If pumpkin is the poster child of fall, then cue gingerbread for being the poster child of Christmas and winter. I couldn’t bring myself to debut this before Thanksgiving. Gingerbread before Thanksgiving? It just didn’t seem right. I quite enjoyed eating this Gingerbread Oatmeal; it was a welcomed change from pumpkin and its pumpkin spice flavor. Molasses has a flavor all on its own; that dark, viscous syrup contains a uniquely sweet taste. Cue the ground ginger, cloves and cinnamon, and your oatmeal is transformed from basic to festive. Have some Gingerbread Oatmeal and now go tackle that Black Friday Shopping or post-Thanksgiving workout.
Ingredients (serves 1).
- 1/2 c old-fashioned oats
- 1/2 c unsweetened vanilla almond milk or milk of choice
- 1 ripe banana, halved or 1/3 c no sugar added applesauce
- 1/4 t cinnamon
- 1/8 t ground ginger
- 1/8 t ground cloves
- 1/2 t vanilla extract
- 1 t molasses (or more if you like! — I think less is more when it comes to molasses)
- Pinch of salt
- 2 t chia seeds (optional)
- Golden raisins for topping (optional)
- Cinnamon sugar for topping (optional)
- Blend ingredients oats, milk, half the banana or applesauce, and spices through salt in a blender or Magic Bullet. If you have ground cloves, you can also add in 1/4 t as well. If desired, add in chia seeds (optional). Pour oatmeal mixture into a microwavable bowl.
- Microwave on 50% power for 1 min 30 sec. Stir and continue heating for 30 sec at high power. (You can also cook your oatmeal on the stovetop as well.)
- Top with remaining half of banana (sliced), a handful of golden raisins, and/or lightly dust with cinnamon sugar. Once again, you can always use your favorite toppings.
- Eat hot and enjoy!
Adapted from Chocolate-Covered Katie‘s Gingerbread Breakfast Cereal.