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The Gracious Pantry

Clean Eating Recipes For Everyday Living. Clean eating recipes, clean eating meal plans, and clean eating information.

Gingerbread Oatmeal Recipe

This gingerbread oatmeal recipe came about because of  a fan request. I really struggled with getting the spices just right until it dawned on me to simply use the spiced from my Clean Eating Gingerbread Waffle recipe.

From that point on, I was a happy girl. I will say that these spices are very strong (I love strong flavors). So if you prefer a milder flavor, double the amount of oats you cook and then freeze some for future breakfasts. Or, you can always just reduce the spices by half. The great thing about these is that you can make one waffle, taste it, and then adjust the spices to your liking.

Clean Eating Gingerbread Oatmeal Recipe

Any way you do these, it’s great to have a stash in your freezer for a quick, whole grain breakfast.

BENEFITS OF OATMEAL

Oatmeal is one of the healthiest grains you can eat! It has many health benefits, including:

  • Being high in fiber
  • It’s rich in antioxidants
  • It can lower your cholesterol
  • It can protect your good cholesterol
  • It’s filling, which is great for helping you eat less (if that’s your goal)
  • Might help reduce blood pressure
  • All that fiber helps possibly protect against colon cancer

OATMEAL NUTRITION

Curious about the nutrition data on oatmeal? Here’s a data label that can help.

Oatmeal Nutrition Data

HEALTHY OATMEAL RECIPES:

Copyright Information For The Gracious Pantry

GINGERBREAD OATMEAL RECIPE:

Clean Eating Gingerbread Oatmeal

A wonderfully comforting bowl of gingerbread oatmeal. Almost like having gingerbread cookies for breakfast!
5 from 4 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 175kcal
Author: The Gracious Pantry

Ingredients

  • 4 cups water
  • 1 cup steel cut oats
  • 1 1/2 tbsp. ground cinnamon
  • 1/4 tsp. ground coriander
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground allspice
  • 1/8 tsp. ground nutmeg
  • 1/4 tsp. ground cardamom
  • maple syrup to taste
US Customary - Metric

Instructions

  • Cook the oats to package directions but include the spices when you add the oats to the water.
  • When finished cooking, add maple syrup to taste.

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible. Data below does not include maple syrup.

Nutrition

Serving: 0.25the recipe | Calories: 175kcal | Carbohydrates: 32g | Protein: 6g | Fat: 3g | Sodium: 17mg | Potassium: 50mg | Fiber: 7g | Vitamin A: 35IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 2.4mg

About The Gracious Pantry

Who me?
I'm Tiffany, a cookbook author, food lover, mom and wannabe Elvis when I'm in the shower or driving in my car.
   
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Comments

  9. Dana Menges Tantillo says

    FInally got all my spices together and just had this for breakfast. WAY TO GO TIFFANY! You hit the spices just right. I have been fiddling with the flavor for years and it was always missing something. This is a winner for sure.
    Thanks >:)
    Will be making the Chicken Korma later this week – I’m just toooooo excited about my food these days!

    Reply

  10. graciouspantry says

    Thanks! Sorry about the waffle recipe, that was an oversight on my part. It will be on my blog on 9/8/12.

    Reply

  11. diannie120 says

    I am thinking of trying this recipe because I am trying to get away from eating eggs everyday for breakfast. Can I substitute Gluten Free Oats? I only have regular, not steel cut. I have never been an oatmeal fan so I am trying to find some good clean recipes that I can make gluten and dairy free, Please let me know. Thank you!

    Reply

  14. Chrisite says

    I made this for myself in single size, 1/2 of oats, and the 1 cup of water, and then I reduced the amount of spices to under 1/8 of a tsp, and a little more cinnamon, cause I love it… LOL But omg, it is soooooo good, thank you soo much, and a splash of 100% maple syrup!!! thank you soo much it’s sooo good!!! Perfect for this fall morning!!!

    Reply

  17. Julijana Gircyte says

    Hi, I have tried this today and it was a pleasant surprise, something different to oats! I loved that smell of all spices. Although I didn’t have cardamom and only used like 2.5 cups water. But thank you it was nice. I especially like that you write serving amount. I have lefovers for another 3 days 🙂 it also made me realise that I use way too much salt as this felt bland..

    Reply

  18. graciouspantry says

    The spices won’t be affected at all by cooking it in a slow cooker. But I did make this pretty strong, so you may want to cut them in half regardless. You can always stir in more at the end if it’s needed. But you may want to follow my overnight oatmeal recipes and sub the flavorings for the gingerbread spices here.

    Reply

  19. Erin L says

    How did I miss this recipe before? I WILL be making this today. Perfect for a cold December morning! Thank you thank you!

    Reply

  20. Alison says

    Oh yum! I am so obsessed with oatmeal and all things gingerbread, I am so ready for those warm cozy spices! I love your use of cardamom! Gingerbread AND vegan, WHAT MORE could a girl ask for? Love love love! I am definitely making this in the AM using my pressure cooker and with one small substitution… I’ll be replacing the maple syrup with organic blackstrap molasses. Can’t wait to try it.

    Reply

  21. Steph says

    Will this still be good if I make it the night before and store it in the fridge? And if so, how would I warm it up, or should it be eaten cold?

    Reply

    • The Gracious Pantry says

      Steph – Sure, You can make it the night before! If you don’t mind adding a little milk to keep things more fluid, you can just reheat in a pot on the stove. You can microwave it too if you prefer. Totally up to you.

      Reply

  22. Aubrey says

    5 stars
    Hi there. I just made this and followed your recipe exactly. I just wanted to check and see that you meant to put one whole teaspoon of clove. It is incredibly overpowering. Next time I make it I will go with 1/4 tsp. I just wanted to point it out to you in case it was in fact a typo.

    Reply

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