Four Ways With Oats And Gingerbread

Gingerbread protein overnight oats

Ingredients:

• 1 cup rolled oats

• ¼ cup natural or vanilla flavoured protein powder

• 1 tbs chia seeds

• ½ tsp cinnamon

• ½ tsp ground ginger

• Pinch each of nutmeg, allspice and cloves

• 300ml unsweetened almond milk or milk of your choice

• Honey or maple syrup, to serve

• Fresh berries, to serve 

Method:

1. Combine all ingredients (except syrup and berries) in a bowl and stir to combine.

2. Leave to refrigerate overnight. 

3. Divide into 2-3 portions and serve with honey or maple syrup (optional) and fresh berries (optional).

Leftovers can keep in the fridge for 3 days.

Warm Gingerbread porridge

Ingredients:

• 40g rolled oats

• ½ tsp ground cinnamon

• ½ tsp ground ginger

• Tiny pinch each of allspice and cloves

• ½ cup milk of your choice

• Fresh berries, to serve

• Natural yoghurt, hulled tahini or honey, to serve

Method:

1. In a microwave safe bowl with some depth, combine the oats, spices and milk.

2. Microwave on high for 2 minutes, then remove, stir, and return to the microwave for 30-60 seconds, stirring as needed. 

3. Serve with fresh berries, yoghurt, tahini.or honey (or a combination of the above). 

Coconutty Gingerbread Cookies

(recipe inspired by Teresa Cutter - The Healthy Chef)

Ingredients:

• 1 cup rolled oats

• ½ cup LSA or flaxseed meal

• ¼ cup desiccated coconut

• ½ cup flaked almonds

• 1 tsp ground cinnamon

• 1 tsp ground ginger

• Pinch each of allspice, nutmet and cloves

• 2 tbs liquid coconut or olive oil

• 2 tbs runny honey

• 1 tsp vanilla extract

Method:

1. Preheat oven to 150C. Line a baking tray with baking paper

2. Combine the oats, LSA, coconut, almonds and spices in a food processor, leaving a small amount of texture. 

3. Add oil, honey and vanilla. Pulse in food processor for a few seconds to combine. Add 1-2 tbs water if required, to help the mixture stick together

4. Form into 15 small cookies and place on baking tray. Bake for 20 minutes, or until golden and cooked through. 

Oat and Gingerbread Spiced Muffins

Ingredients:

• 1 egg, whisked

• 1 cup milk of your choice

• 1 ripe, mashed banana

• 1 tbs lemon juice

• 1/4 cup olive oil

• ¼ cup honey

• 1 cup plain flour

• 1 cup rolled oats

• 2 tsp baking powder

• 1 tsp ground cinnamon

• 1 tsp ground ginger

• A pinch each of nutmeg, allspice and cloves

• A pinch of salt

• 1 tsp vanilla extract

Method:

1. Preheat oven to 180C. Grease a 12-hole muffin tin with olive oil. 

2. In a bowl, add whisked egg, banana, milk, lemon juice, oil and honey. Beat well with a whisk or fork. Stir in rolled oats, then let stand for 5 minutes. 

3. Meanwhile, in a separate bowl, combine flour, baking powder, vanilla and spices. Add to the oat mixture and mix well.

4. Spoon mixture into muffin holes and bake at 180C for 20-25 minutes, or until top springs back up when touched. Allow to cool before removing. Keep in an airtight container for 3-4 days or freeze for 3 months.