Add a festive flavor to your day with this healthy oatmeal gingerbread loaf! It’s supremely soft and moist with cozy spices in every bite. The batter comes together quickly, and a simple baking trick yields the best tender texture inside. This easy quick bread recipe is perfect for breakfasts and snacks — especially during the holiday season!

a freshly sliced healthy oatmeal gingerbread loaf on a wire cooling rack – easy gingerbread quick bread recipe – soft, moist, low fat, low calorie, and clean eating with whole wheat and gluten free options – made with oats, Greek yogurt, molasses, and no refined sugar

Over the past few years, my parents and I unintentionally started a new tradition when I visited for the holidays. A few evenings during my trips, we gathered in the family room after dinner and turned on the TV.

With my dad in his favorite armchair and my mom in her usual place on the leather sofa, often with a golden retriever curled up beside her, I snuggled underneath a blanket in a rocking chair on the other side of the room. My mom picked up the remote and deftly navigated to Netflix.

overhead view of four healthy oatmeal gingerbread loaf slices tumbling down off of a wire cooling rack – easy gingerbread quick bread recipe – soft, moist, low fat, low calorie, and clean eating with whole wheat and gluten free options – made with oats, Greek yogurt, molasses, and no refined sugar

Moments later, the opening melody of a festive show played through the speakers… A holiday episode of “The Great British Bake Off!”

Mesmerized by the contestants’ skills, as well as their witty banter and charm, we sped through each one and marveled at their creations for every baking challenge. Beautifully iced cookies, intricately decorated cakes, meticulously crafted sugar work, and delicately twisted pastries filled the screen… If only they filled our stomachs too!

Although incredibly impressive and inspiring, reality sank in shortly after seeing the winners celebrated and crowned. I would’ve loved to spend hours making the same festive and elaborate treats, just like those bakers, but with my jam-packed schedule during the bustling holiday season, I lacked the time!

three slices of healthy oatmeal gingerbread loaf resting in front of the rest of the loaf – easy gingerbread quick bread recipe – soft, moist, low fat, low calorie, and clean eating with whole wheat and gluten free options – made with oats, Greek yogurt, molasses, and no refined sugar

Instead, I often turn to simpler things, like this healthy oatmeal gingerbread loaf. It’s much faster and easier to make than those “Great British Bake Off” creations, but it’s just as festive and flavorful!

Also, unlike most of the dessert-oriented recipes on the TV show, this quick bread is completely healthy enough for breakfast! And gingerbread for breakfast is the perfect way to start any morning during the holiday season… Especially Christmas Day!

two slices of healthy oatmeal gingerbread loaf sitting on a small white plate with a butter knife resting beneath them – easy gingerbread quick bread recipe – soft, moist, low fat, low calorie, and clean eating with whole wheat and gluten free options – made with oats, Greek yogurt, molasses, and no refined sugar

QUICK OVERVIEW – HEALTHY OATMEAL GINGERBREAD LOAF

Difficulty: Mainly easy, including for many beginner bakers.

Taste: Festive and cozy with comforting oats and warm spices throughout.

Texture: Soft, moist, and tender.

a healthy oatmeal gingerbread loaf sitting on a wire cooling rack with two slices off to the left in the foreground – easy gingerbread quick bread recipe – soft, moist, low fat, low calorie, and clean eating with whole wheat and gluten free options – made with oats, Greek yogurt, molasses, and no refined sugar

KEY INGREDIENTS TO MAKE A HEALTHY OATMEAL GINGERBREAD LOAF

Let’s go over what you’ll need to make this healthy oatmeal gingerbread loaf! I have a feeling your kitchen already holds some of these items, if not most or even all. Many are common baking ingredients!

Oats. As predictable as a visit from Santa on Christmas Eve! To make this healthy oatmeal gingerbread, you’ll need oats… More specifically, instant oats. They’re also called “quick cooking” and “one minute” oats. Because someone usually asks, they’re not the ones that come in individual packets with flavors like maple brown sugar or apple cinnamon!

