Recipes, Photography, Musings

Oatmeal Gingerbread

Ginger, molasses, cinnamon, and cloves give this bread a deep, rich, classic gingerbread flavor.  The addition of whirred oats to the flour increases the nutritional benefits, as well as making each slice hearty and substantial.  Serve it with your favorite hot drink, and possibly some whipped cream or vanilla ice cream , and it is the perfect snack or dessert. (It works for breakfast too!)

Below, I am sharing another recipe based on one I found in Susan Wittig Albert’s fascinating book, “China Bayles’ Book of Days: 365 Celebrations of the Mystery, Myth, and Magic of Herbs from the World of Pecan Springs.”  The recipe is for a form of traditional Scottish oatmeal gingerbread.  I substitute blackstrap molasses for the treacle and bake it in a standard-sized loaf pan instead of a 7-inch square baking pan, but other than that, I stick pretty close to the recipe in the book.  And my gingerbread has come out delicious every time.  ginger oat bread with pansies 7I love the fact that this gingerbread tastes sweet and full of richly spiced flavor, yet has good nutrition in it too.  The molasses and oats contribute all kinds of good things, including iron, magnesium, manganese, not to mention fiber and protein from the oats.  When I cut a slice of this bread, it is dense and substantial.  I feel like I am doing something good for both my taste buds and my body.  And my soul too, because gingerbread is a delicious solution (however temporary) to a soul’s longing for comfort.  The smell of gingerbread baking is the iconic cozy smell, and it brings back all kinds of memories for me, of wandering through my mother’s kitchen after spending time outside in the cold.

gingerbread and teaThis is the perfect time of year to make gingerbread.  (Actually, any time between now and spring is a good time.)  When the wind is gusting right through our coats and the leaves are swirling around, we need something warm and comforting.  As I am writing this post, the wind is blowing so hard that it is rattling the windows and making the house creak.  We lose electricity quite frequently out here where I live, among so many trees, so I am hoping to get this post done before we lose power.  And hopefully, we won’t lose power.  All this dramatic weather is enough to make one feel kind of moody, wistful, nostalgic, and excited, all at the same time.  It’s a good time to indulge in the more complicated aspects of our personalities.  Maybe that’s why the multi-layered spicy taste of the gingerbread is so appealing.

gingerbread with pansies 4There is something cleansing about going out in the crazy, windy weather, especially if there is something warm waiting on the other side of the door.  This quote by L.M. Montgomery, author of the Anne of Green Gables series (one of my favorite sets of books when I was a girl), says it perfectly:  “It was November–the month of crimson sunsets, parting birds, deep, sad hymns of the sea, passionate wind-songs in the pines.  Anne roamed through the pineland alleys in the park and, as she said, let that great sweeping wind blow the fogs out of her soul.”

I hope you all have a great weekend, and that the wind blows the fogs out of your souls as well.  And that you have a hot drink and a warm piece of gingerbread waiting when you come in!  This recipe will be shared at Angie’s festive Fiesta Friday, co-hosted this week by Judi@Cooking With Aunt Juju and Stef@The Kiwi Fruitbutter meltinggirl holding gingerbreadgingerbread with whiteNovember skywind in the oaks

Oatmeal Gingerbread

  • Servings: 8-12 pieces
  • Print


  • 1/2  cup of unsalted butter
  • 1/2 cup of granulated sugar
  • 2 tablespoons of molasses (I prefer blackstrap molasses)
  • 1 and 1/2 cups of flour
  • 1 teaspoon of baking soda
  • 1/2 cup of whirred oats (make this by whirring 1/2 cup of uncooked, old fashioned rolled oats in your blender)
  • 1/2 cup of packed brown sugar
  • 1 teaspoon of powdered ginger
  • 1/2 teaspoon of cinnamon
  • 1/2 teaspoon of ground cloves
  • 3 tablespoons of milk
  • 1 large egg, beaten


Preheat your oven to 350 degrees Fahrenheit.  Grease a standard-sized loaf pan with butter. (You can also use a 7 inch square baking pan).  In a medium saucepan, heat the butter, granulated sugar, and molasses over medium to low heat until the butter is just melted.  Stir to combine.

