Frosted Gingerbread Baked Oatmeal
Kat Condon
1
5 minutes
15 minutes
American
Breakfast, Dessert
This frosted gingerbread baked oatmeal is a single-serve breakfast made with gluten-free oats, warm spices and walnuts. It is sweetened with NuNaturals Vanilla Syrup and topped with a coconut butter vanilla frosting. A dairy-free, cozy holiday breakfast ready in 20 minutes.
Ingredients
- ½ cup gluten-free oats
- ¼ cup almond milk
- 2 tablespoons plain coconut milk yogurt
- 1 teaspoon NuNaturals Vanilla Syrup
- ¼ teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ⅛ teaspoon cloves
- 2 tablespoons chopped walnuts
Frosting
- 1 tablespoon coconut butter
- ¼ teaspoon vanilla extract
Directions
Preheat oven to 350 degrees. Spray a ramekin or small baking dish with cooking spray.
In a small bowl, mix together all of the oat bake ingredients. Taste and adjust flavors, as needed.
Pour batter into ramekin and bake for 10-15 minutes.
While oat bake is cooking, whisk together the coconut butter and vanilla extract.
Once the oat bake is done cooking, immediately drizzle on icing. Sprinkle with extra crushed walnuts, if desired.
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