Sitting down to a bowl of this oatmeal is like eating Christmas for breakfast.
It not only includes eggnog – a holiday classic – but it also beautifully mimics the flavor of gingerbread. The combination of molasses and warm spices makes this oatmeal truly taste like the traditional cookie that graces many a holiday party platter.
Some of my favorite holiday memories are of making gingerbread cookies with my mom. I remember how difficult it was to be patient while the freshly made dough rested in the fridge, waiting to be rolled out and stamped into all varieties of shapes. My favorite cookie cutter was a cute little rocking horse, and I would always sneak the remaining scraps of raw dough left over from the cut out cookies.
I like my gingerbread cookies just slightly crisp around the edges and soft & chewy everywhere else.
Obviously this oatmeal does not have crisp edges, but it is chewy thanks to the steel cut oats!
This would be a fabulously delicious – and healthy! – way to start of Christmas morning… or any morning, for that matter.
Gingerbread ‘Nog Steel Cut Oats
Prep Time: 2 minutes
Cook Time: 35 minutes
Keywords: simmer breakfast vegetarian vegan oatmeal Christmas winter
Ingredients (4 servings)
- 1 cup steel cut oats
- 2 cups water
- 2 cups eggnog (I like Earth Balance Organic Soy Nog for this oatmeal b/c of its thinner consistency and zero saturated fat)
- 2 Tbsp molasses
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Heat a large saucepan over medium-high heat. Add oats and cook, stirring, until lightly toasted, about 2 minutes. Add water, milk, molasses, spices, and salt. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until mixture is thick, about 35-40 minutes.