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This gingerbread oatmeal is a perfect cozy breakfast for the holidays!
Made on the stovetop with quick steel cut oats, cinnamon, ginger, and molasses for a delightful (but not too sweet!) gingerbread taste.
Why I Love This Recipe
I love gingerbread during the holiday season. I just can’t get enough of those delicious warming spices like cinnamon, nutmeg, allspice, cloves, and ginger this time of year. I also adore oatmeal and find that it’s a perfectly satisfying and cozy breakfast.
Plus, it’s so easy and quick to make. This Gingerbread Oatmeal is no exception. Ready is less than 15 minutes, this oatmeal is sure to give you all the wintery, holiday, cozy feels. Its sweet and spicy flavor profile reminds me of fresh gingerbread cookies but in a creamy, breakfast form.
Ingredients You’ll Need
unsweetened almond milk, quick steel cut oats, cinnamon, ginger, allspice, ground cloves, nutmeg, salt, vanilla extract, molasses, brown sugar
Equipment You’ll Need
Medium pot
How to Make Gingerbread Oatmeal
- Heat milk. Pour milk in medium pot and bring to a boil.
- Stir in oats. Once the milk has boiled, lower heat to medium-low and stir in oats.
- Add spices and other ingredients. Stir in cinnamon, ginger, allspice, ground cloves, nutmeg, salt, vanilla, molasses, and brown sugar, until combined with oats.
- Cook oats. Continue cooking until oats reach desired texture, about 7-10 minutes.
- Top off and enjoy! Top with pecans, yogurt, or other desired toppings and enjoy!
Expert Tips
- Quick steel oats can be replaced with regular steel cut oats or even old-fashioned oats if you prefer. Note that cooking times may vary. Regular steel cut oats will take about 30 minutes to cook.
- Oats are naturally gluten-free but may contain traces of gluten from cross-contamination in the manufacturing facility. Be sure to use certified gluten-free oats if you have a gluten allergy.
Recipe FAQs
How do you sweeten oatmeal without sugar? Oatmeal can be sweetened with maple syrup, honey, extracts, spices like cinnamon and nutmeg, nut butters, fresh fruit, and in this case molasses!
Why is my oatmeal not creamy? Be sure to stir your oatmeal often as its cooking and don’t keep the heat too high. If the heat is too high, the oatmeal will thicken up quickly and burn, sticking to the bottom of the pot.
Storage and Preparation
Gingerbread Oatmeal leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and in the freezer for up to 3 months.
Recipes That Pair Well
- Air Fryer Eggs
- Pomegranate Smoothie
- Asparagus Leek Quiche
- Chocolate Peanut Butter Oatmeal Smoothie
- Veggie Egg Bites
Description
This gingerbread oatmeal is a perfect cozy breakfast for the holidays! Made on the stovetop with quick steel cut oats, cinnamon, ginger, and molasses for a delightful (but not too sweet!) gingerbread taste.
- 4 cups unsweetened almond milk (or any milk / non-dairy milk alternative of choice)
- 1 cup quick steel cut oats
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
- 3 tablespoons brown sugar
- Optional: pecans and/or yogurt for garnish
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