This recipe was one of those wonderful happy accidents. Last week I decided to make another batch of my Indian Spiced Oats with Coconut Milk but got lazy when looking for the brown sugar and grabbed a jar of molasses that was right in front of me. I never expected the result to be so soul-warmingly delicious! Molasses has such a deep rich flavor that is almost as savory as it is sweet. The thick, hearty, chewy steel-cut oats seemed as if they were just made to be molasses’s canvas. I decided to add the classic gingerbread spices (ground ginger, cinnamon, nutmeg and cloves) to round out the flavor of the oatmeal and added raisins for a touch of sweetness and texture variation. This oatmeal is just begging for some cold creamy milk to be poured on top (think gingerbread cookies and milk) so hopefully you’re a “milk on your oats” type of person. If not, I’m sure it will still be great!
Gingerbread Steel Cut Oats
Gingerbread Steel-cut Oats
- 1 cup uncooked steel-cut oats ($0.70)
- 1/2 tsp salt ($0.05)
- 1 tsp cinnamon ($0.10)
- 1 tsp ground ginger ($0.10)
- 1/4 tsp nutmeg ($0.05)
- 1/4 tsp ground cloves ($0.05)
- 1/3 cup dark molasses ($0.78)
- 1/2 cup raisins ($0.31)
- In a medium pot, bring 4 cups of water to a rolling boil. Once it reaches a boil pour in the uncooked steel-cut oats. Stir with a spoon and reduce the heat to low.
- As the oats simmer on low, stir in the salt, cinnamon, ginger, nutmeg and cloves. Let the oats simmer until it is to your desired thickness (20-30 minutes).
- Once the oats have thickened sufficiently, turn off the heat and stir in the molasses. Place one cup of oats in a bowl and top with 1/4 cup of raisins (or portion out all four cups into resealable containers, top with raisins and refrigerate for quick reheatable breakfasts later in the week).
Sorry there are no step-by-step photos but I thought pictures of boiling water would be a little… boring :)