I have another oatmeal recipe for you and this one tastes like a ginger snap! It’s full of spicy ginger, warming nutmeg and cloves, and that distinctive molasses flavour. This oatmeal is great on its own, or even better topped with my Instant Cranberry Sauce. The sweet tartness of the cranberries pairs beautifully with the flavours of the oatmeal. Perfect for a cool fall or winter morning!
Ginger Snap Oatmeal
2 cups water
1/2 cup pumpkin puree or unsweetened applesauce
1 cup rolled oats
3 tbsp chia seeds
1 tbsp ground flax
1 1/2 tsp minced fresh ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
2 tbsp molasses
1/3 cup slivered almonds
2 tbsp Sucanat, coconut sugar, or cane sugar (optional)
On the stove, bring water to a boil in a pot. Stir in all of the other ingredients, except for the molasses, almonds, and sugar (if using). Cook over medium-low heat, stirring often, until oats are cooked and the liquid is absorbed. Turn off heat. Stir molasses, almonds, and sugar (if using) into the oatmeal. Serve topped with Instant Cranberry Sauce. Enjoy!
Instant Cranberry Sauce (Yields 1 cup)
2 cups frozen cranberries
2 tbsp maple syrup
Place frozen berries in a microwave-safe dish (I use a liquid measuring cup). Defrost berries in a microwave, about 90 seconds, until berries squish when pressed. Stir cranberries with a fork until at least half of them are broken and have released their liquid. Stir in maple syrup.