This is honestly the BEST Gingerbread Chocolate Chip Baked Oats you could ever try! It’s a healthy, easy and quick to make single-serving recipe for Christmas. Could be eaten for breakfast or dessert (my choice).

I personally like to use healthier alternative ingredients on my recipes and they didn’t miss on this Baked Oats!

A little boost and a short story of ginger

It’s officially the right time to share Holidays recipes and anything ginger during this time is absolutely the coziest! That little spicy flavor the ginger gives is like a wake-up boost to my tastebuds. Isn’t it for you?

Well, as a kid, I used to hate ginger cookies. I always thought it was a dessert for older people a.k.a. adults! I honestly couldn’t handle the flavor. But now, I LOVE IT. So, that means I reached adulthood? … Absolutely!

Okay, but aside from the ginger flavor. I couldn’t miss adding some chocolate chips! And… MAAAM… Game changer! Chocolate makes the perfect balance between spicy and sweet. Making it very rich and comforting with a cup of tea while listening to Christmas carols in front of the chimney — Okay, I’m literally dreaming the scene!

The list of ingredients to make this Baked Oats

• Oat flour – Oat flour has several advantages over wheat flour, not least because it has a higher fibre content. It also makes a perfect choice for products where people are looking for gluten-free options.
• Rolled Oats – I used rolled oats, which the one I would recommend.
• Baking powder
• Ground ginger – DUHHH… for the ginger flavor.
• Coconut sugar – The replacement of Brown Sugar! Coconut sugar has a low glicemic index because its fructose content is slowly released into the blood stream without causing sharp spikes in your glucose levels (Facts)
• Salt – So important on desserts
• Milk of choice – I used unsweetened almond milk but you can use any other kind of plant-based or dairy milk.
• Coconut oil – I used melted coconut oil
• Vanilla extract – For that special vanilla essence.
• Egg – I used one large egg. But, if Vegan, feel free to replace with flax egg.
• Chocolate chips – Any of choice! In my case, I used 60% chocolate chips.

How did I make this recipe?

• Preheat oven at 180C (350F)
• Prepare – Gather and measure all ingredients by starting to mix the oat flour, rolled oats, salt, ground ginger, and baking powder. In a separate bowl, mix the coconut oil, coconut sugar, vanilla extract, egg and milk of choice. Consequently, add wet to dry ingredients and stir until well combined.

Can I prepare the batter the night before?

The answer is: YES! Make sure to mix all the dry ingredients together in a bowl and the wet ones in another. Then, the next morning mix both together, add chocolate chips on top and bake.

Note: I don’t recommend mix everything up in one bowl the night before, as the baking powder can lose effect and therefore the baked oats won’t rise.

How big is this recipe?

I used a 6 oz ramekin so this recipe is perfect for ONE serving only. If you would like to make a bigger amount, just multiply everything by how many servings you need! If you want two servings of this baked oats, for example, double all the ingredients listed below!

Want to save for later?

You can store it in the fridge up to 2-3 days. And when you are ready to eat the rest, microwave it for 45 seconds. The fridge may have hardened the oats a bit more so just add a splash of milk to moisten it and it’s ready to DEVOUR.

Ingredients substitutes and notes

• No oat flour? Use rolled oats and add all the ingredients into a blender.
• No coconut oil? Use neutral oil.
• No coconut sugar? Add brown sugar instead.
• Vegan? Replace egg with flax egg.