5-minute Gingerbread Oatmeal
This gingerbread oatmeal, chewy, spicy and rich with molasses, is made in just 5 minutes using creamy milk, oatmeal, rich molasses, and gingerbread spices for a cozy winter breakfast. Make it on the stovetop, in the microwave or as overnight oats.
Servings: 2
Calories: 294kcal
Equipment
- 1 saucepan
Ingredients
- 1 cup rolled oats
- 1 ¾ cups milk
- 1 tablespoon brown sugar
- 1 tablespoon orange juice
- 1 tablespoon molasses (unsulphered, not blackstrap) Grandmother's brand
- ½ teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ tablespoon gingerbread spice mix store bought or 2 teaspoon ginger, ½ teaspoon nutmeg, ¼ teaspoon cloves, ¼ teaspoon allspice
Instructions
- Measure the oatmeal by spooning it into a 1 cup measuring cup. Do not scoop or you'll measure out too much oatmeal.
- Add the oatmeal and milk to a 1 quart pot or a small saucepan and bring to a rolling boil.1 cup rolled oats, 1 ¾ cups milk
- Quickly turn down the heat to medium, and bubble for about 3 minutes to allow the oats to absorb the milk. Stir only 2-3 times so it doesn't stick to the bottom of the pan.
- Remove pan from heat and stir in all the other ingredients.1 tablespoon brown sugar, 1 tablespoon orange juice, 1 tablespoon molasses (unsulphered, not blackstrap), ½ teaspoon vanilla extract, 1 teaspoon ground cinnamon, ½ tablespoon gingerbread spice mix
- Serve with a splash of maple syrup or a sprinkle of brown sugar.
Video
Notes
Don't stir too much while it is simmering or you'll make the oatmeal gluey.
Cook it 2 minutes longer to make it creamy, less chewy.
Add 2-3 tablespoons of milk at the end of the cooking if you prefer a thinner oatmeal.
Taste-test at the end and add more spices or sweetener as needed.
Nutrition
Calories: 294kcal | Carbohydrates: 54g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 108mg | Potassium: 716mg | Fiber: 5g | Sugar: 26g | Vitamin A: 503IU | Vitamin C: 0.04mg | Calcium: 380mg | Iron: 2mg
