Oatmeal has been in heavy rotation at Tangled Up In Food HQ as of late. I've been making a big pot of steel cut oats on the weekends and portioning it into little containers to be reheated throughout the week. I have also been poking around the Internet at holiday-themed overnight oatmeal. There's already a recipe up on the blog for overnight oats with blueberries, but I was in the mood to expand my repertoire with a winter version.
The problem is that a great many overnight oatmeal recipes include things like chia seeds or agave syrup. I am willing to expend a certain amount of effort on making dinner, but putzing around with specialty ingredients for breakfast is just too much for someone who spent the mornings of her childhood opening boxes of cold cereal (or heating up Pop Tarts on the weekends). Instead, my Holiday Spiced Overnight Oats utilize what I already have in the pantry for holiday baking: cinnamon, ginger, molasses, and brown sugar. The resulting oatmeal tastes a bit like homemade gingerbread cookies, but with an underlying heartiness and much less fuss.
- 1/2 cup rolled oats
- 1 teaspoon brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 3/4 milk
- 1 teaspoon molasses
The night before, mix oats, sugar, cinnamon, and ginger in a small container (about a 2-cup capacity) with a tightly-fitting lid. Stir in the milk and molasses.
Cover and refrigerate overnight. In the morning, stir thoroughly and eat cold.