This gingerbread oatmeal is made with hearty rolled oats, milk, and a blend of seasonal spices, including ginger, cinnamon, cloves, and allspice, sweetened with brown sugar and molasses. Perfect for chilly mornings, this oatmeal promises a wholesome and comforting start to your day.
On November 1st, I fully and completely moved from pumpkin spice season into gingerbread season. I’ve been baking chocolate gingerbread cookies, gingerbread muffins, and of course, gingersnap cookies. This gingerbread oatmeal was a natural fit for my current all-things-gingerbread mood.
Ingredients You’ll Need for This Gingerbread Oatmeal
- 1 cup rolled oats (not quick-cooking oats)
- 1 cup milk (any kind or dairy-free)
- 1 cup water (may use 2 cups of milk if you prefer)
- 3 tablespoons brown sugar (light or dark)
- 1 teaspooon vanilla extract
- 1 tablespoon molasses
- 1 teaspoon ginger (ground)
- 1 teaspoon cinnamon (ground)
- 1/4 teaspoon sea salt
- 1/4 teaspoon cloves (ground)
- 1/4 teaspoon allspice (ground)
How to Make Gingerbread Oatmeal (it’s so, so simple)
- In a medium saucepan, add all ingredients and stir to mix well.
- Cook over medium heat until the oats are tender, stirring occasionally. This typically takes around 10-ish minutes.
- Once the oatmeal reaches the perfect creamy consistency, remove it from heat and ladle it into two bowls. Serve with desired toppings and enjoy!
- Stir the oatmeal occasionally while cooking to prevent the oats from sticking to the bottom of the pan.
- Adjust the milk-to-water ratio based on your preference. If you’re craving extra creaminess, go ahead and use 2 cups of milk instead of the suggested 1 cup water, but remember using all milk will make the oatmeal thicker and stickier (so be mindful).
- Play with the spice levels. If you’re feeling bold, add a pinch more ginger or cinnamon to intensify the gingerbread flavor.
The Details About This Oatmeal
This gingerbread oatmeal is luxuriously creamy. It has the perfect balance of sweetness from the brown sugar and depth from the molasses. The spices—ginger, cinnamon, cloves, and allspice—create a warm, yet bold gingerbread taste that’s reminiscent of a gingersnap cookie. It really is the perfect holiday breakfast, if you ask me.
Suggested Toppings for Gingerbread Oatmeal
- Chopped pecans or walnuts add crunch, really elevating the texture of your oatmeal. If you have extra time, consider toasting the nuts before chopping them up. Toasting the nuts really brings out their flavor.
- A drizzle of maple syrup enhances the sweetness and adds a touch of decadence. While the oatmeal is perfect on it’s own, the added maple flavor really works for breakfast time.
- Finish it off with a splash of milk for added creaminess. You could also use half-and-half or even heavy cream to really make it creamy.
Oatmeal Storing and Reheating Tips:
- Store any leftovers in an airtight container in the refrigerator for up to three days.
- To reheat, simply add a splash of milk and warm it in the microwave or on the stovetop. Stir occasionally to heat evenly and restore the creamy consistency. Add milk as needed to reach the desired consistency.
So, as you can see my friends, gingerbread oatmeal isn’t just any old breakfast; it’s actually a moment of indulgence filled with warm spices and holiday nostalgia. So, the next time the cold winds of winter beckon, whip up a batch of this comforting oatmeal, and let the flavors transport you to a place of comfort and joy (all year long). 😁
- 1 cup rolled oats (not quick-cooking)
- 1 cup milk (any kind or dairy-free)
- 1 cup water (***may use 2 cups of milk if you prefer – see notes)
- 3 TBS brown sugar (light or dark)
- 1 tsp vanilla extract
- 1 TBS molasses
- 1/2 tsp ginger (ground)
- 1 tsp cinnamon (ground)
- 1/4 tsp sea salt
- 1/4 tsp cloves (ground)
- 1/4 tsp allspice (ground)
- In a medium saucepan, mix all ingredients well and cook over medium heat until oats are tender, stirring occasionally (about 10 minutes).1 cup rolled oats, 1 cup milk, 1 cup water, 3 TBS brown sugar, 1 TBS molasses, 1 tsp vanilla extract, 1/4 tsp sea salt, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves, 1/4 tsp allspice
- Ladle oatmeal into two bowls and top with chopped pecans or walnuts, a drizzle of maple syrup, and milk.