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!
Servings: 20 mini bites
Ingredients
- 1 large very ripe banana
- 2 tbsp unsulfured molasses not blackstrap
- ⅓ 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