Shoo Fly Baked Oatmeal

With molasses and a shoo fly topping, this baked oatmeal is gluten free and full of heart-healthy oats! Sweetened with a bit of brown sugar, this dish is perfect for easy weekday breakfasts or even a weekend brunch!

Prep:
10
minutes
Cook:
30
minutes
TOtal:
50
minutes

Ingredients

  • 2 Tbsp. butter or coconut oil, melted
  • 1/2 c. applesauce or yogurt
  • 1/4 c. brown sugar
  • 2 Tbsp. molasses
  • 1 tsp. vanilla
  • 2 eggs
  • 1/2 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/8 tsp. ginger
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 c. flour (I used oat flour)
  • 1 c. milk (can use dairy free)
  • 2 c. old-fashioned or rolled oats

Topping

  • 3 Tbsp. brown sugar
  • 2-3 Tbsp. flour
  • 1/4 tsp. cinnamon
  • 1/8 tsp. ginger
  • 1/8 tsp. nutmeg
  • 2 Tbsp. butter, cubed
  • Optional: 1/3 c. white chocolate chips, melted OR whipped cream

Instructions

  • Preheat the oven to 350 degrees. In a large mixing bowl, whisk the oil, applesauce/yogurt, brown sugar, molasses, vanilla, eggs, cinnamon, nutmeg, ginger, baking powder, salt, and flour. Carefully whisk in the milk. Then, stir in the oats. Next, pour into a greased 9x13 baking dish or 12 lined muffin cups.
  • In a small bowl, mix the brown sugar, flour, cinnamon, ginger, and nutmeg. Next, cut in the butter with a pastry blender, fork, or your hands. Sprinkle over the oatmeal. Then, bake for 30 minutes.
  • Melt white chocolate chips and drizzle over the oatmeal or top with whipped cream before serving.