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Gingerbread Oatmeal. Because it’s about that time of year where we transition from pumpkin spice to gingerbread spice. I can’t believe it’s about to be December in just 2 short days (no really, they feel short with the sun setting at 3PM here). I’ll be honest and say I’m really not a winter person. Although my birthday is the winter equinox, I always feel cold as it is, no cold weather necessary!
All that being said, one thing I do love about winter is all of the baking, desserts and cozy food. Also gifts. I love giving gifts! (Check out the gift guides for some inspiration). If you didn’t know this about me already, I have a huge sweet tooth. I’ve been sharing cookie recipes left and right and have a ton more ready to be shared, but I thought I’d break it up with some oatmeal. And maybe… just maybe… I’ll share some savoury recipes in between as well.
This oatmeal is the perfect breakfast to enjoy on cold winter mornings. It’s something to cozy up to, and gingerbread spices are actually very warming spices. For example, ginger and cinnamon, two of the ingredients that make up “gingerbread” are very warming and great to eat in the winter.
It’s very easy to make, and I’ll share my method for making perfectly creamy oats in the recipe too. I like to start with the ingredients in the saucepan before boiling, and I add a little cashew butter to enhance the creaminess.
I topped mine with some pecans–I went for regular pecans this time, although you know I love to put my Pumpkin Spice Pecans on everything usually, some creamy cashew butter, and a few gluten-free & vegan gingerbread cookies I found at Whole Foods, mostly for garnish.
This recipe makes enough for one hungry human or 2, depending on how much you usually like to eat in the morning. I know everyone has different levels of hunger when they wake up, so you can adjust to make less or more, or store the rest for later.
Add oats and water to a saucepan and place over medium heat, bringing to a low boil and cooking until almost all of the water is absorbed, stirring occasionally (about 3-5 minutes). The mixture should start to thicken up.
Lower heat to low and add non-dairy milk, spices, cashew butter, vanilla extract, salt and sweetener of choice.
Stir to combine until smooth and continue to cook and stir until all the liquid is absorbed and your desired consistency is reached (roughly another 3-5 minutes). If you prefer your oats more runny, feel free to add more non-dairy milk. If you prefer them thicker, cook for a bit longer.
Transfer to a bowl, garnish with toppings of choice and additional sweetener if needed.
*you can make your own gingerbread spice by adding roughly 1/2 teaspoon cinnamon, 1/4 tsp ginger, pinch of cloves, nutmeg and allspice (I recommend 1/8 tsp each).
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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