Description
This quick and easy spiced gingerbread oatmeal recipe is the perfect way to warm up on a cold December morning. This oatmeal combines classic gingerbread spices with rich maple syrup and caramelized apples for a hearty and decadent breakfast.
Ingredients
Scale
- 1 cup rolled oats
- 2 cups milk
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp salt
- 3 tbsp maple syrup
- Extra cinnamon (maple syrup for garnish)
Caramelized Apples
- 1 apple (diced or sliced thin)
- 2-3 tbsp maple syrup
Instructions
- In a medium saucepan, combine the milk, spices, and vanilla extract. Stir to combine and then bring to a boil over high heat. Once the mixture begins to boil, add the oats, reduce heat to medium-low, and continue cooking for 8-10 minutes, stirring frequently so the oats don't burn.
- While the oatmeal is cooking, begin slicing the apple thinly, or dice into small cubes if preferred. Add 2-3 tbsp of maple syrup to a small pan, heating on medium-low. Place the apples directly onto the maple syrup, swirling them around to coat. Cook for 2-3 minutes on each side until they are completely coated and caramelized. Turn off the heat and set aside.
- Remove cooked oatmeal from the heat and let stand for 2 minutes. Add in 2-3 tbsp of maple syrup, stirring to combine. Taste the oatmeal and adjust the flavors to your liking. You may decide it needs more maple syrup, another splash of milk, or extra cinnamon.
- Serve the cooked oatmeal with a splash or two of additional milk, maple syrup, cinnamon, and vanilla yogurt (my personal favorite!). Place the sliced caramelized apples along the top of the oatmeal. Enjoy!
Notes
- Keep a close eye on the oatmeal as its cooking. The oats can easily burn on the bottom of the pan if the temperature is too high and its not stirred frequently.
- Cooking times will vary if using quick oats. They will cook much faster than old fashioned or rolled oats.
- If you’re cooking for a crowd, this recipe easily doubles.
- Storage: Leftovers will store well in an airtight container in the fridge for up to 5 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast Recipes
