Make-Ahead Gingerbread Baked Oatmeal Squares
These make-ahead gingerbread baked oatmeal squares combine rolled oats, molasses, and warm spices for a cozy breakfast that refrigerates and freezes well.
By Nora Bellweather ·
Recipe
Make-Ahead Gingerbread Baked Oatmeal Squares
By Nora Bellweather · American
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Serves
- 9
- Level
- Easy
Ingredients
- 2 tbsp ground flaxseed
- 6 tbsp water
- 1½ cup unsweetened plant-based milk, such as soy or oat milk
- ½ cup unsweetened applesauce
- ¼ cup unsulphured molasses, not blackstrap
- ¼ cup pure maple syrup
- 2 tbsp neutral oil, such as canola or avocado oil
- 1 tsp vanilla extract
- 3 cup old-fashioned rolled oats
- 2 tsp ground ginger
- 1½ tsp ground cinnamon
- ¼ tsp ground cloves
- 1 tsp baking powder
- ½ tsp fine salt
Method
- 1
Preheat the oven to 350°F with a rack in the center, and line an 8-by-8-inch metal baking pan with parchment paper, leaving overhang on two opposite sides.
- 2
Stir the ground flaxseed and water together in a large mixing bowl, then let stand for 5 minutes until slightly thickened.
- 3
Whisk the plant-based milk, applesauce, molasses, maple syrup, oil, and vanilla into the flax mixture until evenly combined.
- 4
Stir the rolled oats, ginger, cinnamon, cloves, baking powder, and salt together in a separate bowl until the spices are evenly distributed.
- 5
Fold the oat mixture into the wet mixture until all the oats are moistened.
- 6
Spread the mixture into the prepared pan, smoothing the surface with a spatula and distributing the oats evenly into the corners.
- 7
Bake for 40–45 minutes, until the edges are browned, the center has no wet sheen, and the middle feels set when gently pressed with the back of a spoon.
- 8
Cool the oatmeal in the pan on a wire rack for at least 45 minutes so it can firm up before cutting.
- 9
Lift the oatmeal out using the parchment overhang and cut into 9 squares with a sharp knife.
The story behind it
These gingerbread baked oatmeal squares bring together rolled oats, molasses, and warming spices in a breakfast you can bake ahead. Applesauce and ground flax help them hold their shape without eggs. Keep a batch in the fridge for busy mornings, or freeze individual squares for later.
A Breakfast That Holds Together
These squares have the soft, hearty texture of baked oatmeal rather than the crumb of gingerbread cake. Rolled oats absorb the spiced liquid as they bake, while ground flax and applesauce help bind everything together. Cooling matters: the oatmeal firms up as it rests, making it much easier to lift out and slice neatly.
Regular unsulphured molasses gives the squares their deep brown color and familiar gingerbread character. Blackstrap molasses is considerably more bitter, so save it for recipes specifically developed for it. The maple syrup adds sweetness without turning these into dessert bars.
Ingredient Swaps and Practical Tips
- Choose old-fashioned rolled oats. They provide visible flakes and enough structure for slicing. Quick oats make a softer, more uniform square. Steel-cut oats will not work with these liquid amounts or baking times.
- Use your usual plant milk. Unsweetened soy, oat, or almond milk all work. If your milk is sweetened, expect a slightly sweeter result.
- Keep the spices balanced. Ground cloves are potent. Measure the small amount carefully rather than shaking them directly into the bowl.
- Make it gluten-free if needed. Choose certified gluten-free oats and check the labels on your other ingredients.
Make-Ahead and Storage
For the most reliable texture, bake the oatmeal before storing it rather than leaving the unbaked mixture overnight. Once the squares have cooled, refrigerate them in an airtight container for up to 4 days. Place parchment between layers to prevent sticking.
For longer storage, freeze individual squares on a parchment-lined tray, then transfer them to a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator. Refrigerate or freeze the oatmeal within 2 hours of baking.
Reheat a refrigerated square in the microwave for 30–60 seconds. For several portions, place them in a covered baking dish and warm at 325°F for 12–15 minutes, or until hot in the center.
Frequently Asked Questions
Can I eat these cold?
Yes. Chilled squares are firmer and convenient to pack. Let one sit out briefly if you prefer a less firm texture.
Why are my squares falling apart?
They may still be warm or slightly underbaked. Let the pan cool for at least 45 minutes before cutting. For particularly tidy edges, chill the cooled oatmeal before slicing.
Can I replace the molasses?
You can use additional maple syrup in the same amount, but the squares will be lighter in color and will not have the same gingerbread character.
Can I double the recipe?
Yes. Use a 9-by-13-inch metal baking pan and begin checking at 40 minutes. The center should be set without a wet sheen; add time as needed.
Bake a pan ahead and breakfast is ready for the next few mornings. Enjoy a square cold, or warm it until the ginger and molasses aromas return.
