Just when I thought nothing would ever top my double dark chocolate-peanut butter oatmeal...
I was looking for something "Christmas-y" but healthy to make for breakfast Christmas morning. Something sweet, but with a different flavor profile from all the holiday cookies I had been baking, when it occurred to me that I had yet to bake anything gingerbread related. Immediately I googled "gingerbread breakfast" and got a hit for gingerbread pancakes. While those sounded amazing, they also sounded more time consuming than desired after a run. Quickly remembering that oatmeal is one of my favorite foods ever I googled "gingerbread oatmeal" hoping for a recipe to at least get me started, seasonings wise.
And oh boy, did I ever hit the jack pot! I only deviated slightly from the recipe I found online but don't want to be one of those people who review recipes but I didn't prepare the oatmeal as specifically stated. Regardless, my version turned out absolutely divine and I have no doubt the original is just as tasty.
Sound the alarm. We have a new favorite oatmeal recipe here folks.
Adapted from here
2 1/4 cups milk of choice
1 1/2 cups thick cut oats
1 tablespoon coconut oil
5-6 tablespoons maple syrup
2 teaspoons black strap molasses
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
Bring milk and salt to a boil in a saucepan over medium heat. Once boiling add everything else, stirring to combine well.
Bring back to a boil then reduce heat to low.
Cook until desired thickness, stirring often. This will take about 3-5 minutes.
Remove from heat, divide between bowls, and serve.