Just like old-fashioned rolled oats, instant oats contain just one ingredient: oats. However, they’re smaller and thinner than old-fashioned rolled oats. This is very important! That size difference means instant oats soften faster, which gives your oatmeal gingerbread loaf the best soft and moist texture.

Hint: You can typically find instant oats right next to the old-fashioned rolled oats at the grocery store. If you don’t see any bags or containers labeled “instant oats,” then look for one of their other names: “quick cooking” or “one minute” oats.

Tip: If you’d like to make your healthy oatmeal gingerbread loaf gluten-free, then substitute certified gluten-free instant oats. They work perfectly!

Hint: This is why I also use instant oats to make almost all of my healthy oatmeal cookie recipes. They yield an amazing soft and chewy cookie texture too!

glass mixing bowl holding some of the ingredients used to make a healthy oatmeal gingerbread loaf – easy gingerbread quick bread recipe – soft, moist, low fat, low calorie, and clean eating with whole wheat and gluten free options – made with oats, Greek yogurt, molasses, and no refined sugar

Flour. I tested this recipe with regular whole wheat flour and white whole wheat flour. Yes, the latter does exist — and it’s not just a combination of regular whole wheat flour and white (aka all-purpose) flour!

Here in the US, white whole wheat flour is made by grinding a special type of white wheat, whereas regular whole wheat flour comes from a heartier variety of red wheat. They have similar health benefits, like extra fiber and micronutrients, but because of its color and composition, white whole wheat flour has a lighter taste and texture, closer to that of all-purpose flour.

Hint: It’s like the difference between red and green grapes. Noticeably different appearance, slightly different flavor, but similar health benefits!

Both regular whole wheat flour and white whole wheat flour yielded beautifully moist and tender loaves, but I noticed the spices really sang in the gingerbread made with white whole wheat flour. The slightly nutty undertones from regular whole wheat flour muted the spices’ flavor a bit. That gingerbread still tasted cozy and delicious — and we polished it off just as quickly! — but given the choice, I prefer white whole wheat flour to let the festive gingerbread spice flavor truly shine.

a healthy oatmeal gingerbread loaf on a wire cooling rack with four slices cut and falling down, also surrounded by a small bowl of oats, a jar of cinnamon sticks, and another slice on a white plate paired with a butter knife – easy gingerbread quick bread recipe – soft, moist, low fat, low calorie, and clean eating with whole wheat and gluten free options – made with oats, Greek yogurt, molasses, and no refined sugar

Spices. And speaking of spices… You’ll need a few! First comes ginger, which creates half of the iconic cozy gingerbread taste. (More on the other half soon!) Then cinnamon, nutmeg, and cloves round out the spice profile and yield an extra comforting richness and depth.

Tip: I highly recommend Saigon cinnamon! It’s slightly stronger, richer, and sweeter than regular cinnamon, and it’s really affordable too. Many stores now stock it, but I generally buy mine online here. It’s basically the only cinnamon I now use in my baking!

As written, this gingerbread quick bread has a really warm, cozy, and balanced spice flavor. That’s completely intentional — I know that not everyone shares my love of extra spicy gingerbread! I often sneak in more ginger, and you’re welcome to do the same if you also prefer a stronger spice taste in your gingerbread treats. There’s something so irresistible about that zip of flavor, especially during the holidays!

Unsalted butter or coconut oil. Just a small amount! A bit of butter or coconut oil boosts the soft and moist texture while still keeping this healthy oatmeal gingerbread low calorie and low fat. They both work equally well, so feel free to use whichever one you normally keep on hand!

glass mixing bowl holding the wet ingredients used to make a healthy oatmeal gingerbread loaf – easy gingerbread quick bread recipe – soft, moist, low fat, low calorie, and clean eating with whole wheat and gluten free options – made with oats, Greek yogurt, molasses, and no refined sugar

Egg whites. A common baking staple! Here, the egg whites serve two functions. First, they act like glue and hold the batter together. Second, because whites contain the majority of eggs’ protein, they also provide structure, which helps prevent the loaf from collapsing while cooling.

