Ingredients
Scale
- 2 cups old-fashioned rolled oats
- 1½ cups milk (dairy or non-dairy)
- 2 large eggs
- ⅓ cup molasses (unsulphured)
- ¼ cup maple syrup or honey
- ¼ cup melted butter or coconut oil
- 2 teaspoons vanilla extract
- 2 teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- Optional toppings: whipped cream, candied ginger, powdered sugar, Greek yogurt
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Generously grease an 8×8-inch baking dish with butter or cooking spray, making sure to coat the bottom and sides thoroughly. Set aside.
- Mix the Wet Ingredients: In a large mixing bowl, whisk together the eggs, milk, molasses, maple syrup, melted butter, and vanilla extract. Whisk vigorously for about 30 seconds until everything is smooth and well combined. The molasses can be thick, so make sure it’s fully incorporated with no streaks remaining.
- Combine the Dry Ingredients: In a medium bowl, stir together the rolled oats, ground ginger, cinnamon, baking powder, cloves, nutmeg, and salt. Mix thoroughly to ensure the spices are evenly distributed throughout the oats. This is important so every bite has consistent flavor.
- Combine Everything: Pour the dry ingredients into the wet ingredients. Using a spatula, gently fold everything together until just combined. Don’t overmix—stir just until you no longer see dry oats. The mixture should look like thick, lumpy batter with a beautiful deep brown color from the molasses.
- Transfer to Baking Dish: Pour the oatmeal mixture into your prepared baking dish and spread it out evenly with your spatula, smoothing the top. Give the dish a gentle tap on the counter a couple of times to release any air bubbles and ensure even distribution.
- Bake: Place the baking dish in the preheated oven and bake for 35-42 minutes. The oatmeal is done when the edges are set and slightly darker, the top looks dry and no longer wet or shiny, and the center has only the slightest jiggle when you gently shake the pan. A toothpick inserted in the center should come out with just a few moist crumbs.
- Cool and Serve: Remove from the oven and let cool on a wire rack for 10 minutes. This resting time allows the structure to set properly so it cuts into neat squares. The texture will firm up significantly during cooling. Cut into squares and serve warm with your favorite toppings.
- Add Toppings: Serve with a dollop of whipped cream or Greek yogurt, a sprinkle of chopped candied ginger, or a light dusting of powdered sugar. A drizzle of additional maple syrup or cream also makes it extra special!
Notes
- The oatmeal continues to set as it cools, so don’t overbake or it will be dry. A slight jiggle in the center is perfect.
- Molasses can vary in strength and bitterness. If using blackstrap molasses (which is very strong), reduce to ¼ cup and increase maple syrup to ⅓ cup.
- For a stronger ginger flavor, add ½ teaspoon more ground ginger or fold in 2 tablespoons finely chopped crystallized ginger before baking.
- This tastes even better the next day after the spices have had time to bloom and meld!
- Store leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 piece (based on 8 servings)
- Calories: 235
- Sugar: 16g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg