If you’re searching for a cozy, comforting breakfast that feels like a warm hug on a chilly morning, the Gingerbread Baked Oatmeal with Walnut Streusel Recipe is exactly what you need. This delightful dish masterfully blends the spicy, aromatic notes of gingerbread spices with the hearty texture of rolled oats and the irresistible crunch of a walnut streusel topping. Each bite offers a perfect balance of sweetness and spice, complemented by a subtle molasses depth and a touch of maple syrup, making it a breakfast treat that feels both indulgent and wholesome. Whether you’re cooking for a weekend brunch or prepping ahead for busy weekdays, this recipe is a delicious way to bring seasonal flavors into your morning routine.
Ingredients You’ll Need
The beauty of the Gingerbread Baked Oatmeal with Walnut Streusel Recipe lies in its simple, thoughtfully chosen ingredients. Every single component plays an important role, from lending flavor and texture to adding warmth and richness. Once you gather these staples, you’ll see how easy it is to create a dish that feels so special and satisfying.
- 1 medium ripe banana: Provides natural sweetness and moisture, keeping the oatmeal tender and rich.
- 2 cups unsweetened, non-dairy milk: Offers a creamy base without overpowering, making the dish dairy-free and lighter.
- ¼ cup maple syrup: Adds a delicate, earthy sweetness that pairs beautifully with the spices.
- 1 tbsp brown sugar: Enhances caramel notes and contributes to a gentle browning in the bake.
- 2 tsp unsulphured molasses: Infuses deep, complex flavor reminiscent of classic gingerbread.
- 1 tsp vanilla extract: Brings a sweet floral aroma that lifts the entire dish.
- 2 ½ cups old-fashioned rolled oats: Forms the hearty, chewy foundation essential for baked oatmeal.
- 2 tsp ground ginger: Packs the signature spicy punch that gingerbread is known for.
- 1 tsp ground allspice: Adds warm, sweet earthiness and layered spice notes.
- 1 tsp ground cinnamon: Infuses familiar warmth and coziness into the oats.
- ½ tsp ground nutmeg: Offers a subtle hint of nutty spice that rounds out the flavors.
- ½ tsp baking powder: Helps the dish rise slightly, ensuring a tender texture.
- ¼ tsp black pepper (or a pinch): Just a hint to elevate the spices and add a surprising depth.
- ¼ tsp salt: Balances sweetness and enhances all other flavors.
- ½ cup whole walnuts: Provides crunch and a rich, buttery complement to the spices.
- â…“ cup brown sugar: Sweetens and caramelizes the streusel topping beautifully.
- ¼ cup old-fashioned rolled oats: Adds texture and rustic appeal to the crumble.
- 1 tbsp all-purpose flour: Binds the streusel ingredients without making it dense.
- ½ tsp ground cinnamon: Adds an extra touch of warmth to the topping.
- ¼ cup melted coconut oil: Brings moisture and a delicate richness to the streusel, plus a subtle tropical hint.
How to Make Gingerbread Baked Oatmeal with Walnut Streusel Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 350°F (175°C). Grease an 8×8 inch baking dish unless it’s non-stick to prevent sticking and ensure even baking. This little prep sets the stage for an effortless release once your oatmeal is perfectly cooked.
Step 2: Mix the Wet Ingredients and Spices
In a large mixing bowl, mash the ripe banana until mostly smooth with a few lumps for texture if you like. Whisk in the non-dairy milk, maple syrup, brown sugar, molasses, and vanilla extract until everything is well combined. The wet ingredients infuse sweetness and moisture that will make your baked oatmeal rich and tender.
Step 3: Combine the Dry Ingredients with Wet
Add the rolled oats along with the spices—ground ginger, allspice, cinnamon, nutmeg—plus the baking powder, black pepper, and salt to the wet mixture. Fold everything together gently so the oats and spices are evenly distributed without over-mixing. This careful combo ensures your Gingerbread Baked Oatmeal with Walnut Streusel Recipe has great texture and even flavor balance.
Step 4: Transfer Mixture to Baking Dish
Pour the oatmeal batter into your prepared baking dish, smoothing the surface with a spatula to create an even layer. This step helps guarantee consistent baking, so every bite is just right throughout.
Step 5: Prepare the Walnut Streusel
Put the walnuts and extra oats into a food processor and pulse a few times until the texture resembles coarse flour. Add the brown sugar, flour, cinnamon, and melted coconut oil, then pulse again until it looks like wet sand—the perfect crumbly, buttery topping. This streusel will add incredible crunch and flavor contrast.
Step 6: Sprinkle the Streusel and Bake
Evenly scatter the walnut streusel over the oatmeal layer. Pop the dish into the oven and bake for 28 to 30 minutes until the top turns golden brown and the oatmeal is firm without jiggle. Your kitchen will fill with a warm, spicy aroma that hints at the deliciousness to come.
Step 7: Cool and Enjoy
Once baked, let your Gingerbread Baked Oatmeal with Walnut Streusel Recipe cool for about 5 minutes so it sets nicely. To elevate it further, you can drizzle a simple powdered sugar icing over the top or serve it alongside creamy yogurt thinned out with a splash of milk. Then dive in and enjoy the comforting, festive flavors!
How to Serve Gingerbread Baked Oatmeal with Walnut Streusel Recipe
Garnishes
Fresh garnishes can truly bring this baked oatmeal to life. Consider adding a dollop of vanilla yogurt, a sprinkle of toasted walnuts for extra crunch, or a dusting of powdered sugar for sweetness and a pretty finish. You could also drizzle a bit of warmed maple syrup or a smear of nut butter to complement the gingerbread spices.
