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Gingerbread Oatmeal

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  • Author: Kara Lydon
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free


This gingerbread oatmeal is a perfect cozy breakfast for the holidays! Made on the stovetop with quick steel cut oats, cinnamon, ginger, and molasses for a delightful (but not too sweet!) gingerbread taste.


  • 4 cups unsweetened almond milk (or any milk / non-dairy milk alternative of choice)
  • 1 cup quick steel cut oats
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon molasses
  • 3 tablespoons brown sugar
  • Optional: pecans and/or yogurt for garnish


  1. In a medium pot, bring milk to a boil.
  2. Lower heat to medium-low, stir in oats and cook until begins to thicken, about 3-4 minutes.
  3. Stir in cinnamon, ginger, allspice, ground cloves, nutmeg, salt, vanilla, molasses, and brown sugar, until combined with oats.
  4. Continue cooking until oats reach desired texture, about 7-10 minutes.
  5. Optional: Top with pecans, yogurt, or other desired toppings.


  1. Regular steel cut oats will take longer to cook, about 30 minutes.
  • Prep Time: 0 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Holiday