Home › Blog › Healthy Gingerbread Oatmeal (One Pot Recipe)
By Remy
Nov 29, 2018 • Updated Jun 20, 2023
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This vegan and gluten-free Gingerbread Oatmeal is an ideal warming winter breakfast recipe with cinnamon, cashew butter, and maple syrup for a sweet and satisfying start to your day.
One thing I love about winter is all of the baking, desserts, and cozy food. I have a huge sweet tooth, so I’m always making holiday treats like Taylor Swift’s Vegan Chai Sugar Cookies, Matcha Checkerboard Cookies, and Vegan Pumpkin Pie. Of course, cozy and sweet flavors aren’t just for dessert. Why not incorporate them into breakfast too? These vegan gingerbread oats capture the flavor of the classic cookie in a one-pot recipe.
How to Make Creamy Oatmeal
These gingerbread oats are very easy to make. I like to start by placing all of the ingredients in the saucepan before turning on the heat to make sure everything cooks evenly. I then bring it to a gentle simmer, while stirring regularly. And for extra creaminess, I add a little cashew butter.
To season this oatmeal, you can find a store-bought spice mix. Or use whole spices to make your own mix. If you’re using dry spices, it’s best to dry toast them in a skillet for a few minutes, even if they’re pre-ground to tap into even more flavour
Feel free to adjust the texture of the oatmeal to your preference by adding more or less liquid.
Ingredients for Gingerbread Oatmeal
Here’s what you need to make this super creamy breakfast bowl:
- Rolled oats. You can use any kind of oats, but whole rolled oats are my personal favorite (not quick-cooking or instant oats). If you use quick-cooking oats, you may need to add extra milk. And steel-cut oats will require more time, but they’re delicious and have added texture and fiber.
- Milk. Use any plant-based milk you like.
- Gingerbread spice. Make your own spice blend by combining 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, and 1/8 teaspoon each of ground cloves, nutmeg, and allspice.
- Cashew butter. I like the creamy kind for this recipe.
- Vanilla. Make sure to use pure vanilla, not imitation.
- Maple syrup. You could also sweeten the oats with molasses.
Can I Make Overnight Oats?
Yes, you can make this as an overnight oatmeal recipe. To do so, simply just mix all of the ingredients together well and let it sit overnight in a jar.
This recipe is also great for meal prep. It will stay fresh in the fridge for up to five days.
Microwave Instructions
You can also make this oatmeal in the microwave. Simply combine all of the ingredients in a microwave-safe bowl and heat it in 15-30 second increments, stirring in between, until your desired texture is achieved.
Topping Ideas For Gingerbread Oatmeal
Have fun with the toppings for this sweet winter breakfast. I like to top my bowl of oats with pecans. You can use regular raw pecans or for extra flavor and sweetness, try my Pumpkin Spice Pecans. I also like to add extra creamy cashew butter, and sometimes, if I’m feeling like going all-out for breakfast, I’ll add a few gluten-free & vegan gingerbread cookies for garnish.
This oatmeal is also delicious paired with spiced fruit like pear, apple, and even banana. Or, for added color, try a dollop of Cranberry Chia Jam.
More Healthy Oatmeal Recipes
- Hot Cross Bun Baked Oatmeal (vegan, gluten free, refined sugar free)
- Matcha Vanilla Bean Oatmeal [vegan, gluten free, oil free]
- Cozy Banana Bread Oatmeal (vegan, gluten-free, wfpb)
If you make this gingerbread oatmeal recipe, be sure to let me know what you think with a comment below!
Gingerbread Oatmeal [vegan, gluten free]
Servings: 1 -2 servings
Prep: 5 minutes mins
Cook: 10 minutes mins
Total: 15 minutes mins
A warming gingerbread oatmeal, perfect for chilly mornings and packed with warming spices. Creamy, delicious and healthy.
Ingredients
- 1 cup rolled oats gluten-free
- 1 1/2 cups water
- 1 cup non-dairy milk
- 1 tsp gingerbread spice*
- 1 tablespoon creamy cashew butter
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons maple syrup OR molasses to taste
- pinch of salt
Instructions
Add oats and water to a saucepan and place over medium heat, bringing to a low boil and cooking until almost all of the water is absorbed, stirring occasionally (about 3-5 minutes). The mixture should start to thicken up.
Lower heat to low and add non-dairy milk, spices, cashew butter, vanilla extract, salt and sweetener of choice.
Stir to combine until smooth and continue to cook and stir until all the liquid is absorbed and your desired consistency is reached (roughly another 3-5 minutes). If you prefer your oats more runny, feel free to add more non-dairy milk. If you prefer them thicker, cook for a bit longer.
Transfer to a bowl, garnish with toppings of choice and additional sweetener if needed.
Notes
*you can make your own gingerbread spice by adding roughly 1/2 teaspoon cinnamon, 1/4 tsp ginger, pinch of cloves, nutmeg and allspice (I recommend 1/8 tsp each).
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe?Tag @veggiekins on Instagram and hashtag it with #veggiekins
Categorized as: Breakfast, Eat, Gluten Free, Oil Free
About Remy
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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