Gingerbread Oatmeal & Oatmeal Pancakes

Today’s delicious dish – Gingerbread Oatmeal  


There are many good reasons to eat oatmeal.  It is a nutritious whole grain, and it contains both soluble and insoluble fiber, which have been shown to have some powerful health benefits.  A bowl of warm oatmeal is a hearty and comforting dish, any hour of the day or night.

You might see more than one type of oats in your grocery store.  Instant oats are usually found in packets, with flavorings and sweeteners added.  Quick oats are plain oats that have been steamed and pressed thin; they cook pretty quickly.  Old fashioned oats are also plain oats that have been steamed and rolled flat; they have more texture than quick oats and take longer to cook.  Steel cut oats look like chopped up rice; they take quite a while to cook.

This recipe will give you a bowl of oatmeal that is very reminiscent of gingerbread, with its delicious warming spices.  I love it topped with brown sugar and 2% milk, but you should choose what suits you best.

Gingerbread Oatmeal

  • 3 1/3 cups water
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 cups old fashioned oats
  • 2 Tablespoons molasses

Combine water, salt, and spices in sauce pan.  Bring to a boil.  Add oats.  Bring back up to a boil.  Turn down burner and cook over medium heat for 5 minutes, stirring occasionally.  Remove from heat and stir in molasses.

Let sit 2-3 minutes before serving.

Makes about 4 cups cooked oatmeal, or 4 servings (about 1 cup each)

Nutritional information (per serving):   182 calories, 2.5 grams fat, 0 grams saturated fat, 5 grams protein, 35 grams carbohydrate, 7 grams sugars, 4 grams fiber, 0 milligrams cholesterol, 150 milligrams sodium

Cost per serving:  38 cents

 Preparation time:  10 minutes

What happens next?

 Cooked oatmeal keeps very well.  I portion my leftover oatmeal into microwaveable containers and have them ready in the fridge.  Any other day, it is easy to microwave a container of oatmeal for about 2 minutes, top with brown sugar and milk, and enjoy.

Cooked oatmeal also can be frozen.  Be sure to thaw it completely before you heat it up in the microwave.

I usually save 1 serving (about 1 cup) to use in my favorite pancake recipe.

Another day’s delicious dish – Oatmeal Pancakes


 The leftover oatmeal, along with applesauce and some whole wheat flour, makes these pancakes hearty and moist.  If you don’t want to use whole wheat flour, you can substitute all purpose flour.  This recipe makes large pancakes.  If you want smaller pancakes, use 1/4 cup batter per pancake, and you will have 16 small pancakes.

If you don’t have leftover Gingerbread Oatmeal available, you can still make this recipe.  You just need 1 cup of cooked oatmeal.  Then add a dash each of cinnamon, ginger, nutmeg, and cloves, and a teaspoon of molasses, and you will be ready to proceed.

Oatmeal Pancakes

  • 1 serving (about 1 cup) Gingerbread Oatmeal
  • 2 Tablespoons butter
  • 2 eggs
  • 1/2 cup (4 ounces) applesauce
  • 1 Tablespoon vanilla extract
  • 3/4 cup 2% milk
  • 1/4 teaspoon salt
  • 1 Tablespoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 cup whole wheat flour
  • 3/4 cup all purpose flour

Microwave leftover Gingerbread Oatmeal and butter for 1 minute.  Let sit for 1 minute.  Beat together oatmeal, melted butter, eggs, applesauce, vanilla extract, and milk until smooth.  Combine dry ingredients in a separate bowl, stir into batter until well mixed.

Heat and lightly oil a griddle or skillet.  Use about 1/2 cup batter for each pancake.  Cook pancakes on medium heat until lightly browned.  Turn and cook on the other side until browned.  Keep warm until serving.

Makes 8 large pancakes.

Nutritional information (per pancake):   200 calories, 5.5 grams fat, 3 grams saturated fat, 6 grams protein, 31 grams carbohydrate, 10 grams sugars, 2 grams fiber, 58 milligrams cholesterol, 285 milligrams sodium

Cost per serving:  45 cents  

 Preparation time:  20 minutes

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