This Gingerbread Oatmeal is deliciously sweet, creamy, and filled with wonderful seasonal flavors. It's a super simple breakfast made with wholesome ingredients and without processed sugars.
Toppings: goji berries, pecans, gingerbread spice (optional, see "Recipe variations" for more ideas)
Instructions
Place milk in a small saucepan. Add in oats, hemp seeds, spices, sweetener, molasses, goji berries and pinch of salt. Mix everything using the whisk.
Bring to a boil over high heat.
As soon as it boils, reduce heat to medium.
Continue cooking for 2-3 minutes until oats soften. Don't forget to stir all the time.
Remove the oats from the heat.
Taste the oatmeal and adjust sweetness adding more sweetener if you like.
Pour oatmeal in a serving bowl.
Add toppings over the cooked oatmeal (optional).
Serve warm.
Notes
Makes 1 bowl that serves 1 person as a full meal, or 2 servings as a light meal. Substitutions
Substitute oat milk with any milk - organic soy milk, cashew milk, or almond milk. Cow’s milk works well too. Coconut milk won't work well here.
Substitute rolled oats with quick oats. Note: quick oats will turn very mushy if you cook them too long. But if you like creamier, softer texture, then quick oats are the way to go.
You can use honey or maple syrup. See "Recipe tips" for more suggestions.
You can substitute hemp seeds with chia seeds or ground flax seeds.
For 1 teaspoon gingerbread spice, substitute: ½ teaspoon cinnamon + ½ teaspoon ginger + a dash of allspice, and nutmeg, with just a touch of cloves.
Tips for storing
You can double the portions and cook extra.
Store leftovers in a container and cover them with the lid.
Keep refrigerated for up to 4 days.
See "Recipe variations" for more suggestions.As a measure, I used a US cup (240ml). Nutritional info is calculated without toppings.