Side Dishes
This dish pairs wonderfully with simple, fresh fruits like sliced pears or crisp apples to add brightness and balance. A side of steamed greens or a warm cup of chai tea can complete your breakfast experience, enhancing warmth and spice in a cozy, satisfying way.
Creative Ways to Present
Serve the baked oatmeal straight from the pan for a homey feel, or cut it into neat squares and plate it with a dollop of whipped coconut cream and a sprinkle of chopped walnuts for a more elegant brunch presentation. Layer cooled baked oatmeal with yogurt and fruit in glasses to create a parfait-style treat that’s as beautiful as it is delicious.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, cover the Gingerbread Baked Oatmeal with Walnut Streusel Recipe tightly and store it in the refrigerator. It will keep well for up to 4 days, allowing you to enjoy a quick, nourishing breakfast or snack without extra effort.
Freezing
For longer storage, wrap individual portions in plastic wrap and place them in a freezer-safe container or bag. Frozen baked oatmeal stays delicious for up to 3 months and is perfect for meal prep on busy mornings when you crave something warm and homemade.
Reheating
Reheat leftovers by microwaving for 1 to 2 minutes or warming in a preheated oven at 350°F (175°C) for about 10 minutes. If frozen, thaw overnight in the fridge first for even reheating. Adding a splash of non-dairy milk before warming can refresh its creamy texture.
FAQs
Can I use dairy milk instead of non-dairy milk in this recipe?
Absolutely! Feel free to swap unsweetened non-dairy milk for any dairy milk you prefer, such as cow’s milk or creamier options like oat or almond milk. The texture and flavor will still be wonderful, though non-dairy choices add a nice subtle lightness.
Is it possible to make this recipe gluten-free?
Yes! Make sure to use certified gluten-free rolled oats and substitute the all-purpose flour in the streusel with a gluten-free flour blend. This way, you can enjoy the Gingerbread Baked Oatmeal with Walnut Streusel Recipe without worry.
How spicy is the gingerbread flavor in this dish?
The spice level is warm and aromatic rather than hot. With ginger, cinnamon, nutmeg, and allspice balanced with sweetness and a hint of black pepper, it’s a fragrant, cozy blend perfect for those who love classic gingerbread flavor without overwhelming heat.
Can I make this recipe vegan?
Yes, this recipe is naturally vegan if you use non-dairy milk and melted coconut oil. Just double-check that your maple syrup and other ingredients meet your vegan standards, and you’re set for a delicious plant-based breakfast.
What’s the best way to customize the streusel topping?
You can swap walnuts for pecans or almonds if you like a different nut flavor. Adding a sprinkle of shredded coconut or cinnamon chips can also add exciting texture and taste. Keep the basic crumble ratio, and get creative with what you have on hand!
Final Thoughts
There’s something truly special about waking up to the sweet spice and cozy warmth of the Gingerbread Baked Oatmeal with Walnut Streusel Recipe. With its simple ingredients and straightforward steps, this dish makes elevating your breakfast routine an absolute joy. Give it a try, and I promise this recipe will become a much-loved staple, perfect for sharing and savoring throughout the seasons.
Print
Gingerbread Baked Oatmeal with Walnut Streusel Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This Gingerbread Baked Oatmeal with Walnut Streusel is a warm, comforting breakfast dish that combines cozy spices like ginger, cinnamon, and allspice with hearty oats and a crunchy walnut topping. Sweetened naturally with banana, maple syrup, molasses, and brown sugar, it offers a perfect balance of flavors and textures. Baked to golden perfection, this oatmeal is both nourishing and delicious—ideal for chilly mornings or an inviting brunch treat.
Ingredients
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 Topping
- ½ cup whole walnuts
- â…“ 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 baking dish: Set your oven to 350°F (175°C) and grease an 8×8 inch baking dish unless it’s non-stick to prevent sticking and ensure even baking.
- Mix the oatmeal base: In a large mixing bowl, mash the ripe banana mostly smooth, leaving some lumps if you like. Whisk in the non-dairy milk, maple syrup, brown sugar, molasses, and vanilla extract until well combined. Add the oats and spices—ground ginger, allspice, cinnamon, nutmeg, baking powder, black pepper, and salt—and gently fold everything together just until evenly mixed, avoiding over-mixing.
- Transfer to baking dish: Pour the oatmeal mixture into the greased baking dish and spread it evenly, making sure the surface is flat for consistent cooking.
- Make the walnut streusel: Place the walnuts and oats in a food processor and pulse a few times until they resemble coarse flour. Add the brown sugar, flour, cinnamon, and melted coconut oil, then pulse again until the streusel mixture looks like wet sand with a crumbly texture.
- Top the oatmeal: Evenly sprinkle the walnut streusel mixture over the oatmeal in the baking dish to create a crunchy and flavorful topping.
- Bake: Place the baking dish in the preheated oven and bake for 28-30 minutes or until the top is golden brown and the oatmeal is firm, showing no jiggle when you gently shake the dish.
- Cool and serve: Allow the baked oatmeal to cool for about 5 minutes to set. Optionally, drizzle with powdered sugar icing or serve with yogurt thinned with a bit of milk for extra creaminess. Enjoy your gingerbread baked oatmeal warm.
Notes
- You can substitute the walnuts with pecans for a different nutty flavor.
- Use any plant-based milk such as almond, oat, or soy milk depending on your preference.
- For a gluten-free version, ensure your oats and flour are certified gluten-free.
- Adjust the sweetness by adding more or less maple syrup or brown sugar to taste.
- Leftovers can be refrigerated for up to 4 days and reheated in the microwave.
- For a vegan version, confirm your brown sugar is vegan-friendly and use non-dairy milk.
