Gingerbread Oatmeal Bake Recipe

Gingerbread Oatmeal Bake Recipe

Developed by Hungry Girl… Brought to you by B&G Foods! 1/6th of recipe: 224 calories, 3.5g total fat (0.5g sat fat), 326mg sodium, 44.5g carbs, 5g fiber, 10.5g sugars, 5.5g protein Green Plan SmartPoints® value 7* Blue Plan (Freestyle™) SmartPoints® value 7* Purple Plan SmartPoints® value 3*

  • icons/brand/timer copy 2 Created with Sketch. Prep Time: 10 minutes
  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 1 hour, Cool: 30 minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 6 SERVINGS


1 1/2 cups McCann’s Traditional Steel Cut Irish Oatmeal

2 tbsp. spoonable calorie-free sweetener that’s twice as sweet as sugar

1 1/2 tsp. Clabber Girl Double Acting Baking Powder

1 tsp. Spice Islands Ground Saigon Cinnamon

1 tsp. Spice Islands Ground Ginger

1/4 tsp. Spice Islands Pumpkin Pie Spice

1/4 tsp. salt

2 cups unsweetened vanilla almond milk

1/2 cup unsweetened applesauce

1/4 cup (about 2 large) egg whites or fat-free liquid egg substitute

3 tbsp. Grandma’s Molasses

2 tsp. Spice Islands Pure Vanilla Extract

2 ginger snaps, crushed

Optional topping: powdered sugar


Preheat oven to 375 degrees. Spray an 8″ X 8″ baking pan with nonstick spray. (We like the kind by Baker’s Joy!)

In a large bowl, combine oatmeal, sweetener, baking powder, and seasonings. Mix well. Add all remaining ingredients except ginger snaps. Stir until uniform. Transfer to the baking pan, and smooth out the top.

Cover pan with foil, and bake for 30 minutes.

Remove foil, top with crushed ginger snaps, and lightly press to adhere. Bake until golden brown and cooked through, about 30 more minutes.

Let cool before slicing, at least 30 minutes.