Baked Gingerbread Oatmeal, Two ways. {Gluten-free}
I’m trying to figure out if it is normal develop brand new tastes or cravings in the middle of your life. (?) I’ve never really thought about it before, but I guess I assumed that by now my taste buds have probably made up their mind about most things.
But I must be wrong, because out of nowhere I have recently developed a brand new obsession:
GINGER!
It all started a few weeks ago with the first head cold I’ve had in a long time…and a stop at our local Coffee Gallery. Now normally I’m a coffee person. I drink a cup (or four– Just kidding–no not really kidding) every morning of my life. But when I have a cold, I don’t crave coffee drinks the way I normally do. So, on that day when I stopped at Coffee Gallery, I decided to order a “Ginger Tonic.” I remembered a friend ordering one a few years ago and a tiny sip of hers told me it was super strong in the ginger department, with just a bit of honey to (not quite but almost) balance it out. I didn’t really like it.
But I knew that strong ginger would be good for what ailed me, so this time I ordered that ginger tonic, steaming hot.
AND it tasted SO good!
The next day I went out of my way to go by and get another one.
Two days later I tried one iced: Delicious! Soon, I was craving ginger…
So, while shopping at Costco last week I was pretty excited to discover a jug of “Hawaiian Ginger Rush” in their fresh juice department. I couldn’t buy it fast enough. And when I got home I couldn’t drink it fast enough. Hot, cold…mixed with cranberry, or bubbled with seltzer water.
Now I just wonder why it took me so long to fall head-over-heels for ginger?
Needless to say, since I’ve had it on my mind to create a new breakfast recipe to share here for the holidays, I knew it had to have some ginger in it.
I happen to have a favorite recipe for baked oatmeal that I made last winter and topped with caramelized bananas and cream. It was a huge hit with the family, and I’ve been dreaming about recreating it ever since.
So, (you know where I’m going with this…) I had the brilliant idea of introducing my baked oatmeal to my new best friend, Ginger….
And indeed–it was a marriage made in heaven!
I healthied it up by adding flaxseed, almond milk, and maple syrup + dates to make it good and sweet. (PS no one and I mean NO ONE noticed the flax or the dates, in case anyone’s nerves need calming.)
This recipe is gluten-free, and such a healthier alternative to most of the baked goodies around the holidays!
I served the first batch piping hot, and topped it with a drizzle of maple syrup and cold eggnog. {EGGNOG!}
Repeat after me: Christmas in a bowl!
Delicious! Warm and hearty, with just enough spice, mellowed out by that sweet noggy cream. (did you just drool a little? Goodyoushould.)
The second batch I wanted to try serving as a snack cake or dessert. So, I let it cool a little and cut it into pieces. Then I served it with freshly whipped cream.
Ohmygosh! Fabulous!
This would go great as part of a Christmas brunch.
Or have some on hand for those afternoon visitors who you know are hoping you will offer a little treat with a cuppa joe.
Because gingerbread does pair well with coffee too. 🙂
Either way, make some this holiday!
And until then, pin and share this so all of your buddies will get to try it too!
Oh—and just FYI: The Coffee Gallery does ship amazing local Hawaiian Coffee….Which might make for a very special Christmas gift for someone on your list! (I don’t think they can ship their Ginger Tonic, but I know you’ll try it next time you’re in town…!)
Aloha,
Monica
Print the recipe here:
Baked Gingerbread Oatmeal, {Gluten-free}
Ingredients
- 2 cups gluten free oats
- 1/4 cup ground flaxseed
- 1 1/2 tsp baking powder
- 2 tsp. ground ginger
- 2 tsp. cinnamon
- 2 eggs beaten
- 4 Tablespoons molasses
- 1/4 cup pure maple syrup
- 2 cups unsweetened almond milk
- 1 1/2 tsp vanilla extract
- 1/2 cup chopped dates optional, but yummy! raisins would work well too!
Instructions
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Preheat oven to 375 degrees
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In a large bowl, combine the dry ingredients
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In another bowl, whisk the eggs and add the wet ingredients.
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Add the wet ingredients to the dry, and fold in the dates
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Spray an 8 X 8 inch pan with cooking spray, or line with parchment paper
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Pour batter into pan, and bake for 25-30 minutes or until a toothpick inserted comes out clean from the center of the pan.
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Dish into bowls and serve hot with maple syrup and milk or egg nog
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OR cut into pieces and serve with whipping cream or on its own
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ENJOY!
PS If you’ve developed any new favorite tastes or cravings as an adult–tell me ’bout it. And do you love GINGER?
PPS Last year’s eggnog cheesecake bars were a HUGE HIT on the internet! Try them here! 😉
Will this work with an egg replacer like applesauce?
I have not tried that but I imagine it would be one! If you try it please let me know how it works! 🙂 XO
I can’t wait to try this!! I was not fond of ginger as a child, but started liking it in college when I first tried sushi (I have been known to steal everyone’s pickled ginger and ask for more). I am a big coffee drinker, too, who can’t drink it when I’m sick. A few weeks ago when I had a cold a neighbor gave us a recipe for a hot ginger drink with lime juice and honey that helped a lot with my sore throat.
I have noticed my tastes changing-I used to never like things like sauerkraut, but now love it.
Anyhow, love your blog, and thank you for sharing the recipe 🙂
Monica-
It’s totally normal for your tastebuds to change, even as an adult! I’ve heard that you develop new buds about every 7 years, which makes sense when you think about how many times you eat in a day! That’s why we always make our kids try things again, cause you never know when they’ll develop a liking to it 🙂
As for the cravings, I think sometimes the body craves what it needs (not all the time…I don’t think I need as much chocolate as I crave ;)) It’s your brain’s way of telling your body that it may be deficient in something and sometimes that craving doesn’t go away until you give your body what it needs, like salty snacks to raise blood pressure or sugary snacks to increase insulin.
My fav vegetable right now is brussels sprouts! Try offering that to me 10 years ago and I would’ve turned my nose up at the thought of it 😛 My hubby makes them with shallots, olive oil and bacon…yummm
Welcome to the ginger-club! I’ve always had a little affair on the side with Mr. Ginger, but over the past week I’ve been on a molasses kick (try it in iced coffee….trust me), too. Needless to say, this looks like a perfect match and I will have to whip up a batch this week!
OMG…I have had the same epiphany with ginger!!! Thanks…can’t wait to try this! I’m the same way when I’m sick-want tea; coffee doesn’t do the trick.
I am in love, and I haven’t even met these gingerbread-oatmeal bars in person! These look (and sound) superb! Thank you for sharing your creative food endeavors with us, Monica! 😀