A nourishing bowl of gingerbread oatmeal is 100% the best winter warmer. Creamy almond milk, aromatic spices, grilled banana and delicious vegan choc gnawbles ALL feature in this porridge. This simple breakfast will most certainly keep you full, and more importantly satisfied until lunchtime!
How to make oatmeal taste good
If you’re getting bored of your usual porridge and banana, look no further than this recipe for a super charged plant based breakfast. If you think porridge or oatmeal is bland and tastes like cardboard, then you have been going about it all wrong. Porridge should be treated as gruel as we no longer live in the times of Dickens and Oliver Twist. So get fancy, get your syrups and spices out and make oatmeal a welcoming part of your morning.
Gingerbread Oatmeal Ingredients
This recipe is gluten free and vegan making it great for those of us with sensitive tums. Ensure you use gluten free oats if you’re coeliac or strictly GF. For the spices I’ve used ground ginger, cinnamon and all spice for a smoky-sweet flavour. You could also use nutmeg or even cloves and cardamom if you prefer a stronger gingerbread flavour. Top with choc hazelnut gnawbles for a more indulgent affair. Gnawbles are the closest I’ve come to a vegan maltesar. Crunchy, malty and chocolatey, what more could you ask for?
Gingerbread Oatmeal Method
This recipe takes under 10 minutes from prep to plate meaning you can savour this gingerbread oatmeal even on the days when you’re in a rush to get out the door.
Simply cook the sliced banana, skin on, on a griddle pan. Make sure the heat is turned up high so the banana caramelises and turns a lovely golden brown colour.
Add the ingredients for the porridge to a saucepan and simmer over a moderate heat for 5 minutes. The porridge should be extra thick and creamy, so keep warming until you reach the desired consistency. Pour into a large bowl and drizzle with extra maple syrup. To serve top with the griddled banana, chocolate hazelnut gnawbles and crumbled ginger biscuits.
I have been kindly gifted these choc hazeulnot Gnawbles. If you want to try these little vegan maltesars simple use the code AVEGANFEAST10 at creative nature for 10% off your final purchase.
Leave a comment and let me know how you get on making this Gingerbread Oatmeal. I’d love to see your creations over on instagram!
more breakfast recipes
Grilled peanut butter banana porridge
Gingerbread Oatmeal (gluten free & vegan)
Ingredients
- 1/2 ripe banana
- 1/8 tsp margarine
- 50 g rolled oats gluten free
- 200 mls almond milk unsweetened
- 1.5 tsp maple syrup
- 1/4 tsp ground ginger
- 1/4 tsp cinnamon
- 1/8 tsp all spice
To serve
- 30 g choc hazelnot gnawbles
- 1 gluten free ginger biscuit roughly chopped
Instructions
- Trim the banana stalks and cut lengthways keeping the peel on. Brush the cut sides of the banana with the margarine. Heat a griddle pan over a high heat. Place the banana cut side down onto the pan and grill for 2 minutes. Turn over and grill peel side down for a further minute. Remove from the pan and carefully remove the peel.
- In a large saucepan add the oats, almond milk, maple syrup and spices. Bring to a gentle boil then reduce the heat to a simmer. Continue to cook the oats for 5 minutes, all whilst stirring continuously until you reach a creamy, thick consistency.
- Pour into a large bowl and drizzle with extra maple syrup. To serve, top with the griddled banana, choc hazelnut gnawbles and crumbled ginger biscuit.
My new fave oatmeal! SO flavourful. Never tried grilled banana but it is a game changer!!!