Gingerbread Steel-Cut Oatmeal
The recipe Gingerbread Steel-Cut Oatmeal can be made in roughly 45 minutes. For $1.19 per serving, you get a morn meal that serves 4. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 450 calories, 11g of protein, and 14g of fat per serving. A mixture of ground ginger, dark brown sugar, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is liked by 163 foodies and cooks. It can be enjoyed any time, but it is especially good for Christmas. It is brought to you by Spicy Southern Kitchen. Overall, this recipe earns a solid spoonacular score of 42%. Users who liked this recipe also liked Gingerbread Steel Cut Oats, Gingerbread Steel-cut Oats, and Steel cut oatmeal.
Servings: 4
Ingredients:
1 tablespoon finely-chopped crystallized ginger
¼ cup packed dark brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
heavy cream, for serving
1½ teaspoons kosher salt
¼ cup toasted pecans
1½ cups steel-cut oats
¼ cup unsulfured mild molasses
Equipment:
sauce pan
whisk
frying pan
Cooking instruction summary:
The evening before, in a medium saucepan whisk together the brown sugar, molasses, salt, spices, and 6 cups of water. Bring to a boil over medium-high heat.Stir in the oats and return to a boil. Reduce heat to maintain a simmer. Cook for 1 minute, stirring frequently.Remove from heat and cool to room temperature in the pan.Cover pan and refrigerate overnight.The next morning, uncover the oatmeal and bring to a boil over medium heat. Cook, stirring often, until most of liquid is absorbed, about 10 minutes. The oatmeal will thicken up more as it cools.Remove from heat and stir in crystallized ginger. Let sit about 5 minutes before serving. Drizzle with cream and sprinkle with pecans.
Step by step:
1. The evening before, in a medium saucepan whisk together the brown sugar, molasses, salt, spices, and 6 cups of water. Bring to a boil over medium-high heat.Stir in the oats and return to a boil. Reduce heat to maintain a simmer. Cook for 1 minute, stirring frequently.
2. Remove from heat and cool to room temperature in the pan.Cover pan and refrigerate overnight.The next morning, uncover the oatmeal and bring to a boil over medium heat. Cook, stirring often, until most of liquid is absorbed, about 10 minutes. The oatmeal will thicken up more as it cools.
3. Remove from heat and stir in crystallized ginger.
4. Let sit about 5 minutes before serving.
5. Drizzle with cream and sprinkle with pecans.
Nutrition Information:
covered percent of daily need