Greek yogurt. This is one of my favorite ingredients in healthy baking! I’ve used Greek yogurt to make everything from quick breads and muffins to pancakes and scones to cakes and cupcakes to brownies and pies… And even frosting and whipped cream!

In this healthy oatmeal gingerbread loaf recipe, Greek yogurt provides the same moisture as extra butter or oil but for a fraction of the calories. It also adds a protein boost, which helps the loaf stand nice and tall while cooling (along with the egg whites!).

two slices of healthy oatmeal gingerbread loaf on a small white plate with another plate of slices visible in the background – easy gingerbread quick bread recipe – soft, moist, low fat, low calorie, and clean eating with whole wheat and gluten free options – made with oats, Greek yogurt, molasses, and no refined sugar

Molasses. I alluded to this earlier… Ginger creates half of the iconic gingerbread flavor, and molasses provides the other half! It’s a thick, dark, viscous liquid with earthy and caramel-like undertones. Molasses is a key component of virtually all gingerbread-flavored recipes — especially cut-out gingerbread cookies!

For this healthy oatmeal gingerbread loaf, you need regular unsulphured molasses. Don’t use blackstrap molasses! It’s substantially more bitter, which can ruin the flavor. For the best results, stick with regular unsulphured molasses!

Hint: Many grocery stores stock molasses alongside granulated and brown sugar, but a few place it with the maple syrup on the breakfast and cereal aisle.

glass mixing bowl holding a fork and the freshly stirred batter used to make a healthy oatmeal gingerbread loaf – easy gingerbread quick bread recipe – soft, moist, low fat, low calorie, and clean eating with whole wheat and gluten free options – made with oats, Greek yogurt, molasses, and no refined sugar

Sweetener. Because molasses alone fell short of providing enough sweetness, I also added a splash of liquid stevia to the batter. Stevia is a plant-based, sugar-free, no-calorie sweetener that contains nothing artificial or refined (aka it’s clean eating friendly!). It’s also highly concentrated. You only need 1 teaspoon for this entire healthy oatmeal gingerbread loaf!

Tip: Many stevia brands and products have different sweetness levels, so they’re not necessarily 1-for-1 substitutes for each other. I highly recommend using the same one that I do for the best results! Many health-oriented grocery stores offer it, but I generally buy it online here because that’s the best price I’ve found. You’ll also use liquid stevia to make all of these recipes of mine!

Milk. Almost any kind will work, so feel free to reach for whatever currently sits in your fridge. I typically use nonfat milk or unsweetened vanilla almond milk. Both perform beautifully and yield irresistibly moist and soft loaves!

a healthy oatmeal gingerbread loaf sitting on a wire cooling rack with four slices cut from the bottom end and surrounded by a small bowl of oats, a jar of cinnamon sticks, a bottle of milk, and a sugar jar – easy gingerbread quick bread recipe – soft, moist, low fat, low calorie, and clean eating with whole wheat and gluten free options – made with oats, Greek yogurt, molasses, and no refined sugar

HOW TO MAKE A HEALTHY OATMEAL GINGERBREAD LOAF

Now that you’ve assembled your ingredients, let’s chat about how to make the best healthy oatmeal gingerbread loaf. As I promised earlier, this recipe is easy and straightforward. I also have some tips to ensure your gingerbread turns out perfectly moist and flavorful!

Measure correctly. It’s just like the Christmas carol proclaims… “He sees you when you’re sleeping, he knows when you’re awake, he knows when you’ve measured everything right — so be good for goodness sake!”

…okay, so maybe that’s not the most traditional version. But how this loaf turns out will let you know when you’ve been “bad or good” with your measuring — so it’s important to measure everything correctly!

