Gingerbread Oatmeal

vegan, gluten-free, nut-free (potentially)

Adapted from Melissa Copeland's a recipe in 30-Minute Frugal Vegan Recipes

Who doesn't love a warm and comforting bowl of oatmeal? Well, I actually don't make this very often because I love my ready-made Banana Breakfast Cookies, No-Bake Protein Bars, Raw Brownie Protein Bars, and sometimes leftover Apple-Blueberry Crumble for breakfast, but this recipe fits the bill if I wake up and realize I'm out of those ready-made breakfasts or when I feel like putting a little more effort (but not too much) into breakfast. This is really not much more difficult to prepare than those instant oatmeal packets, while being way tastier and without all the additives! Non-traditional ingredients ginger and molasses make it it taste just like a warm gingerbread cookie :)

Serves: 1 / Active time: 10 minutes / Total time: 10 minutes

Ingredients:

• ​1/2 cup (40 g) rolled oats​
• 1 cup (235 g) non-dairy milk*
• 1/4 tsp ground ginger
• 1/4 tsp ground cinnamon
• 1/8 tsp salt
• 1 1/2 tsp (8 g) molasses
• 2 tsp (10 g) dark brown sugar

OPTIONAL TOPPINGS

• additional drizzle of non-dairy milk
• pecans or walnuts
• dried raisins or cranberries
• sliced banana or diced apple

Directions:

1. In a small saucepan over medium heat, stir together the oats, non-dairy milk, ​spices, molasses, and brown sugar.
2. Bring to a simmer and stir continuously until the oats are tender and the liquid is absorbed, about 5 minutes.
3. Serve in a bowl with toppings of choice.

*This recipe is also delicious made with plain old water or a mix of non-dairy milk and water. If making a large batch, it's best to adjust the liquid to oats ratio - reduce the liquid to slightly less than double the oats by volume when making two or more servings.