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