For the flour and oats (yes, the oats too!), use this method or a kitchen scale. (← That’s the one I own!) Do NOT scoop either one directly from its container. This can result in adding up to 1 ½ times as much as is called for in the recipe. That will throw off the ratio of wet and dry ingredients, which will yield a dry and bland loaf. This is particularly true of the oats! They act like little sponges and soak up lots of moisture from the batter. Yet if you measure them properly with one of these two methods, your healthy oatmeal gingerbread loaf will turn out soft, moist, and flavorful.

For the molasses and milk, use measuring cups — not a kitchen scale! Although some kitchen scales offer fluid ounces as an option, that only works for liquids with a density of exactly 1.0g/mL (like water). Since milk and molasses have different densities, you’ll need to look up the exact density of yours to convert it into grams… Or just use measuring cups. They’ll be faster and more accurate!

a glass mixing bowl holding a fork and the partially stirred batter used to make a healthy oatmeal gingerbread loaf – easy gingerbread quick bread recipe – soft, moist, low fat, low calorie, and clean eating with whole wheat and gluten free options – made with oats, Greek yogurt, molasses, and no refined sugar

Mix by hand. Give your stand mixer and hand-held mixer the day off! They tend to overmix low-fat batters, like this one. Overmixing yields a tough, gummy, rubbery, or dense texture… Not good!

Instead, use a whisk where explicitly instructed, and use a fork for everything else. That’s right — a fork! The open space between a fork’s tines allows the ingredients to pass through and mix more efficiently, compared to the wide flat sides of spatulas and spoons. This also helps guard against overmixing, so your healthy oatmeal gingerbread loaf will turn out soft and tender. It’s one of my trusty baking tricks!

Soak the oats. I’ve already built this into Step 2 of the recipe, but I wanted to explain why. To begin, you’ll mix the oats with Greek yogurt and molasses. This lets the oats start soaking up moisture ahead of time, so they begin to soften earlier (just like how my overnight oats recipes work!). By doing this and letting the oats sit in that yogurt “bath” while you measure and stir together the rest of the ingredients, your gingerbread loaf turns out incredibly moist and tender.

glass mixing bowl holding partially stirred oats, molasses, and Greek yogurt that will be used to make a healthy oatmeal gingerbread loaf – easy gingerbread quick bread recipe – soft, moist, low fat, low calorie, and clean eating with whole wheat and gluten free options – made with oats, Greek yogurt, molasses, and no refined sugar

Bake. It’s almost time! Before you slide your pan into the oven, cover the top with foil. I try to “bump” up the foil in the center so there’s no danger of it touching the batter as the loaf rises. This foil tent prevents the loaf from browning too quickly on top. It also yields a rounded dome, rather than a jagged or uneven one, by ensuring that steam escapes more evenly.

Partway through, you’ll remove the foil. Be careful and work quickly! If you leave the pan out of the oven for too long, the loaf will begin to sink, and it won’t recover. Then slip the pan back in the oven to let your gingerbread finish baking.

a freshly baked healthy oatmeal gingerbread loaf still in the loaf pan – easy gingerbread quick bread recipe – soft, moist, low fat, low calorie, and clean eating with whole wheat and gluten free options – made with oats, Greek yogurt, molasses, and no refined sugar

Cool + rest. Yes, this is mandatory. Yes, it feels like torture. Especially with the cozy and oh-so-tempting aroma of freshly baked gingerbread filling the kitchen and wafting throughout the entire house. Yet your loaf’s structure hasn’t fully set until it has completely cooled, so wait until your healthy oatmeal gingerbread has completely reached room temperature before cutting yourself a slice for the best moist and tender texture.

Tip: If you can find the willpower to wait 24 hours, the flavors meld and marry as the loaf rests, which yields an even better taste the next day. I highly recommend it!

a healthy oatmeal gingerbread loaf sitting on a wire cooling rack with three slices freshly cut and falling over, plus a glass of milk and some ingredients visible in the background – easy gingerbread quick bread recipe – soft, moist, low fat, low calorie, and clean eating with whole wheat and gluten free options – made with oats, Greek yogurt, molasses, and no refined sugar

FAQS ABOUT THIS HEALTHY OATMEAL GINGERBREAD LOAF

Is this healthy oatmeal gingerbread loaf gluten-free, clean eating, low fat, or low calorie?
Yes — to everything! When made as written, this gingerbread loaf is naturally clean eating, low fat, and low calorie (compared to more traditional recipes!). It also has no refined sugar, and I’ve included how to make it gluten-free in the Notes section of the recipe.

