A gingerbread espresso cream oatmeal that is bursting with winter flavors like gingerbread. And what makes it even better? Coffee, of course I mean espresso. This is super delicious , and quite healthy, it’s vegan and gluten free too!
This oatmeal may not taste like regular gingerbread cookies, but the gingerbread spice mix spice is quite strong in here and I’m sure you will like it!
I don’t celebrate Christmas, but anyone can eats gingerbread cookies, right? Few years ago when I was in the U.S I’ve tried it for the first time, and I loved it, I love spiced baked goods, so this was a perfect fit for me. But I never made the cookies. I thought I can do an a healthy, actually a breakfast that is inspired by gingerbread, that anyone can enjoy! It’s more like a dessert for breakfast that you can enjoy this holiday season!
I can say I’m new to espresso, my sister introduced me to it, and I’m hooked since then. Even I don’t drink it on daily basis, but I always look forward to it. I discussed before about espresso and the caffeine content in this espresso ice cream. The espresso flavor in this recipe is strong, but the coffee brand is somewhat mild. It’s really a good, I used Davidoff .
Why this gingerbread oatmeal?
- It has oatmeal that is naturally gluten free whole grain, and it can reduce cholesterol, blood pressure.
- It has espresso which is coffee that is packed with antioxidants, and can reduce the risk of developing many chronic diseases.
- It has molasses a natural sweetener, and full of minerals. The darker it is, the highest content of minerals it has.
- Packed with spice that contain anti-inflammatory, and anti bacterial proprieties.
- Coconut cream that has medium chain fatty acids that can reduce the risk of developing heart diseases.
- 100 ml espresso
- 1 pack of thick coconut cream 50g and 3 Tb water.
- ½ Tb molasses
- Ginger powder ½ tsp
- Cloves powder ½ tsp
- Nutmeg ¼ tsp
- Cinnamon ½ tsp
- 1 packed Tb of brown sugar\
- 150 g oatmeal
- Toppings: (optional)
- Candied ginger
- Coconut cream
- Dash of cinnamon
- Make the espresso, cool it and put it aside.
- Make the coconut cream or pout it form a can, mix in molasses, and spices too.
- In a small pot, add oatmeal, coconut cream mix, and espresso.
- Keep it on a stove until it reaches light boil, turn it off, and pour in your desired cup or bowl.
- Enjoy it hot or cold, and add candied ginger if desired.
- Refrigerate any leftovers, it's good up to 1 week.