getting into the season: gingerbread oatmeal

Well, anyway, it’s kind of like gingerbread. I love oatmeal for breakfast, it’s a staple during fall and winter for me. Sometimes I also have it for lunch and dinner! This is my first oatmeal breakfast of the season:


Walnuts and raisins, minced. Use as much as you like.


I sauteed the nuts & raisins in Smart Balance over medium heat, adding cinnamon, cloves, nutmeg and ginger to taste, and sweetened it with maple syrup. Now, I have to admit, at first I was only planning on the cinnamon. Had I thought to add the other spices up front, I would have used molasses instead of maple syrup. Oh well.


For a generous single serving, add 1/2 cup quick cooking oats. I stirred in the oats and let them cook, stirring occasionally, for about 3 to 5 minutes so they’d absorb the flavors.


Add 1 cup almond milk – I used regular unsweetened.


Let it cook for 1 to 2 minutes over low-medium heat, stirring occasionally.


I cleaned up my mess while I let the oatmeal cool a bit, and it got really thick. So, I added a few tablespoons more of almond milk. The extra margarine is just because : )


Yes, this was very good. The walnuts and maple syrup together with cinnamon are SO good, but the additional spices with the added sweetness from the raisins are what make it special. More oatmeal recipes coming soon!

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