Sweeten up your holiday mornings with a slice of this gingerbread oatmeal breakfast cake! It’s got molasses, hearty oats, and loads of warm spices in every bite. This is a classic recipe that you’ll find yourself making over and over again!
Just in time for the holidays, here is this decadent gingerbread breakfast cake! I couldn't stop thinking about how delicious my Eggnog Oatmeal Breakfast Cake is for the season, so I decided to make a gingerbread version.
This is soooo warm and cozy. It's got cinnamon, nutmeg, cloves, and allspice in it. Paired with the molasses and hearty oats, it's got texture and flavour bursting in each bite.
For more breakfast cakes, try Banana Oatmeal Breakfast Cake, Applesauce Breakfast Cake, and Blueberry Breakfast Cake.
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Why this recipe works
- Breakfast idea – This is a great recipe to make ahead of time and then enjoy with your morning coffee!
- Christmas season - The perfect cake to get you in the holiday spirits.
- Easy to make – This cake comes together with just a few simple steps!
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
Butter – This will be softened.
Cornstarch – This helps add a tender crumb to the cake.
Eggs – Make sure they’re at room temperature before beginning.
Flour – All-purpose flour is used in this recipe.
Jam - Gingerbread and jam is a classic combo, so I added a bit of strawberry jam into this cake! You can use any flavour.
Molasses - Molasses is a ingredient in this holiday cake. I used fancy molasses, avoid black striped molasses as it’s to strong.
Oats – Make sure you use rolled oats, also known as large flake oats. Quick oats will not work.
Step by step instructions
Here is how to make and bake this gingerbread oatmeal breakfast cake. You will need a 9×9 baking pan lined with parchment paper, 3 mixing bowls, a spatula, and an electric handheld mixer.
Step 1 – Prep. Grease the pan. For easy removal of the cake, place parchment paper on the bottom and 2 sides of the pan. Gently grease the other two sides and then set aside.
Step 2 – Mix dry ingredients. In a medium sized bowl, add in flour, oats, cinnamon, nutmeg, allspice, cloves, ginger, cornstarch, baking soda, baking powder, and salt. Stir to combine and set aside.
Step 3 – Cream the butter and sugar. In a large bowl, add softened butter and brow sugar. Beat on medium speed for 2-3 minutes until it’s light and fluffy. Make sure to scrap the sides of the bowl.
Step 4 - Add in wet ingredients. Add in the molasses, eggs, vanilla, milk, jam, and sour cream. Cream together for 2-3 minutes to combine, it's okay if it looks chunky!
Step 5 – Add in dry ingredients. Mix in the dry ingredients and using a spatula, gently fold until a batter forms. Do not overmix!
Step 6 – Bake. Spread the batter into the prepared pan evenly, I like using an ice cream scoop to transfer the batter over. In a small cup, mix together sugar, cinnamon, allspice, nutmeg, and cloves. Sprinkle that on top. This will give you a sweet crunchy top.
Bake for 35-45 minutes. It really depends on your oven, but after 30 minutes I would start checking with a toothpick to see if it’s ready! A toothpick should come out clean.
Allow to cool, slice, and enjoy! This gingerbread oatmeal breakfast cake is soo good! It stays good on the counter for a day in an airtight container, and in the refrigerator for 5 days!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
- Do not over-mix! A big reason cakes don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
- Use all the spices written. They are all essential for that delicious nostalgic gingerbread taste!
- To make ahead of time: Bake, cool, slice, and store in an airtight container or wrap in foil/saran wrap.
FAQ
Can this recipe be doubled?
Yes, bake it in a 9×13 pan and increase the baking time by checking in on it after the 35 minute mark. It should take anywhere from 40-55 minutes to bake.
Can I use applesauce instead?
Check out Applesauce Oatmeal Breakfast Cake!
Can I bake this in an 8×8 pan?
Yes, but the cake will be taller.
Check out these recipes
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Gingerbread Oatmeal Breakfast Cake
Ingredients
For the cake
- 1/2 cup butter softened
- 3/4 cups dark brown sugar or light brown sugar
- 2 eggs room temperature
- 1 tbsp vanilla
- 2 tbsp molasses*
- 3/4 cups milk room temperature
- 2 tbsp jam any kind, I used strawberry, room temperature
- 1/4 cup full fat sour cream room temperature
- 1 1/4 cups all purpose flour
- 1 cup rolled oats
- 1 tbsp unsweetened cocoa powder
- 3/4 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp allspice
- 1/2 tsp cloves
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
For the sprinkle
- 1 tbsp white sugar
- Pinch of cinnamon
- Pinch of allspice
- Pinch of cloves
- Pinch of nutmeg
Instructions
- Preheat the oven to 350℉. Line the 9x9 baking tray with parchment paper and set aside.
For the cake
- In a medium sized bowl, add in flour, oats, cocoa powder, cinnamon, nutmeg, allspice, cloves, ginger, baking soda, baking powder, and salt. Stir to combine and set aside.1 1/4 cups all purpose flour, 1 cup rolled oats, 1 tbsp unsweetened cocoa powder, 3/4 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp allspice, 1/2 tsp cloves, 3/4 tsp baking soda, 3/4 tsp baking powder, 1/2 tsp salt
- Cream the butter and sugar. In a large bowl, add softened butter and white sugar. Beat on medium speed for 2-3 minutes until it’s light and fluffy. Make sure to scrap the sides of the bowl.1/2 cup butter, 3/4 cups dark brown sugar
- Add in the molasses, eggs, vanilla, milk, jam, and sour cream. Cream together for 2-3 minutes to combine, it's okay if it looks chunky!2 eggs, 1 tbsp vanilla, 2 tbsp molasses*, 3/4 cups milk, 1/4 cup full fat sour cream, 2 tbsp jam
- Mix in the dry ingredients and using a spatula, gently fold until a batter forms. Do not overmix!
- Spread the batter into the prepared pan evenly. In a small cup, mix together sugar, cinnamon, allspice, nutmeg, and cloves. Sprinkle that on top. This will give you a sweet crunchy top.1 tbsp white sugar, Pinch of cinnamon, Pinch of allspice, Pinch of cloves, Pinch of nutmeg
- Bake for 35-45 minutes. It really depends on your oven, but after 30 minutes I would start checking with a toothpick to see if it’s ready! A toothpick should come out clean.
- Allow to cool, slice, and enjoy! This gingerbread oatmeal breakfast cake is soo good! It stays good on the counter for a day in an airtight container, and in the refrigerator for 5 days!
Eliza says
Great idea for Christmas morning breakfast.
Bina C. says
Hello!!! Great recipe and can't wait to try it! One question- what to use I stead of molasses? Add 2 TBSP brown sugar or can I omit? Thx!!!
Ania says
Hi Bina!! You can use honey, maple syrup, golden syrup, table syrup, or even just coffee at room temperature! Just note the flavour won't be as 'gingerbread-y' as it would be with using molasses. Enjoy 🙂