Gingerbread Baked Oatmeal (Mini Bites)

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These gingerbread baked oatmeal bites are the perfect filling breakfast for the holiday season! They are sweetened with a ripe banana and a touch of molasses for that classic gingerbread touch!

Gingerbread baked oatmeal bites served with strawberries, yogurt, and bananas.

Baked oats are a great, mess-free way of serving oats first thing in the morning. Mini bites are easy for little hands to hold and take bites from, but you can also bake the oats in a loaf pan to slice and serve in squares. Serve it with some yogurt and berries for a filling, hearty breakfast!

If you’re looking for more gingerbread-flavored breakfast ideas, be sure to try out this moist banana gingerbread and these crisp-on-the-outside, tender-on-the-inside gingerbread waffles!

What You’ll Need

Here is what you’ll need to make these baked gingerbread oat bites:

Ingredients to make gingerbread oat bites.
  • Banana: The main source of sweetness for these oat bites. Try to use a banana that is very ripe with several brown spots. The riper the banana, the sweeter the oat muffin!
  • Molasses: The main ingredient to give the oat bites a golden brown color and deep ginger flavor. I prefer to use unsulphured molasses, like this Grandma’s original brand.
  • Milk: I use whole milk, but dairy-free alternatives also work in this recipe.
  • Egg: Used as a binder to help hold the oat bites together.
  • Vanilla: Enhances the natural sweetness of these bites.
  • Ground Ginger: For that classic gingerbread flavor.
  • Cinnamon: Provides an extra warm spice and subtle sweetness.
  • Rolled Oats: I love baking with rolled oats as they are packed with nutrition! Certified gluten-free rolled oats make these oat bites gluten-free. I do not suggest using quick oats or steel-cut oats in this recipe as they may make the bites too soggy or too chewy.

See the recipe card below for full information on ingredients and quantities.

Recipe Substitutions & Additions

  • Eggs: You may replace the egg with a flax egg. To make a flax egg, combine 3 tablespoons of water with 1 tablespoon of ground flaxseed. Let the mixture sit in the fridge for about 15 minutes until it forms a gel-like texture. Stir this in by hand once you combine the liquid mixture with the oats.
  • Milk: You may substitute the milk with a dairy-free alternative, such as oat milk or coconut milk.
  • Molasses: If you don’t have molasses on hand, you can replace the 2 tablespoons of molasses with 1 tablespoon of maple syrup. The oat bites won’t be as dark in color but will have a similar taste.
  • Add-Ins: Feel free to add in this like chopped berries, raisins, or finely chopped nuts for added flavor and texture!

Step By Step Instructions

Steps to make gingerbread oat bites.

STEP 1: Blend the banana, molasses, milk, egg, vanilla, ginger, and cinnamon until smooth (Images 1 & 2).

STEP 2: Add the oats to a medium bowl (Image 3). Pour the gingerbread mixture on top of the oats and stir to combine (Image 4). Let the oats sit in the mixture for a couple of minutes to give the oats a chance to soak up some of the moisture.

Steps to make gingerbread oat bites.

STEP 3: Spoon in tablespoon-sized portions into each cup of a silicone mini muffin pan. Try to make sure that there is an even amount of oats and liquid in each cup (Image 5).

STEP 4: Bake at 350 degrees for 16 to 18 minutes, or until cooked through (Image 6). Let the bites cool completely before removing them from the pan.

Storage Instructions

Let the oat bites completely cool and store them in an airtight container for up to 3 days in the fridge. To freeze, store in a freezer-safe Ziploc bag once cooled for up to 3 months. To reheat, simply microwave the gingerbread baked oatmeal bites for 20-30 seconds, or until warmed through!

Gingerbread baked oat bites fresh out of the oven.

Tips For Success

  • This recipe makes 20 mini oat bites. If you prefer to bake it whole, bake the bites in a parchment paper lined 9 by 5-inch loaf pan at 350 degrees F for 25 to 30 minutes.
  • I like to use a silicone muffin pan to bake these oat bites as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat it with a cooking spray beforehand. 
  • Use a very ripe banana with several brown spots. The riper the banana, the sweeter the oat bites.
  • I love using this nutribullet blender to blend the ingredients into a smooth batter!
Gingerbread baked oatmeal bites served with strawberries, yogurt, and bananas.

Recipe FAQs

Can I use steel-cut oats, quick oats, or baby oats for this gingerbread-baked oatmeal?

I do not suggest steel-cut pats, quick oats, or baby in this recipe. Steel-cut oats may make the bites too firm and chewy and quick oats or baby oats may make the bites too soggy and mushy as they cook very quickly.

Can I bake these oats in one pan instead of as mini bites?

Yes! You can bake the oat mixture in a parchment paper lined 9 by 5-inch loaf pan at 350 degrees F for 25 to 30 minutes. For a larger portion, double the recipe and bake in a 9 by 9-inch pan.

What can I serve these bites with?

These bites pair well with a serving of yogurt and berries. These bites contain iron and paired with vitamin C in berries and fat from yogurt make for a balanced, filling meal for little ones!

Other Baked Oat Recipes You’ll Love

If you tried these Gingerbread Baked Oatmeal Bites please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!

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Gingerbread baked oat bites fresh out of the oven.
5 from 7 votes

Gingerbread Baked Oatmeal (Mini Bites)

These gingerbread baked oatmeal bites are the perfect filling breakfast for the holiday season! They are sweetened with a ripe banana and a touch of molasses for that classic gingerbread touch!
Prep: 10 minutes
Cook: 18 minutes
Total: 28 minutes
Servings: 20 mini bites

Ingredients 

  • 1 large very ripe banana
  • 2 tbsp unsulfured molasses, not blackstrap
  • cup milk
  • 1 egg
  • ¼ tsp vanilla extract
  • ½ tsp ground ginger
  • ¼ tsp ground cinnamon
  • 1 cup old fashioned rolled oats

Instructions 

  • Preheat the oven to 350 degrees F (180 degrees C).
  • Blend the banana, molasses, milk, egg, vanilla, ginger, and cinnamon until smooth.
  • Add the oats to a medium bowl. Pour the gingerbread mixture on top of the oats and stir to combine. Let the oats sit in the mixture for a couple of minutes to give the oats a chance to soak up some of the moisture.
  • Spoon in tablespoon-sized portions into each cup of a silicone mini muffin pan. Try to make sure that there is an even amount of oats and liquid in each cup.
  • Bake at 350 degrees for 16 to 18 minutes, or until cooked through. Let the bites cool completely before removing them from the pan.

Notes

  • This recipe makes 20 mini oat bites. If you prefer to bake it whole, bake the bites in a parchment paper lined 9 by 5-inch loaf pan at 350 degrees F for 25 to 30 minutes.
  • I like to use a silicone muffin pan to bake these oat bites as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat it with a cooking spray beforehand. 
  • Use a very ripe banana with several brown spots. The riper the banana, the sweeter the oat bites.
  • I love using this nutribullet blender to blend the ingredients into a smooth batter!

Nutrition

Calories: 33kcal, Carbohydrates: 6g, Protein: 1g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.2g, Trans Fat: 0.001g, Cholesterol: 9mg, Sodium: 6mg, Potassium: 78mg, Fiber: 1g, Sugar: 3g, Vitamin A: 23IU, Vitamin C: 1mg, Calcium: 13mg, Iron: 0.3mg
Like this recipe? Rate and comment below!
Until next time, Lily!

About Lily Payen

Hi, I’m Lily! The mama behind Feeding Tiny Bellies. I’m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

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