When the holiday season rolls around, so do thoughts of the tasty treats that come with the season. I love baking and gingerbread is one of my absolute favorite holiday cookies. It’s not a good idea to eat gingerbread cookies for breakfast day after day, so I came up with a delicious, high-protein, baked oatmeal option to satisfy my gingerbread cookie cravings.

I love this recipe because you simply mix everything into a single bowl, dump it into a pan, bake and serve. One pan gives you a pre-prepared breakfast for nearly a week. It keeps well in the fridge for about five days and can be eaten either cold or reheated. If you do choose to reheat it, consider adding a splash of milk so it doesn’t dry out.

The nearly 20g of protein packed comes from vanilla protein powder (I use Dymatize

See Full Page