Gingerbread Oatmeal by Marie Tower at

Gingerbread Oatmeal




Yield 1 Serving

A great breakfast on a cold morning!


  • 3/4 cup Oats (rolled)

  • 1 1/2 cups Water

  • 1/4 cup Unsweetened Almond Milk

  • 1/2 tsp Pumpkin Pie Spice

  • 1/8 tsp Ground Allspice

  • 1/2 tsp Vanilla Extract

  • 1 1/2 tsps Blackstrap Molasses

  • 1 tbsp Cashew Butter

  • 1/4 cup Pecans (roughly chopped)


  1. Add the oats and water to a small pot. Bring to a gentle boil over medium heat and cook for 4 to 5 minutes. Then add the almond milk, pumpkin pie spice, allspice, vanilla, and molasses and stir. Cook for an additional 2 to 3 minutes, until cooked through.
  2. Add the oats to a bowl, top with cashew butter and pecans. Enjoy!



Refrigerate in an airtight container for up to three days. Reheat or eat cold.


Use oat milk or coconut milk instead of almond milk. Use sunflower or pumpkin seeds instead of pecans. Use sunflower seed butter instead of cashew butter.

No Molasses

Use maple syrup instead.

Additional Toppings

Add chia seeds to the oats while cooking.

No Pumpkin Spice Mix

Use a mix of cinnamon, ginger, nutmeg, and cloves.

Courses Breakfast

Posted in


I teach you how to take your health into your own hands and educate you to choose the foods that will make you healthy. I'm a Certified Holistic Nutritional Consultant and I specialize in helping women balance their crazy, beautiful hormones so they can live the life they want!

Leave a Comment