280IUVitamin C: 0.8mgCalcium: 140mgIron: 3.2mg

Notes

Baker's Secret: Always use old-fashioned rolled oats rather than quick oats. Whole rolled oats absorb the spiced molasses custard slowly, baking into a tender, cake-like texture with fantastic chew that never turns mushy!

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