Cook up this ginger oatmeal as a cozy fall breakfast idea in all simple steps on the stovetop! It combines delicious warming spices and pantry staples and comes together in about 15 minutes.
If you've tried my turmeric oatmeal and love a hint of spice in the morning, then I think you'll love this gingerbread oatmeal recipe! The spices give us some fall breakfast vibes and topping with cooked apple gives a nice sweetness.
Similarly to my overnight oats with flaxseed, which is cold option, the oats and chia seeds are hearty and creamy in texture. It's an easy recipe, and all you need to do is a bit of stirring!
Jump to:
Ingredients
All the ingredients and their quantities are set out in the recipe card below.
Some notes on a few of them:
- Oats - I suggest to use old-fashioned rolled oats for this recipe as they will go nice and creamy, but not mushy (as quick-cook oats can). Steel cut oats are quite dense and need a lot more cook-time. Use gluten free oats, if required.
- Ginger - I like to use fresh root ginger, which we peel and grate. If using ground ginger powder, reduce the quantity as it's more pungent.
- Chia seeds - to add some fiber (Healthline) and to help thicken the oatmeal.
- Cardamom and nutmeg - for lovely fall, gingerbread style, flavors.
How to Make Oatmeal with Ginger
Making this ginger oatmeal (or ginger porridge for my UK readers!) is super simple, uses mostly pantry staples and all you need is a pot and a grater for the ginger.
All the recipe steps are in the recipe card below, but these step by step photos should help guide you.
Step 1: Combine oats and spices
Tip the oats into your pot, pour in the milk and add in the chia seeds, ginger, cardamom and nutmeg (image 1).
Step 2: Cook the oatmeal
Bring to a very light simmer, then reduce the heat and cook until thick and creamy in texture (image 2). Spoon into your serving bowl, drizzle on maple syrup and add toppings of choice.
Recipe Tips and Notes
- Swap milk for water. Personally I love to use a plant milk for a creamier, heartier breakfast, but you can use water instead.
- Keep stirring! It helps bring the oatmeal together and I'm sure it makes for an even more creamy texture.
- Adjust the texture. For a looser oatmeal, add more milk. If you like it super thick, as my dad does, then have a little less.
- Use molasses. For more gingerbread oatmeal vibes, you can use molasses rather than maple syrup. Just to note, for low histamine readers, that it does not appear on the SIGHI list, so be mindful of personal intolerances
Frequently Asked Questions
You can use ground ginger in the oatmeal. I suggest to use about a third of teaspoon, unless you like a more zingy spicy flavor!
If it works for you, then of course! Just to note that cinnamon is very debated in terms of histamine level. It scores 0 on the SIGHI list, but is higher on others.
More Oatmeal Recipes!
Find lots of low histamine breakfast recipes, including my oat milk porridge and protein overnight oats without protein powder and these other oatmeal and porridge recipes:
I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And I love to hear from you, so please do leave a star rating and comment if you've tried the recipe!
📖 Recipe
Ginger Oatmeal
Equipment
- Grater
Ingredients
- 1 cup oats gluten-free, if required
- 2 cups plant milk or regular milk
- 1 teaspoon chia seeds
- 1 teaspoon fresh ginger root peeled, grated
- ¼ teaspoon cardamom
- ⅛ teaspoon nutmeg
- 2 teaspoon maple syrup more to preference
Instructions
- Tip the oats into your pot and pour in the milk of choice. Sprinkle in the chia seeds, fresh grated ginger, cardamom and nutmeg. Stir to combine.
- Bring the heat up so the oatmeal is at a very light simmer. Stir often, cooking for 7-8 minutes so that it gets thicker and creamy in texture. Add more milk to thin, if required.
- Pour in the maple syrup, stir well and spoon into your serving bowls. Top with fruits, nuts or seeds of choice!
Notes
- We make this gingerbread oatmeal recipe with rolled oats. I don't recommend steel cut oats as they have a longer cook-time, or quick-cook oats as they can go a bit mushy.
- Adjust the amount of ginger to taste preference.
- If using ground ginger, reduce the amount to about a third.
- If tolerated, a half teaspoon of vanilla extract can also be added at the end of the cook time.
- Nutritional information is auto-generated and should be understood to be an estimate.
- ginger and nutmeg, which score 1. Both have notes, 'Small amounts are well tolerated'.
Comments
No Comments