Can I use old-fashioned rolled oats?
In a pinch — but pop them in a blender or food processor first! Pulse them a few times or until they’re ⅛ to ¼ of their original size. That makes the old-fashioned rolled oats much closer to the size of instant oats, so your healthy oatmeal gingerbread loaf should have a similar moist and tender texture.

four slices of a healthy oatmeal gingerbread loaf resting on a white marble counter – easy gingerbread quick bread recipe – soft, moist, low fat, low calorie, and clean eating with whole wheat and gluten free options – made with oats, Greek yogurt, molasses, and no refined sugar

What about a different flour?
Yes again! Regular whole wheat flour, whole wheat pastry flour, and all-purpose flour all work. (See the “Flour” header in the “Key Ingredients to Make a Healthy Oatmeal Gingerbread Loaf” section above for more info and why I prefer white whole wheat flour!)

Or a different milk?
Sure thing! Almost any type will work, so feel free to use whatever milk currently sits in your fridge.

a partially sliced healthy oatmeal gingerbread loaf sitting on a wire cooling rack with two slices in the foreground directly in front of it – easy gingerbread quick bread recipe – soft, moist, low fat, low calorie, and clean eating with whole wheat and gluten free options – made with oats, Greek yogurt, molasses, and no refined sugar

Can I use a different sweetener?
Of course! I understand liquid stevia doesn’t work for everyone, so I’ve included some different options in the Notes section of the recipe.

Is there something I can substitute for the molasses?
I don’t recommend replacing the molasses with something else, if at all possible. Its rich flavor and caramel-like undertones create half the iconic gingerbread taste. (See the “Molasses” header in the “Key Ingredients to Make a Healthy Oatmeal Gingerbread Loaf” section above for more info!)

However, I do understand it’s not always possible to find regular unsulphured molasses, especially in other countries. If you can find something like black treacle, that would be the next closest thing. Otherwise, you can substitute pure maple syrup, agave, or honey. They’ll all yield the same texture, but just keep in mind that the flavor will be different and your loaf won’t have quite a “true” gingerbread taste.

Can I use whole eggs?
Absolutely! Just reduce the milk by 1 tablespoon to compensate for the added volume from the yolks.

three slices of a healthy oatmeal gingerbread loaf on a white marble countertop – easy gingerbread quick bread recipe – soft, moist, low fat, low calorie, and clean eating with whole wheat and gluten free options – made with oats, Greek yogurt, molasses, and no refined sugar

My loaf turned out bland or dry. Do you know why?
There are a few common culprits. The first is too much flour or too many oats. That throws off the ratio of dry and wet ingredients, which yields both a dry and bland loaf. The second is not enough molasses or milk, which creates the same result. Make sure you’re measuring each of these properly! (See the “Measure correctly” header in the “How to Make a Healthy Oatmeal Gingerbread Loaf” section above for more info.)

Third, don’t skip the foil on top. That helps the loaf rise and bake more evenly, and it also prevents the top from drying out and burning.

Finally, don’t overbake your gingerbread! That also results in a dry loaf. Try pulling it out of the oven a bit sooner. It’s done baking when the top feels firm to the touch and a toothpick inserted into the center comes out clean or with a few crumbs attached.

Mine collapsed while cooling. Why is that?
There are a couple of typical suspects here as well. First, removing your loaf from the oven before it’s fully baked will make that happen. If it looks underdone on the inside — or there’s a gooey strip sitting just above the bottom crust when you cut into it — try baking your loaf longer next time. That should help!

