#ChristmasSeries: Gingerbread Oats!

It's Christmas Eve morning and the snow is falling. The weather is cold outside and you have a full day of Christmas parties and last minute preparations. There's a plate of cookies on the counter but you know they weren't to be eaten yet :( So you open the cabinet and see a box of Quaker Oats and that's when you realize that a bowl of hot oatmeal would be perfect for the cold morning! The only question left is toppings you use...

Well, what if you could turn traditional gingerbread cookies into a nice hot bowl of breakfast to that will keep you warm and full during your morning errands? Sounds good, right!

I actually am not a huge fan of gingerbread, mostly because of the molasses. But this gingerbread oatmeal I thought tasted delicious!

 Ingredients (minus the oats and coconut milk)

Ingredients (minus the oats and coconut milk)

Start by putting 1/2 cup of oats in a pot. Then add... 1/4 tsp of allspice and nutmeg, 1/4 tsp of cloves, 1/2 tsp of cinnamon, 1/2 tsp of ground ginger, 2 1/2 tsp of molasses, 3 tbsp of brown sugar, 1/2 tsp of vanilla extract, and a handful of raisins (to taste).

**Note: The amounts of all the spices can be adjusted to satisfy your personal taste buds. Using a lot of ginger will make it spicy so cut back if you don't want it too spicy tasting!

Add 1 cup of unsweetened coconut milk (or your milk of choice) to the pot and bring to a boil.

Once boiling, turn down the heat to 2 or 3 and give it a stir. Let the oats simmer for a few minutes, stirring occasionally based on how creamy or non-creamy your prefer.

 Cooking Phase.

Cooking Phase.

Once oats are at your preferred consistency, remove from heat and serve into your favorite breakfast bowl. Top with pecans and enjoy!

Check out my full photo series below.

The Finished Product!