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. You can make good, sweet oats, without loading them with sugars or carbohydrates that won’t provide satisfaction.
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.
What You’ll Need
- Milk or milk alternative – I used unsweetened vanilla almond milk
- Rolled oats
- Almond butter – I used crunchy
- 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. This is a serving for the store brand I used.
- Keep the burner on low heat, you don’t want these boil and burn on the bottom.
- Mix in 3/4 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 and either store in a tupperware for later or bowl for serving. Removing from the burner is important because even if you turn it off the heat will continue to cook the oats.
- 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
Before we begin with my check-in. Let’s take a look at a quick comparison. To the right are two photos. The left is me in June 2014, when I started my first prep for first show in November 2014. The photo on the right is the 7th day of my second round of prep for my upcoming shows this spring. This is a 15 pound difference in my starting weight.
I’m feeling really confident this round for sure. I lost 25 pounds the first time I prepped, and then gained about 10 pounds post show (thank you holiday cookies!) While I had been eating in moderation, I wasn’t paying attention to my macros and was definitely eating over my nutritional goals.
Below is a photo from day 7 workout. Seriously, I’m really excited with where I’m starting with this time. I’m focusing a lot on my weight lifting, and trying to minimize my cardio to strictly HIIT sessions. I’m going to be doing more double days like I did last prep. This helped me fit in my workouts without feeling like I wasn’t effectively using my time. Tomorrow is a good example, I’m doing HIIT in the morning before work and then lifting legs tomorrow night.
I’m 13 days into this prep and I’m down 3 pounds of the 10 gained post show. Not too shabby. I’ve already discussed with myself (because I do that) weighing only on Wednesdays like I did last prep. This gives me consistency without over checking. It also gives me a goal to look forward to.
I’m hoping to lost another 22 pounds on top of the 3 I’ve lost for another 25 pound loss, which will be a 105 pound total loss. Crazy, I know.
I’ve been taking pictures like a looney, but I love the comparisons of how I’ve come. It reminds me that even on bad days, I’m still far ahead of where I was. How may people can say they were a 24 and are now a size 6? I have 101 days to go and I can’t wait to share this part of my journey with you all.
Well I’m heading to bed. It’s 0 degrees outside, but it feels like -22, when I wake up for the gym it’ll be -7 with a windchill of -29. Hello winter! I hope you all stay bundled up!