Next, too much liquid in the batter will also make the loaf collapse while cooling. Make sure you’re measuring the molasses and milk properly! (See the “Measure correctly” header in the “How to Make a Healthy Oatmeal Gingerbread Loaf” section above for more info.)

Finally, don’t substitute 1 large egg for both egg whites! This loaf requires both egg whites. Their protein helps the loaf hold its shape while it cools.

two slices of healthy oatmeal gingerbread loaf on a small white plate with another plate of slices, a glass of milk, and a bowl of oats in the background – easy gingerbread quick bread recipe – soft, moist, low fat, low calorie, and clean eating with whole wheat and gluten free options – made with oats, Greek yogurt, molasses, and no refined sugar

Can I make it as mini loaves to give as gifts?
That’s so thoughtful of you! Mini loaves should work. Bake them at the same temperature, and begin checking on them after about 20-25 minutes. They may require a bit more time to finish baking, depending on the size of your mini loaf pans, but they’re done when the top feels firm and a toothpick inserted into the center comes out clean or with a few crumbs attached.

What’s the best way to store this healthy oatmeal gingerbread loaf? And how long will it last?
Store it in the refrigerator tightly wrapped in plastic wrap (I prefer this brand because it seals more tightly than any other that I’ve tried!) or inside of an airtight container. It should keep for a few days, if not closer to a week. I’ve also frozen individual slices, and they thawed beautifully!

Healthy Oatmeal Gingerbread Loaf

Add a festive flavor to your day with this healthy oatmeal gingerbread loaf! It’s supremely soft and moist with cozy spices in every bite. The batter comes together quickly, and a simple baking trick yields the best tender texture inside. This easy quick bread recipe is perfect for breakfasts and snacks — especially during the holiday season! Leftovers should keep for a few days, if not closer to a week, if stored in the refrigerator tightly wrapped in plastic wrap (I love this brand because it seals more tightly!) or inside of an airtight container.

Instructions

Preheat the oven to 350°F, and coat a 9×5” loaf pan with nonstick cooking spray.
In a medium bowl, stir together the oats, Greek yogurt, and molasses. In a separate bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. In a third bowl, whisk together the butter or coconut oil, egg whites, vanilla, and stevia. Add in the oat mixture, stirring until no large lumps remain. Stir in ½ cup of milk. Alternate between adding the flour mixture and remaining ½ cup of milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
Spread the batter into the prepared pan. Cover the top with foil, and try to push up the foil in the center to ensure it doesn’t touch the batter while baking. Bake covered at 350°F for 45 minutes. Acting very quickly, remove the pan from the oven, and remove the foil. Immediately put the pan back in the oven, and continue baking the gingerbread for an additional 30-35 minutes (for a total of 75-80 minutes) or until a toothpick inserted into the center comes out clean or with a few crumbs attached. Cool in the pan for 10 minutes before carefully transferring to a wire rack to cool completely.

Notes

IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It’s extremely important to measure the oats and flour correctly, using this method or a kitchen scale. (← That’s the one I own!) Too much of either will dry out the gingerbread. This is especially true of the oats; they act like little sponges and soak up lots of moisture.

IMPORTANT MIXING NOTE – READ BEFORE BEGINNING: Do not use a stand mixer or hand-held mixer to make the batter. This will result in rubbery, gummy, dense, or tough gingerbread. Use a whisk where instructed, and use a fork for everything else.

IMPORTANT FLAVOR NOTES – READ BEFORE BEGINNING: I think this gingerbread tastes even better a day after it was baked! That gives the spices a chance to meld and marry, so they taste a bit stronger, richer, and fuller the next day.

For a stronger spice flavor, increase the ginger by anywhere from an additional ¼ to 1 ½ teaspoons. I generally use a total of 4 to 4 ½ teaspoons because I love my gingerbread on the spicy side. (See the “Spices” header in the “Key Ingredients to Make a Healthy Oatmeal Gingerbread Loaf” section in my blog post above the recipe for more details!)

For sweeter gingerbread, increase the liquid stevia by an additional ¼ to ½ teaspoon.

