Oatmeal Gingerbread Scottish
Transport your taste buds to the cozy kitchens of Scotland with this Oatmeal Gingerbread Scottish recipe—a delightful twist on classic gingerbread that’s hearty, spicy, and irresistibly fragrant. Perfect for the holiday season or a comforting treat year-round, this recipe combines toasted old-fashioned rolled oats with the warm spices of ginger, cinnamon, nutmeg, and cloves for a rustic, textured cake that’s as wholesome as it is indulgent. Sweetened with rich molasses and brown sugar, each bite offers a soft yet slightly nutty crumb. Quick to prepare in just 15 minutes and baked to perfection in 30, this gingerbread is ideal for any occasion. Serve it warm with a dollop of whipped cream or dusted with powdered sugar for a simple yet decadent finish. Keywords: Scottish gingerbread, oatmeal gingerbread recipe, spiced molasses cake, holiday dessert ideas.
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Recipe Information
Ingredients
- 1 cup Old-fashioned rolled oats
- 1.5 cups All-purpose flour
- 0.75 cup Brown sugar
- 0.5 cup Unsalted butter
- 0.5 cup Molasses
- 1 Egg
- 0.5 cup Whole milk
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan or line it with parchment paper.
In a dry skillet, toast the rolled oats over medium heat for 5 minutes, stirring occasionally, until fragrant and slightly golden. Set aside to cool.
In a medium bowl, whisk together the flour, toasted oats, ground ginger, ground cinnamon, ground nutmeg, ground cloves, baking powder, baking soda, and salt.
In a large mixing bowl, cream together the butter and brown sugar using a hand mixer or stand mixer until light and fluffy.
Add the molasses, egg, and milk into the butter mixture, mixing until fully combined.
Gradually fold the dry ingredients into the wet mixture using a wooden spoon or spatula. Mix until no streaks of flour remain, but avoid overmixing.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.
Let the gingerbread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve warm or at room temperature, optionally dusted with powdered sugar or paired with a dollop of whipped cream.
Nutrition Facts
Calories |
2432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.5 g | 87% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 335 mg | 112% | |
| Sodium | 1917 mg | 83% | |
| Total Carbohydrate | 431.0 g | 157% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 233.7 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 703 mg | 54% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 3266 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