In a large mixing bowl, combine the flour and baking soda.  Add the whirred oats, brown sugar, and spices.  Stir to combine.  Add the melted butter mixture and the milk, then stir in the beaten egg.  Stir until all combined.  Pour into the greased pan and bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.  Cool in the pan for 10 minutes, and then cool completely on a wire rack.  Sprinkle with powdered sugar if desired.  Serve with whipped cream or vanilla ice cream if desired.  Enjoy!



  1. Chez @ Chez Moi

    Hi Jenny, I love the sound of this gingerbread with the addition of oats – I can just imagine the lovely chewy texture. The second to last photo of the autumn leaves is simply stunning! I envy you your cold and wind right now, as Brisbane heads into steamy summer…

    • Jenny

      Thank you! And I envy your warm weather! I wouldn’t mind some hot sun right now! 🙂 Hope you have a great weekend!

  2. Debbie Spivey

    Jenny – I’m pretty sure I’d eat the whole loaf, if left alone with it. I adore ginger anything! We’re pretty windy here today and it will be bringing us some cooler air, but we’re in the 60’s and haven’t had any cold weather to speak of ((yet)). Have a great weekend!

    • Jenny

      Thanks, Debbie. I would eat the whole loaf myself too, except my husband and kids love it too, so I’m safe there. 🙂 Hope you have a good weekend too! Looks like we are going to have pleasant weather for a couple of days–time to rake leaves!


    I love all things “gingerbread” and I could use a “healthier” version of this bread. I like a dense bread and I am sure the oatmeal has helped do just that. Perfect for the holiday season at least on my table and I am sure with many others at Fiesta Friday. Thanks for sharing… 🙂

    • Jenny

      Thank you Judi! I agree–gingerbread is perfect for the holidays–I’m sure I will be making more of it. 🙂 Thank you for co-hosting Fiesta Friday this week!

  4. Suchitra

    Your gingerbread sounds so delicious! The recipe seems pretty easy too. It is amazing how so many of our memories are associated with smell! Thanks for sharing. Saving the recipe. Happy FF!

    • Jenny

      Thank you Suchitra. It is an easy recipe, and it doesn’t take too long to make a loaf. Hope you enjoy it, if you try it. Happy FF to you too!

  5. The Kiwi Fruit

    I have to disagree with you on just one thing in your post…. I think anytime between now and whenever is a perfect time for gingerbread. It is always good and your recipe looks perfect for any occasion or crazy weather! I love gingerbread but have never made it with oatmeal before. I will have to give this a try. Thanks for sharing with us the Fiesta Friday! xx

    • Jenny

      Thank you Stef, and thank you for co-hosting Fiesta Friday this week. You are right–any time is a good time for gingerbread. 🙂 I am glad you co-hosted this week, because I was introduced to your blog that way. Iceland sounds like a great place!

  6. Julie is Hostess At Heart

    This gingerbread looks delicious! I would love to have a great big slice with a dollop of whipped cream.

    • Jenny

      Thank you, Julie! I would love to give you a slice of it. 🙂 Hope you are having a great weekend!

  7. Arl's World

    I love gingerbread. This looks like a wonderful recipe! I am saving it, and would like to try it soon. Thanks for sharing! 🙂

    • Jenny

      Thank you for stopping by! It really is a great recipe, and my whole family enjoys this gingerbread. Hope you enjoy it, if you try it!

  8. petra08

    It sounds like a gorgeous cake! I love all the deep flavours going on, perfect for the holidays! 🙂

    • Jenny

      Thank you so much, Petra! It is perfect for the holidays. I love all the spices too–so cozy. 🙂

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