Friday, May 9, 2014

Gingersnap Oatmeal.

One of my all time favorite sweeteners is blackstrap molasses. In fact, I think of it more as a supplement than a sweetener. This stuf is a total suoerfood, in my opinion. It supplies so much iron it's not even funny. And that taste. Who doesn't love molasses?! 
This oat bowl is heaven. Literally like devouring a healthy Gingersnap cookie. Perfect for breakfast...or any time of day for that matter...

               Gingersnap Oatmeal. 

Gingersnap Oatmeal; Vegan, Gluten-free. Serves one. 

1. 1/2 cup oats of choice (I used oatbran)
2. 1 cup water (2 if you are following my "double your grains!" technique, explained in a previous post)
3. 1 T blackstrap molasses
4. 1/2 tsp powdered ginger, plus extra for garnish

1. In a small soup pot, bring 1 cup water to a boil. Reduce heat to medium and stir in oats. 
2. Cook, stirring regularly, for about 3 minutes or until mostly cooked. Stir in molasses and ginger and continue cooking until desired thickness is reached. Pour into a bowl, top with ginger, and EAT! 

             Heavenly. Pure perfection. 

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