After many an attempt, I think I can say that I have perfected the gingerbread oatmeal. Wahoo!
- 1/3 cup rolled oats
- 1/3 cup unsweetened soymilk
- 1/2 cup water
- pinch of salt
- 1/4 tsp cardamom
- 1/2 tsp ground ginger
- 1 tsp plus a little extra molasses
- 3-4 cubes of candied ginger, chopped
- 1 TB ground flax
- Bring oats, water, soymilk, and salt to a boil in a sauce pan over high heat. Once mixture is boiling, turn down heat to medium high and stir in spices. Once oats reach desired consistency, remove from heat and stir in molasses, candied ginger and ground flax.
I love the spicy, molasses taste to these oats. It is fun to come across a chunk of candied ginger while eating them. I think pears go well with ginger so today I quartered a pear and put it cut side down in a saute pan over medium heat while my oats were cooking. And lately I have been putting a big blog on plain yogurt on just about all my breakfasts. It helps to make the oats creamy and is an easy way to sneak in some calcium. What has been your favorite breakfast creation lately?
Short weeks. So technically I am working next weekend and I don’t have any vacation time but I am really excited for a Thursday reprieve from the standard work week.
Deadlines. I am so ready to turn my papers in on Monday and Tuesday. I could edit papers forever so having a set date on which I just need to be done with them is very nice.
Time to get moving. Later,