Gingerbread Baked Oatmeal
This baked oatmeal caused a bit of a stir in my kitchen. I set it out on the counter to cool just about the same time that I had dinner getting on the table. My oldest bounced through getting the cups and silverware onto the table and got so excited that I made brownies for dessert. {insert mom guilt here} Sigh...they totally looked like brownies, but to his dismay they were not brownies. I informed him that this was breakfast for the next morning, told him what it was, and he asked if he could still have some for "dessert." It was a 9x13-inch baking dish, so I knew there would be enough...so I obliged. The reaction. "Mom, this is so great, can I have another bowl?" {mom guilt dissipates.} Note to self...don't make something that looks like dessert that isn't dessert when serving dinner. Got that self? Needless to say...this recipe is a keeper. Next time, I'll be doubling up and baking 2 9x13s, cutting 1 up into "breakfast size pieces" and freezing the portions individually so we have a quick and easy breakfast on hand for the busy holiday season ahead! Also, this go me thinking...how often do you make dessert?
INGREDIENTS
Nutrition- 1⁄2cup brown sugar
- 3
- 1⁄2cup applesauce
- 1⁄2cup dark molasses
- 2teaspoons baking soda
- 2teaspoons ground cinnamon
- 1teaspoon ground ginger
- 1teaspoon ground cloves
- 1teaspoon salt
- 4cups quick-cooking oats
- 1⁄4cup flour
- 2cups milk
DIRECTIONS
- Preheat oven to 350°F. Lightly grease a 9x13-inch glass baking dish with non-stick cooking spray.
- In a large mixing bowl or stand mixer, mix together the brown sugar, eggs, applesauce, dark molasses. Then stir in the baking soda, cinnamon, ginger, cloves and salt. Then fold in the oats, flour and milk.
- Pour batter (will be runny) into the greased baking dish and bake in the preheated oven for 50 minutes, or until the baked oatmeal bounces back in the center and toothpick comes out clean in the center.
- Let cool slightly before serving. Cut into serving size pieces and serve with milk and yogurt.