Ingredients
- 2 large eggs
- 3 tablespoons avocado oil (or melted coconut oil or light olive oil)
- 1/4 cup pure maple syrup
- 3 1/2 tablespoons molasses
- 1 teaspoon vanilla extract
- 1 1/2 cups milk (dairy or non-dairy)
- 2 1/2 cups gluten-free rolled oats
- 1 teaspoon baking powder
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/2 teaspoon sea salt
Instructions
- Preheat oven to 375ºF (190ºC) and grease an 8x8 or 9x9-inch baking dish.
- In a large bowl, whisk together eggs, oil, maple syrup, molasses, vanilla extract, and milk until well combined.
- Add in rolled oats, baking powder, ginger, cinnamon, allspice, cloves, and sea salt. Stir until fully incorporated.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 35–40 minutes, or until the top is golden and the center is set.
- Serve warm as a bowl-style oatmeal or let cool for about 20 minutes to cut into squares.
- Top with melted coconut butter, lemon glaze, maple syrup, or your favorite yogurt if desired. Enjoy!
Notes
- Vegan Option: Replace eggs with 2 flaxseed eggs and increase baking powder to 1.5 teaspoons.
- Can be served immediately or cooled to slice into bars.
- Customize toppings to your preference—great with coconut butter, yogurt, or a drizzle of maple syrup.
- Stores well in the refrigerator for up to 5 days. Reheat before serving.
