Gingerbread Baked Oats

Serve as a balanced cozy breakfast at any stage of motherhood or a nourishing postpartum snack topped with Greek or coconut yoghurt and seasonal berries or stewed fruit. These gingerbread baked oats are bursting with the flavour of blackstrap molasses and warming spices such as Ceylon cinnamon, ginger, and allspice. The addition of wholegrain oats and blackstrap molasses which are well-known galactagogues, may help support the milk supply of postpartum mamas.

Gingerbread baked oats

Prep Time: 5 mins | Bake Time: 35 mins | Total Time: 35-40 mins

INGREDIENTS

• 2.5 cups wholegrain oats (ideally soaked and soured overnight)

• 2 eggs (or 2 flax eggs - 2 tbsp ground flax meal with 6 tbsp water)

• 3 tbsp melted coconut oil

• 1/4 cup pure maple syrup

• 3 tbsp blackstrap molasses

• 1 tsp vanilla extract

• 1/2 cup milk of choice

• 1 tsp baking powder

• 2 tsp Ceylon cinnamon

• 1/4 tsp allspice

• 2 tsp ground ginger

• 1-2 tbsp collagen powder (optional)

• Pinch of sea salt

METHOD

1. Preheat oven to 180℃ fan forced, and line an 8x8 baking dish with baking paper or grease.

2. Add all wet ingredients to a large bowl and mix until combined.

3. Add in all dry ingredients and mix until combined. Transfer to the baking dish.

4. Bake for 35-40 mins, or until set in the middle.

5. Allow to cool on a rack.

6. Serve warm with Greek or coconut yoghurt and berries or stewed fruit.

7. Alternatively cut into approximately 8 x portions and freeze.