Oatmeal with Gingerbread | Kara Lydon

This Gingerbread Oatmeal is a perfect warm holiday breakfast! Made on the stove with quick steel-cut oats, cinnamon, ginger and molasses for a delightful (but not too sweet!) gingerbread taste.

Because I love this recipe

I love gingerbread during the holiday season. I just can’t get enough of those delicious warming spices like cinnamon, nutmeg, allspice, cloves and ginger this season.

I also love oatmeal and find it to be a perfectly filling and warming breakfast. Plus, it’s so easy and quick to make. This oat gingerbread is no exception.

Ready in less than 15 minutes, this oatmeal is sure to give you all the wintery, holiday, warm feelings. Its sweet and tangy flavor profile reminds me of fresh gingerbread cookies but in creamy breakfast form. Think warm winter spices and a perfect balance of spicy ginger and sweet molasses.

It also has just the right amount of flavor and sweetness – just enough to notice and enjoy but not too much that it overpowers the dish and you can’t even finish the bowl!

It’s hearty and filling and I like to top it with yogurt and/or chopped pecans to make it even more filling.

If you love gingerbread as much as I do and dig takeout breakfasts, I suggest you check out the Baked Gingerbread Oatmeal too!

Materials you will need

Notes on ingredients

unsweetened almond milk: I use almond milk for its mild, neutral flavor when cooking and baking, but you can use any kind of regular or non-dairy alternative in this recipe.

steel quick cutting oats: I use quick steel cut oats in this recipe, but you can also use any kind of oats – steel cut are my favorite for their creaminess, but you can also use regular steel cut or rolled oats. Steel rolled oats will take about 30 minutes to cook.

cinnamon: the perfect hot, warm taste

ginger: slightly spicy but sweet

allspice: slightly earthy, bitter and fruity

ground cloves: adds a subtly sweet flavor and warmth

nutmeg: provides a nutty flavor, slightly sweet and woody

salt: flavor enhancer

vanilla extract: adds a touch of sweetness

molasses: contributes to the classic gingerbread taste! You can always add more molasses if you like your oatmeal sweeter

Brown sugar: it sweetens the oatmeal. Feel free to substitute coconut sugar or maple syrup depending on what you have on hand

Equipment you will need (affiliate links – if you make a purchase I get a small commission)

Medium saucepan

How to make oat gingerbread

1. Heat the milk. Pour the milk into a medium saucepan and bring to a boil.
2. Mix with oats. Once the milk boils, reduce the heat to medium-low and mix in the oats. Cook until mixture begins to thicken, about 3-4 minutes.
3. Add spices and other ingredients. Add cinnamon, ginger, allspice, ground cloves, nutmeg, salt, vanilla, molasses and brown sugar, until combined with oats.
4. Cook oats. Continue cooking until oats reach desired consistency, about 7-10 minutes.
5. Fill out and enjoy! Top with pecans, yogurt or other desired toppings and enjoy!

Expert advice

1. The quick steel oats can be replaced with regular steel cut oats or even old fashioned oats if you prefer. Note that cooking times may vary. Regular steel rolled oats will take about 30 minutes to cook.
2. Oats are naturally gluten-free, but may contain traces of gluten from cross-contamination in production facilities. Be sure to use certified gluten-free oats if you have a gluten allergy.

Recipe FAQs

How can you sweeten oatmeal without sugar?

Oatmeal can be sweetened with maple syrup, honey, extracts, spices like cinnamon and nutmeg, nut butters, fresh fruit, and in this case, molasses!

Why isn’t my oatmeal creamy?

Be sure to stir your oats frequently as they cook and don’t keep the heat too high. If the heat is too high, the oatmeal will congeal quickly and burn, sticking to the bottom of the pot.

If you find that your oatmeal is too watery, chances are you added too much liquid or didn’t cook long enough.

I find that bringing the liquid to a boil first, then adding the oats and turning the heat down helps achieve a creamy consistency.

What is the difference between quick oats and old fashioned oats?

Quick oats are very similar to old fashioned oats but cut into smaller pieces to cook faster. Feel free to use whatever type of oats you have on hand in this recipe, but note that cooking times may vary and you may want to add more or less almond milk accordingly.

Storage and Preparation

Leftover Gingerbread Oats can be stored in an airtight container in the refrigerator for up to 3-4 days and in the freezer for up to 3 months.

To reheat leftovers, microwave for 60-90 seconds with a splash of almond milk (or milk of choice).

Recipes that pair well

Fryer eggs

Smoothie with pomegranate

Asparagus leek quiche

Oatmeal Peanut Butter Chocolate Smoothie

Egg Vegetable Bites

For more gingerbread inspiration, check out my other recipes below!

Pancakes with gingerbread

Oatmeal with gingerbread

Granola bars with gingerbread

Gingerbread bread pudding with egg-lemon sauce

Raw vegan gingerbread truffles

No Bake Mini Gingerbread Cheesecakes

If you like this recipe, be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I will share it again with my followers! If you want to save this recipe for later, be sure to do so pin it on Pinterest!

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