Thursday, September 12, 2013

Ginger Snap Oatmeal

You're gonna see a lot of oatmeal recipes on my blog.. I love oatmeal.

It's warming, healthy, and filling. Perfect for all times of the year.. And this recipe is perfect for the Christmas season!

You can make oatmeal quickly in the morning, or leave it in the fridge overnight to enjoy the next day.

HOW FANTAAAAASTIC!

My roommate will agree with me when I say how much I love oatmeal, because she's caught me on occasion singing 'the oatmeal' song that I made up one day.... (Yes I'm serious. An oatmeal song. Don't judge me, please.)

Anyways, enough about my weird self, onto the informative stuff. 

The complex carbohydrates in oats do not spike blood sugar levels as crazy as refined carbohydrates do, and provide sustained energy levels (be sure to choose whole rolled oats, opposed to quick oats). The high fibre and protein content help to keep you fuller for longer and also help with sustained energy levels. You can add a variety of spices, fruits and veggies (yes, I said veggies) into your oatmeal for a healthy and hearty breakfast, snack, or even dinner. 

I woke up feeling creative this morning, and also craving ginger snap cookies! With Christmas around the corner, I know that my Grama Ruth will be sending us her yearly batch of gingerbread and shortbread cookies. I am READY is all I can say.

While drooling over the thoughts over the gingersnap cookies and my tummy grumbling, I came up with this recipe:

Ginger Snap Oatmeal



Ingredients:
1 C water
1/2 C rolled oats (rolled oats are prefered compared to the quick kind, however if that's all that you have in your pantry, that'll do!)
1/2 tsp pumpkin spice
1 tsp coconut oil (optional)
1 tsp blackstrap molasses
a little less than 1/4 C chopped candied ginger (alternatively, you can use about 1 tbsp fresh grated ginger to reduce sugar content. I did this the second time around.)
about 1 tbsp shredded coconut, or about 2 tbsp large coconut flakes (I used the flakes)
1/4 C almond milk


Directions:
  • First, bring the water to a boil
  • Once the water is at a boil, turn heat down to a low-medium add the oats, and pumpkin spice.
  • While you're waiting for the oats to cook, chop the candied ginger. It doesn't matter how big or small, but I chopped mine roughly into about 1/2 cm cubes.
  • After about 5 minutes when the oats are starting look done, add in the coconut oil, blackstrap molasses, and chopped ginger.
  • It will take about 5 more minutes to cook. Once the oats are soft, it's ready! 
  • Pour into a bowl, add the coconut, and pour the almond milk on top.

Eat it up! You've got a big day ahead of you! :)



If you're interested to learn more about blackstrap molasses and its nutritional benefits, you can read my article here!



Disclaimer: I am not a doctor. I am an RHN-Holistic Nutritionist. The health information contained herein is to share my knowledge and recipes. Any information provided is not intended to treat or cure any disease, or to replace any discussions with a health care provider. You, the reader, are personally responsible for ensuring the safe application of anything described herein. Read the Scope of Practice, as well as the Code of Ethics of an RHN-Holistic Nutritionist.

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