I’ve probably consumed more pumpkin foods than I should’ve this fall, and now I’ve been turning to gingerbread and mint. As my adventure through my Pinterest pins continues, I’ve been trying to see how I can utilize my baking pantry in other ways that cookies and muffins.
I had found a few pins for gingerbread oats, but many had barely any oats and they were loaded with sugar. I like sugar – don’t get me wrong, but there is so much excess in baking. You can still make good, sweet oats that are filling without loading them with a ton of sugar.
So if you don’t mind stove top and you have about 5 minutes or so, this recipe may put you in a mood that satisfies the desire for gingerbread cookies while leaving you’re stomach full… so you can actually make cookies.
What You’ll Need
- 1/2 cup milk or milk alternative (I used unsweetened vanilla almond milk)
- 1/2 cup of rolled or quick oats
- 1 tablespoon molasses
- Cinnamon (to taste)
- Ground ginger (to taste)
- Nutmeg (to taste)
- Cloves (to taste)
- All spice (to taste)
- White chocolate chips (optional, but why wouldn’t you choose them?)
- Using a medium sized pot, you’ll want a little room, warm on low heat about 1/2 cup of milk.
- When the milk is slight hot to touch (not boiling), add 1/2 cup of oats.
- Keep the burner on low heat, you don’t want these boil and burn on the bottom.
- Mix in a tablespoon of molasses.
- Mix in spices to taste. I use very small amounts – roughly less than 1/8 of teaspoon of all except cinnamon, I always add a bit more !
- Immediately remove pot from burner to prevent further cooking/thickening.
- Top off with a few white chocolate chips.
Also, excellent with milk chocolate chips or no chips.