OATS NOTE + ALTERNATIVE: Instant oats are also called “quick cooking” or “one-minute” oats. They’re smaller and thinner than traditional old-fashioned rolled oats, so they soften faster (which gives this gingerbread its supremely moist texture!). They only include one ingredient — oats! — just like old-fashioned rolled oats. You can find instant oats right next to the traditional old-fashioned rolled oats at the grocery store. (They are not the ones in the small flavored packets of oatmeal!)

In a pinch, to make your own, add ¾ cup (75g) of old-fashioned rolled oats to a blender or food processor, and pulse until they’re ⅛ to ¼ of their original size.

MOLASSES NOTES + ALTERNATIVES: I don’t recommend substituting anything for the molasses, if at all possible. It’s required to produce the iconic gingerbread flavor. Regular unsulphured molasses is best. Do not use blackstrap molasses; it’s too bitter.

However, I understand it can be hard to find molasses outside of the US, so in a pinch, you can substitute pure maple syrup, honey, or agave. They’ll produce the same texture, but keep in mind your gingerbread will have a noticeably different flavor. If you’re overseas and can find black treacle, that would be an even better substitute!

FLOUR ALTERNATIVES: Regular whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted in place of the white whole wheat flour. (See the “Flour” header in the “Key Ingredients to Make a Healthy Oatmeal Gingerbread Loaf” section above for more info about which flours I recommend!)

SPICE NOTES: I prefer Saigon cinnamon (I buy it online here!) because it tastes stronger, richer, and sweeter than regular cinnamon. The nutmeg and cloves add richness and a lovely background warmth. (See the “Spices” header in the “Key Ingredients to Make a Healthy Oatmeal Gingerbread Loaf” section in my blog post above the recipe for more info!)

EGG WHITES NOTE + ALTERNATIVE: This gingerbread requires 2 full egg whites. The whites contain the majority of the protein in eggs, and that protein is required to ensure the gingerbread maintains it shape and texture while cooling. Without both egg whites, the loaf will collapse while cooling and turn out much denser.

If you prefer to use whole eggs, then use 2 large eggs AND decrease the milk by 1 tablespoon (15mL) to compensate for the added volume from the yolks.

STEVIA NOTES + ALTERNATIVES: Many stevia brands and products have different sweetness levels, so they’re not necessarily 1-for-1 substitutes for each other. For the best results, use the same liquid stevia that I do. I buy it online here (← that’s the best price I’ve found!), and you’ll use it in all of these recipes of mine too. (It’s one of my favorite ingredients!)

However, if you strongly prefer to omit the liquid stevia from this gingerbread, substitute ½ cup (96g) granulated sugar, brown sugar, or coconut sugar AND reduce the milk to ¾ cup (180mL). You may also substitute ½ cup (120mL) pure maple syrup, honey, or agave AND reduce the milk to ½ cup (120mL) instead. The baking time may vary slightly with either of those substitutions as well.

MILK ALTERNATIVES: Any milk may be substituted in place of the nonfat milk.

GLUTEN-FREE OPTION: Use certified gluten-free instant oats. For the gluten-free flour, use the following: 1 cup (120g) millet flour, ½ cup (60g) tapioca flour, ½ cup (60g) brown rice flour, and 1 ½ teaspoons xanthan gum. Many store-bought gluten-free flour blends (I like this one from Bob’s Red Mill) will work as well, if measured like this.

HOW TO STORE: Store the fully cooled gingerbread in the refrigerator tightly wrapped in plastic wrap (I love this brand because it seals more tightly than other brands!) or inside of an airtight container. It should keep for at least four days, if not closer to a week or more.

FREEZING TIPS: I’ve found it’s easier to cut the loaf into individual slices prior to freezing. I like to thaw individual slices in the microwave on 30% power until they’re warmed all the way through. They almost taste freshly baked like that!

{gluten-free, clean eating, low fat, lower sugar, nut-free}

View Nutrition Information + Weight Watchers Points

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