Gingerbread Baked Oatmeal Recipe | The Foodie Dietitian (2024)

FAQs

Why is my baked oatmeal gummy? ›

Oats absorb moisture as they sit—so if you let your batter sit before you bake, you'll run the risk of making a dense, thick, gummy baked oatmeal (when you really want a light, fluffy one), she explains.

Oats contain a type of soluble fiber, called beta glucan, which lowers blood glucose and cholesterol levels, thus reducing risk of heart disease and diabetes. Beta glucan also promotes healthy gut bacteria and intestinal health.

The difference between baked oatmeal and baked oats is all in the texture. "And getting that cake-like texture comes from adding the egg, but also blending the ingredients well," Jawad explains. You can double (or triple) the recipe.

Adding nutritious toppings to oatmeal can boost its flavor and contribute to its health benefits. Try adding fruit for sweetness, veggies or eggs for a savory twist, or sources of protein and fat to make it a balanced meal.

Read the instructions on the side of your oatmeal container and do what they say to avoid a pasty, sticky mess or a soupy mush. For steel-cut oats, the ratio is 3/4 to 1 cup of liquid per 1/4 cup of oats. If you are using quick-cooking or rolled oats, the ratio is 1 cup of liquid per 1/2 cup of oats.

Baked oats should have a soft and tender, cake-like consistency, and should not be soggy. If the center is soggy, the oats likely need a little more time in the oven. Be sure to bake until a toothpick inserted in the center comes out clean.

Oats can cause gas and bloating. To minimize side effects, start with a low dose and increase slowly to the desired amount. Your body will get used to oat bran and the side effects will likely go away.

Yes, it is good to eat oatmeal every day considering its nutritional profile and health benefits, including weight control and heart-healthy effect. As a breakfast food and mid-meal snack, oatmeal is potentially a better option than the majority of foods available in the market.

The Mayo Clinic, among other health authorities, recommends starting your day with a wholesome serving of oatmeal. Oatmeal is well-known for being a good source of fiber, for lowering blood glucose and cholesterol levels, and for reducing the risk of heart disease and diabetes.

Steel-Cut Oats

Dietitians Say: These are your best bet if you're seeking the healthiest option. Steel-cut oats are processed the least of the three oat varieties, which means they're the most beneficial for blood sugar control. Best For: Those who enjoy a more textured oatmeal with a slightly nutty flavor.

Is oatmeal better for you than potatoes? ›

Compare 100 calories of baked potato to 100 calories of oatmeal, and you find a bit less protein (3 grams vs. 4), a bit more starch (18 grams vs. 16) and a similar mineral profile (potatoes have more potassium, but oats have more selenium). But potatoes beat out oats in just about every vitamin, as well as fiber.

Oatmeal is lacking in two macronutrients that help you stave off hunger for hours. Fat and protein are key ingredients to add to your oatmeal to keep you fuller, longer. And while it does have some protein, it's not enough to keep hunger at bay. Fat does the best job keeping you fuller, longer.

Flavor Tips: Mango is particularly good with coconut milk. Shredded apple, applesauce, and banana works well with a dollop of peanut butter. Almond butter is delicious with blueberries and raspberries. Gluten-free: Use certified gluten-free rolled oats.

Adding too many eggs can result in gummy, cake-like cookies. Adding too few eggs can result in dry, crumbly cookies.

Protein powder: for soft and fluffy baked oats, I recommend vegan protein powder, casein or a mix of casein and whey. If you only use whey, instead, the texture will be pretty dry and rubbery.

Letting your oatmeal sit too long

For the best flavor and texture, any bowl of oatmeal should be served almost immediately after it has been cooked. When you let oatmeal sit for too long, it can become overly dense, sticky, or pasty.

Why does my cake have a gummy streak in the center? Developing too much of the flour's gluten can make the cake rise beautifully in the oven, but sink as soon as you pull it out. The sinking part is what makes the dense and gluey streaks. This can be result of over-creaming the eggs, butter and sugar.