Ginger Oatmeal
A delicious fall breakfast idea, this ginger oatmeal is made with fresh root ginger and pantry staples and so easy to make on the stovetop!
Servings: 2 servings
Calories: 291kcal
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'.
Nutrition
Calories: 291kcal | Carbohydrates: 42g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 122mg | Potassium: 511mg | Fiber: 6g | Sugar: 11g | Vitamin A: 929IU | Vitamin C: 17mg | Calcium: 373mg | Iron: 3mg
