What I Ate Wednesday–Gingerbread Oatmeal Recipe

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If you’re new to What I Ate Wednesday, head on over to Peas and Crayons to see what it’s all about, and find all the other participating bloggers!

Have you ever heard of a food rut? I’m sure you’ve experienced one many times in your life: you just can’t get enough of one thing and have it over and over again. Well, guys, mine is oatmeal and oatbran. Every morning.

  

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Meg actually did a 30-Day Breakfast Challenge in which she made a different breakfast every morning for the month of September! Pretty cool!! I, however, am very content with my oatmeal. No challenges for this lady.

Like my chipped bowl? I need to get myself to World Market sometime and get a few more bowls and plates to use for photography… and oatmeal eating.

Although I’ve been eating the same type of food every morning, the good thing about oatmeal is that you can change the flavor and ingredients!

Some of my favorite things to use in oatmeal or oatbran:

Proteins: protein powder, a whole egg, egg whites

Mix-ins: ground flax, chia seeds, psyllium husk

Produce: apples, bananas, blueberries (or any berry), pumpkin, butternut squash

Toppings: nut butter, seeds, granola, crushed cereal, more fruit, yogurt

All of these are interchangeable in my recipes and make it easy to use what you have on hand, or mix things up.

Here are my recent favorites:

Apple-Cinnamon:

Chocolate:

Pumpkin:

And my newest creation, Gingerbread Oatmeal!

Ingredients:

1/3-1/2 cup oatmeal (or oat bran)

1/3-1/2 cup milk of choice

2/3-1 cup water (more oatmeal = more water needed)

1 whole egg

1 T ground flax

1 tsp cinnamon

pinch of nutmeg

1 packet stevia (optional)

1/2-1 T Molasses*

1/4 tsp ground ginger*

Directions:

First, mix the oatmeal with the milk and water and heat over the stove until bubbling. Then, add in your flax, cinnamon, nutmeg, stevia and molasses and stir. Once those are mixed in, add in your whole egg and whisk until fully incorporated. Allow to cook a little longer so that egg is cooked. Top with whatever you’d like! I used crushed pecans and almond butter.

*The molasses and ginger are KEY to this recipe and gives your oatmeal the gingerbread taste you’re looking for. More molasses = more gingerbread.

 

For all of these recipes, and many more, check out my Recipes Page!

 

Are you in a food rut right now?

What did you have for breakfast today?