Gingerbread Baked Oatmeal (With Pears And Pecans)

This gingerbread baked oatmeal has become one of my go-to breakfast meal prep recipes for the holiday season. It’s special for occasions like Christmas morning but also simple and cozy to start any cold winter day. The mix of gingerbread spices, sweet pears, and toasted pecans fills my kitchen with the most delicious aroma, and the texture strikes a balance between tender coffee cake and oatmeal with a subtle crunch.

Ingredients To Make This Baked Oatmeal

Here are the ingredients needed to make this healthy baked oatmeal recipe:

• Oats: I typically use old-fashioned rolled oats for a soft texture, but quick oats also work. They just create a slightly firmer texture. Steel-cut oats do not work well for this gingerbread baked oatmeal, as they won’t soften enough. I look for oats that are certified gluten-free.
• Gingerbread spices: I use a combination of cinnamon, ginger, and nutmeg for a classic gingerbread flavor.
• Maple syrup: This adds a touch of sweetness. I prefer the maple flavor it provides, but honey also works.
• Molasses: This sweetener is commonly found in gingerbread recipes and adds wonderful depth of flavor. Blackstrap molasses is my favorite, but any kind tastes great.
• Unsweetened applesauce: This contributes to the sweetness without adding refined sugar, and also helps keep the oatmeal moist.
• Pears: The flavor of fresh pears is a nice complement to the tangy ginger. If I can’t find pears, I use sliced apples. Or, I make my apple cinnamon baked oatmeal instead.
• Pecans: I like to toast the pecans to enhance their nutty flavor and find that they add a nice crunch to the dish. Feel free to substitute toasted walnuts or omit the pecans for a nut-free oatmeal.

Find the ingredient list with exact measurements in the recipe card below.

Make It Dairy-Free

When hosting, I make a dairy-free gingerbread baked oatmeal to accommodate different dietary needs by using an unsweetened non-dairy milk such as almond milk and substituting the regular dairy butter with plant-based butter or melted coconut oil.

Make A Nut-Free Version

For a nut-free breakfast, I simply omit the pecans. I’ve also added raw pumpkin seeds in place of the pecans for a nut-free version.

Make It Egg-Free

By using a flax egg, this gingerbread oatmeal can be turned into an easy egg-free breakfast idea. To do so, I mix 2 tablespoons of ground flax meal with 3 tablespoons of water in a small bowl, then I let it stand for 5 to 10 minutes to thicken. Then, I proceed with the recipe as written, adding the flax mixture in place of the 2 eggs.

Just A Few simple Steps

All it takes is 15 minutes of prep time and four simple steps to get this gingerbread baked oatmeal on my table: 

1. Prepare. Preheat the oven to 375℉ and mist a 9×9 or 8×8-inch baking dish with cooking spray.
2. Combine the ingredients. In a large bowl, add the dry ingredients and wet ingredients. Stir until combined. Then, fold in the diced pears and toasted pecans.
3. Layer and bake. Pour the batter from the large mixing bowl into the prepared dish. Top with a few pear slices and more toasted pecans. Bake until the center is set.
4. Cool and serve. Let the oatmeal sit for 10 minutes before serving. Then top servings with yogurt, maple syrup, toasted pecans, or a dash of ground cinnamon. 

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

My Favorite Ways To Serve

One of my favorite holiday recipes, this gingerbread baked oatmeal is delicious and cozy as-is, but I like to serve it warm, topped with plain or vanilla yogurt, a drizzle of maple syrup, and a dash of ground cinnamon. For an extra special brunch, I may set it out with elevated toppings, such as spiced pecans or gingerbread granola. On holiday mornings, I enjoy mine with a cup of high-quality coffee or a cinnamon coconut latte.

If serving a crowd, I may serve this baked oatmeal alongside other favorite Christmas breakfast ideas, such as a side of high quality cooked eggs, fresh fruit, sweet potato breakfast casserole, or a sausage egg bake to make the meal even more filling.

Store And Meal Prep

When meal prepping this gingerbread baked pear oatmeal, I divvy up leftover portions, storing them in my reliable airtight containers. They stay fresh in the fridge for up to 5 days or in the freezer for up to 3 months. Or, if I’m prepping for a holiday breakfast or brunch, I cover the full dish with foil and store the entire thing in the fridge. That way, I can just pull it out when I’m ready to serve. 

Tips For Reheating

I often enjoy leftover gingerbread oats cold, kind of like an oatmeal bar. However, if heating individual portions, I simply warm them in the microwave in 30-40 second intervals. Or, I pop the entire dish back in a preheated oven, and reheat the baked oats at 375℉ for about 15 minutes.

To reheat frozen oats, I thaw leftovers in the fridge overnight. Then, I reheat individual portions in the oven or microwave. Or, I warm the entire dish in the oven at 375℉ for 15 minutes. If I forget to thaw the oats, I heat individual servings of the frozen oats in the microwave for 60 seconds and then continue to cook in 20-30 second intervals until they’re warmed through.

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The photos in this blog post were taken by Rachel Cook of Half Acre House.

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