Let’s get into this bowl of goodness so we can end this week on a great note. This is gingerbread oatmeal which I thought would be the perfect holiday breakfast. I’ve always loved the warm flavours of gingerbread – molasses, cinnamon, nutmeg, ginger – and I knew it would be delicious for breakfast.
I must say that this isn’t my first time putting gingerbread into my oats – I have made gingerbread overnight oats (link here) before which were so good. But now that it’s colder, I figured it would be nice to make a hot version of that oatmeal.
This was a very easy recipe that you can easily multiply to feed the whole family. You will have to increase the cooking time to accommodate the extra liquid, just simmer the oats until most of the milk is absorbed, and don’t forget to stir occasionally.
The oats are delicious and warm and comforting, it’s everything you want on a cold winter morning. My favourite part is the toppings though. You can really put any nuts, fruits or chocolate you’d like, I chose almonds, dried cranberries and a little shredded coconut. If you are planning on putting lots of sweeter toppings, you could always omit the brown sugar in the recipe (or cut down). Just adjust it to your taste. But getting a spoonful of the creamy oats with the crunchy/chewy toppings is such a great combination.
- 1 cup milk (DF: use any DF milk)
- 1/2 cup oats
- 1 tbsp brown sugar (or maple syrup)
- 1 tsp molasses
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- Pinch nutmeg
- Pinch salt
- Toppings (optional): nuts, dried/fresh fruit, chocolate chips
- Heat milk in small pot, over medium heat, until it begins to bubble.
- Add all remaining ingredients, except for toppings. Let it cook about 5 minutes, stirring occasionally, until most of the liquid of absorbed.
- Serve in bowl with choice of toppings, if desired.