Insert winter/holiday season pun/quote here.
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
- Milk or milk alternative – I used unsweetened vanilla almond milk
- Rolled oats
- Nut butter – I used crunchy almond butter, but peanut butter would be fine too
- White chocolate chips (optional)
- Using a medium sized pot, you’ll want a little room, warm on low heat about 3/4 cup of milk.
- When the milk is slight hot to touch (not boiling), add half a cup of rolled 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 1/2 tablespoon of almond butter, I used crunchy because I prefer it. You can use smooth or crunchy – you can even use peanut butter if you don’t like almond butter.
- Immediately remove pot from burner to prevent further cooking.
- Top off with a few white chocolate chips. This is completely optional.
As always, brands and portions impact nutritional value. These oats were 280 calories, 8.5F/46C/7P
For protein oats, mix in 1 tablespoon of a basic protein before adding molasses.