There are some mornings when I wake up and just desperately want something warming. I feel cold from the inside-out, despite being tucked up under a big duvet and next to my radiator of an OH. Those days, there’s really only one breakfast that will do. All the eggs and spinach and bacon in the world
won’t tempt me will struggle to tempt me (hey, who am I kidding?!).
Nope, for me that cold feeling, usually supported by a grey, overcast view outside means oatmeal. Also called porridge, here in the UK. Although, porridge reminds me of the flavourless slop served in my childhood. No, what I crave on these grey, horrible days is oatmeal. Creamy, thick, flavourful oatmeal. Oatmeal that you know you’re eating for all the right reasons (I used to know when my mother tried to serve me
oatmeal porridge as a child for all the wrong reasons: stick-to-the-spoon gloopy, plain with no sugar and no spice… and well, icky!).
Goldilocks and the gingerbread oatmeal tryouts
For a while now I’ve been working on this new set of flavours in my porridge: gingerbread. I’ve tried some pre-made pots, most notably the Oomf! pot but, like Goldilocks, I haven’t found the right gingerbread oatmeal for me. My usual complaint is too much sweetness, not enough flavour. And there’s never enough ginger! When I eat a piece of (good) gingerbread it packs a punch! A delicious, spicy punch to the tastebuds that is. That’s what I wanted from my oatmeal.
I tried ground ginger, on it’s own. No where near.
I tried fresh ginger and ground cinnamon. Fresh ginger… not quite like the processed gingerbread flavour we’re used to.
And then I tried stem ginger, with it’s gooey syrup. With ground ginger and other spices.
Oh boy, I hit the winner. The resulting oatmeal is spicy. There’s that sweet ginger burn, the soft oats and the depth of cinnamon and mixed spice all with the beautiful volume provided by the finely grated courgette, so the bowl of gingerbread oatmeal seems to last so deliciously long. Spoonful after spoonful can be savoured and enjoyed (although it isn’t a magic bowl. The end does come!)
- 30 g oats ~ ⅓ cup
- ½ small ~60g-90g courgette, grated
- 1 tsp ~3g chia seeds
- 1 tsp ginger
- ¼ tsp heaped cinnamon
- ⅛-¼ tsp ground mixed spice
- 1 piece stem ginger finely chopped
- 1 tsp sultanas, roughly chopped ~5g
- ½ tsp stem ginger syrup
- 1 tbsp of liquid sweetener I use 0-cal vanilla
- 120 ml water
- 50 ml + 25ml milk I used unsweetened almond milk
- optional: toppings
- Banana sliced
- Strawberries sliced
- Chia seeds
- Add all the dry ingredients to a saucepan, stir to mix, then add the milk and water, reserving 25ml of the milk for later on. Stir to combine, then turn on the heat. I had mine on about a medium heat.
- Bring to a boil, then reduce the heat. Stir a lot all through this process to make sure the oats get as creamy as possible. Continue cooking until your desired consistency is reached, pour into a bowl and get topping!
- I like mine with a sprinkle of chia seed and a large spoonful of yogurt (usually added post photo!) and then some chopepd fruit. Sliced banana and strawberry are particularly delicious.
If you make this for yourself (or anybody else for that matter!) let me know! Comment below, give me a shout on Twitter (@lucirebecca) or hashtag your creation on Instagram with #madebyluci – you can find me on there too under @lucirebecca.