Gingerbread cookie dough oatmeal is a delicious way to start your day. Healthy steel cut oats infused with the wonderful flavors of fresh gingerbread cookies. A breakfast worth getting out of bed for!
4cupsplant based milk or waterI prefer almond-cashew milk
Instructions
place slow cooker liner into slow cooker, if using. Otherwise, spray slow cooker with a non-stick spray,
add oats, molasses, brown sugar and all spices to slow cooker and stir to combine
1 cup steel cut oats, 2 tablespoon molasses, 2 tablespoon brown sugar, 1½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, ½ teaspoon pure vanilla extract, pinch salt, ¼ teaspoon ground cloves
Add liquid and stir well to mix. Some of the spices will float on top and not seem to mix well. This is typical, just try to break up any bigger clumps of cinnamon that may be floating around.
4 cups plant based milk or water
cover and set to WARM for overnight cooking. This can go anywhere from 8-12 hours.
Prior to serving, stir to mix cooked ingredients. (see above for serving suggestions!)
Enjoy!!
Notes
Note: nutritional information was calculated based on use of almond milk