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 molassess 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 youre a milk on your oats type of person. If not, Im sure it will still be great!
Gingerbread Steel Cut Oats
- 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 14 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