Gingerbread Steel Cut Oats

$2.14 recipe / $0.54 serving
by Beth - Budget Bytes
4.50 from 2 votes
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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

Top view of Gingerbread Steel-Cut Oats in white bowl


Gingerbread Steel-cut Oats

4.50 from 2 votes
Gingerbread steel cut oats have all of the flavor of your favorite cookie but in a bowl full of healthful goodness!
Servings 4
Prep 5 mins
Cook 30 mins
Total 35 mins

Ingredients

  • 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)

Instructions 

  • 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).

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Nutrition

Serving: 1ServingCalories: 216.6kcalCarbohydrates: 50.1gProtein: 3.3gFat: 1.53gSodium: 309.25mgFiber: 3.23g
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Sorry there are no step-by-step photos but I thought pictures of boiling water would be a little… boring :)

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  1. The pot should be uncovered while simmering, took me a minute to figure that out. I halved the raisins to reduce sugar, but I think the spices might still have been a little overpowering. I would cut the cloves in half next time, and reduce ginger to 3/4 tsp. Definitely top with milk. :)