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.

Name	Gingerbread ‘Nog Steel Cut Oats
Cuisine	Fusion
Prep Time	5 minutes
Cooking Time	30 minutes
Total Time	35 minutes
Servings	4 servings
Yield	Approximately 4 cups

Ingredients

• 1 cup steel-cut oats
• 2 cups water
• 2 cups eggnog
• 1/4 cup molasses
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• A pinch of salt
• Optional toppings: chopped nuts, raisins, or whipped cream

Estimated Nutrition Per Serving

Calories: 280 calories

Protein: 7 grams

Carbohydrates: 50 grams

Dietary Fiber: 4 grams

Sugars: 25 grams

Fat: 6 grams

Saturated Fat: 3 grams

Cholesterol: 75 milligrams

Sodium: 150 milligrams

Instructions

Toast the Oats

Start by toasting the steel-cut oats in a dry saucepan over medium heat. Stir them continuously for about 2-3 minutes until they become fragrant and lightly golden. This step enhances the nutty flavor of the oats.

Boil the Water

In a separate pot, bring 2 cups of water to a boil. Once boiling, add a pinch of salt and the toasted oats.

Simmer and Cook

Reduce the heat to low, cover the pot, and let the oats simmer for about 20-25 minutes. Stir occasionally to prevent sticking. The oats should become tender but still have a slight chew.

Add the Spices

Stir in the ground ginger, ground cinnamon, ground nutmeg, ground cloves, and molasses. These spices will infuse the oats with the warm, comforting flavors of gingerbread.

Pour in the Eggnog

Gradually add the eggnog while continuing to stir. Simmer for an additional 5-10 minutes, or until the oats have absorbed most of the eggnog and the mixture becomes creamy.

Serve and Garnish

Once the oats reach your desired consistency, remove them from heat. Spoon them into bowls and, if desired, top with chopped nuts, raisins, or a dollop of whipped cream for extra indulgence.

Enjoy

Grab your spoon and savor the delightful blend of gingerbread and eggnog flavors in every bite. These Gingerbread ‘Nog Steel Cut Oats are a fantastic way to start a festive morning.

Chocolate.

Peanut butter.

Bananas.

Unquestionably one of my all-time favorite combinations of flavors, and a healthy trifecta of wholesome ingredients when you use antioxidant-rich unsweetened cocoa powder and protein-rich peanut flour.

Although the entire batch calls for only 1/2 cup of unrefined sugar, the muffins are quite sweet thanks to the inherent sweetness of overripe bananas.

The muffins are also perfectly moist, despite the lack of both oil and butter. Applesauce never fails to impress me as a replacement for fat in muffins and quick breads.

While on the topic of healthy substitutions, I am becoming increasingly dependent on peanut flour in baking. No need to fret about the discontinued Trader Joe’s brand… there is a wide array of peanut flours available for purchase online, and I absolutely think it is worth the shipping charges! Low in fat, high in protein, and similar in calories to regular flour, the peanut variety contributes fantastic flavor to baked goods.

And what better flavor to accompany peanut butter than chocolate, right?!

The rich chocolate flavor of these muffins is heightened by espresso powder and grain-sweetened chocolate chips, which have also become a baking staple in my pantry. Sweetened only with whole grain malted barley and corn, [unsweetened chocolate, cocoa butter, soy lecithin (a non-GMO emulsifier), and pure natural vanilla are the remaining ingredients], these morsels are the perfect way to healthfully satisfy a chocolate craving.

As is fairly typical unfailingly routine for me when I make baked goods, I dove right into a still-warm muffin this morning and fully enjoyed it alongside a cup of cocoa-brewed decaf coffee (just add a spoonful of unsweetened cocoa powder to the coffee granules before brewing).

Certainly healthy enough for breakfast, these muffins are also decadent-tasting enough to serve for dessert. Pop one into the toaster or microwave for that fresh-from-the-oven gooeyness, and serve with a scoop of vanilla frozen yogurt or ice cream and I promise you it will taste like a brownie sundae ;).

I’m also envisioning a trifle with alternating layers of crumbled leftover muffins, Greek yogurt, and all-fruit raspberry jam.

That just might be breakfast tomorrow morning!

Name	Chocolate Peanut Butter Banana Muffins
Cuisine	American
Prep Time	15 minutes
Cooking Time	18-20 minutes
Total Time	35 minutes
Servings	12
Yield	1

Ingredients

• 2 ripe bananas, mashed
• 1/3 cup creamy peanut butter
• 1/4 cup unsweetened cocoa powder
• 1/3 cup granulated sugar
• 1 egg
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking soda
• A pinch of salt
• 1/2 cup all-purpose flour
• 1/2 cup chocolate chips

Estimated Nutrition Per Serving

Calories: 190 kcal

Fat: 9g

Saturated Fat: 3g

Cholesterol: 16mg

Sodium: 187mg

Carbohydrates: 25g

Fiber: 2g

Sugars: 12g

Protein: 4g

Instructions

Preheat the Oven

Start by preheating your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.

Mash the Bananas

In a mixing bowl, mash the ripe bananas until they are smooth and creamy. The riper the bananas, the sweeter your muffins will be.

Add Peanut Butter and Sugar

Add the creamy peanut butter and granulated sugar to the mashed bananas. Mix well until the ingredients are thoroughly combined.

Incorporate the Wet Ingredients

Stir in the egg and pure vanilla extract into the banana mixture. Mix until everything is well incorporated.

Sift Dry Ingredients

In a separate bowl, sift together the cocoa powder, all-purpose flour, baking soda, and a pinch of salt. Sifting helps ensure a smoother batter and even distribution of leavening agents.

Combine Wet and Dry Mixtures

Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make your muffins tough.

Add Chocolate Chips

Gently fold in the chocolate chips into the batter. The chocolate chips will add bursts of chocolatey goodness to each bite.

Fill Muffin Cups

Using a spoon or an ice cream scoop, evenly distribute the muffin batter into the prepared muffin cups, filling each one about two-thirds full.

Bake

Place the muffin tin in the preheated oven and bake for approximately 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.