We’re on an oatmeal roll!
Mostly because that’s kinda all I can eat right now that has any potential for flavor. But also because oatmeal rocks my socks regardless of whether I’m dieting or not. I’m also a ginger snap junkie. For those who hate ginger…I’m not sure why you clicked on this recipe. So I think it’s safe to assume I’m in the comfort of fellow ginger-lovers. So without further ado…
Ginger Snap Protein Oatmeal:
1/2 cup oats
1/2 cup almond milk
1/2 cup water
1/2 tsp ground ginger
1/2 tsp cinnamon
pinch of ground cloves
2 Tbsp Splenda Brown Sugar Blend (or real brown sugar)
1 tsp molasses
In a pot on stove, simmer all ingredients except oats. Stir constantly until the Splenda is dissolved and molasses is mixed well. Then add oats and continue to stir while at a simmer until oats are cooked through. You can add almond milk by the Tbsp if it gets too thick.
Serve and pretend you’ve got a big, heaping plate of warm, soft-eating ginger snap cookies. I like to top my oats with a little extra cinnamon but you can also add in some crumbles of REAL ginger snaps if you aren’t dieting as strictly. I think that would taste wonderful.
If you do decide to add this, send me a picture on our Facebook page, as I love a little food porn now and then. Enjoy your tasty bowl of oats and get ready for more, because this oatmeal train ain’t-a-stoppin’ here.
But don’t worry, if after a week you’ve had enough oatmeal recipes to feed you through another Depression, I’ve got some things waiting for you. (hint, hint; I may be purchasing the new Ninja Kitchen System with food processor next week).