I love sweets. It is a serious issue for me. After I stuffed my face on Thanksgiving and woke up craving gingerbread cookies, I knew I was in trouble. It was as if my body sensed the holiday season had begun and it was time to start eating cookies.
I wanted to give in but since it was breakfast I set out to find a version I could eat anytime. However, let me be the first to say that cookies are an anytime food. I love cookies with coffee for breakfast!
I did a few searches to see if I could make oatmeal that tasted like gingerbread and the results were simply awesome. I gave it my own twist to make it a little healthier, and also added a little “icing” to my recipe to give it a touch of sweetness. Put this in the slow cooker on low for four hours and you will have a tasty meal and your home will smell festively fantastic!
4 cups of water (I did 3 cups of water and put a cup of apple cider in because it sounded like a good idea and I had it leftover from Apple Cider Margaritas. For the record, it was a great idea!).
1 cup of oatmeal (go for steel cut)
1/2 cup molasses
1/4 cup brown sugar
2 teaspoons ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
Place all of the ingredients in your slow cooker. Give it a good stir and set on low for 4-6 hours.
1/4 cup powdered sugar
1-2 tablespoons Silk almond milk eggnog (left over from my Spiked Eggnog)
Stir the two together to make a paste. You can add more of either ingredient to get your preferred consistency. Drizzle a little bit over your oatmeal before serving to get the full gingerbread cookie effect.
Do you love gingerbread cookies? Am I lazy that I dread making them because of all of the rolling and cutting?!