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hand holding bowl of oatmeal
Janelle Carss

Gingerbread Oatmeal | Vegan & Gluten-Free

If Santa's gingerbread cookies and glass of (non-dairy) milk had a baby, you'd get this creamy and cozy Gingerbread Oatmeal! 
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Cook Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Holiday
Ingredients Method Notes

Ingredients
  

  • 1 cup gluten-free rolled oats
  • 2 cups plant milk (I used oat)
  • 2 tbsp brown sugar
  • 2 tbsp molasses
  • 2 tsp cinnamon
  • 1 tsp ginger
  • ¼ tsp cloves
  • 1 pinch salt
  • 2 tbsp chia seeds
  • 2 tbsp ground flax seeds
  • chopped gingerbread cookies (optional topping)

Method
 

  1. In a saucepan add the milk, spices, brown sugar and molasses and whisk until well combined and the spices are dissolved. This will take a minute of whisking!
  2. Bring to a gentle almost-boil and add the oats, chia seeds, ground flax and salt and mix until well combined.
  3. Bring heat down to low and let simmer for about 10 minutes until the oats are completely cooked and creamy, stirring every couple minutes to prevent burning.
  4. Serve with an extra drizzle of milk and top with chopped gingerbread cookies (optional, but highly recommended!). Some other delicious toppings would be fresh sliced apple, banana, or chopped nuts, chocolate chips or raisins. Enjoy!

Notes

This recipe can make between 2-4, depending on how you portion it out. Without any toppings, dividing into 2 servings would make for a very filling bowl. With the addition of fresh fruit and nuts, portioning it into 4 servings would be plenty filling!