*Heart*
I *heart* gingerbread.
If pumpkin is the poster child for fall, then gingerbread is winter’s darling. I kept this in mind as I blended up breakfast yesterday morning…
A seasonal twist on my favorite Pumpkin Bread in a Bowl.
The following recipe reminds me of eating a thick slice of spicy-sweet gingerbread, hot out of the oven. But unlike a thick slice of gingerbread, the following cereal can be made in under five minutes. And there’s not even a need to turn on the oven!
Pure comfort in a bowl.
Gingerbread Breakfast Cereal
(can be gluten-free)
- 1 cup flake cereal (I used Whole Foods’ bran flakes. Feel free to sub your favorite cereal.)
- 1/3 c applesauce (or pumpkin or banana)
- 3/4 c milk of choice (I used almond milk)
- 1/2 tsp pure vanilla extract
- 1/4 tsp ground ginger
- 1/8 tsp salt
- 1/2 tsp cinnamon (also add a pinch of cloves and nutmeg if desired)
- 1 T molasses (I used blackstrap, but regular is fine)
- additional sweetener to taste (such as stevia, sugar, or even maple syrup)
Blend all ingredients together. (I use a Magic Bullet.) The cereal will have a thin consistency at first, but if you leave it in the fridge (after blending) for even just 10 minutes, it starts to get really thick! I usually make it before I run, and it’s the consistency of thick pudding by the time I return.
Click to see the Nutritional Information.
(Side notes: The cereal in the photos is mixed with my coconut whipped cream. Also, the recipe was difficult to photograph, but it tastes much better than it might appear in my photo!)
Serve with a Homemade Gingerbread Latte.
Question of the Day:
What flavors make you think of the holidays?
When I think of holiday flavors, my mind immediately goes to pears, peppermint, and eggnog. Oh, and gingerbread, of course!
Rebecca @ Naturally Healthy and Gorgeous says
Gingerbread is a great holiday flavor and your recipe looks great!
Carly says
Ok, going to store right now to get ingredients. Can’t wait to try!
Erica says
I made this for breakfast this morning (I have been wanting gingerbread all week and having to help wrap plates of gingerbread cookies in my foods and nutrition class sent me over the edge lol) but I didn’t have molasses so I used maple syrup and it was soooo good! Deffinitly making it again for breakfast tomorrow! 🙂
LizAshlee says
Peppermint & cinnamon for sure..great idea! 🙂
Jess says
Time for Gingerbread pancakes? I’m going to try this recipe tomorrow maybe with a few vegan changes!
http://allrecipes.com/Recipe/grandmas-gingerbread-pancakes/Detail.aspx
Jess
ps I love gingerbread goodies too 🙂
renee says
This is so yummy! I’ve been eating this style oatmeal regularly all month long (alternated w pumpkin spice, cranberry banana, pumpkin cranberry, and banana walnut bread ones), thanks to a coffee inspired drink I found http://pursuitofhippieness.com/2011/11/10/gingerbread-latte/
Camille- the college girl says
I made this yesterday morning for my mom and I! I used rolled oats and it was delicious!! Gingerbread cookies are one of my mom’s favorite cookies, so she enjoyed this LOTSSSSSS!! Isn’t nice to make something for someone and they enjoy it so much?? It seriously warms my heart 🙂 Thanks for all of your recipes!!
Avra-Sha Faohla says
Mmm . . . not bad! Not bad at all!
Emma says
I had this for Christmas Eve morning and Christmas Day! Words cannot describe – I have it warm, and let down with a little water after leaving overnight, it’s like eating warm, gingerbread muffin mixture! New. Favourite. Breakfast 😀
Anna Banana says
Ohmygosh! I made this for breakfast today and it was phenomenal. I already sent my mother the link. I can’t wait to try the pumpkin bread in a bowl tomorrow.
BakeMeABallerina says
Heavenly!!!!!!! I think I will have this every morning this fall!
becauseHeloves! says
I just made this, but I used one serving of oats (cooked) instead of the flake cereal and milk, and instead of one tablespoon of molasses, I used a tablespoon of your gingerbread butter instead.
Amazing! It was soooo thick, which is exactly how I like my oats.
Rachel says
Hi Katie,
I made this for breakfast this morning! OMG you are actually a genius it was solo delicious! I seriously cried tears of joy while eating this (and then tears of sadness when it was gone). I actually used oats instead of a flake cereal (but only used 3/4 cup) and it turned out just as delicious and thick! Thanks for your amazing recipes! Also do you have any new recipes for milkshakes or cereal breakfasts?
Chocolate Covered Katie says
Definitely some new milkshakes 🙂
Vickie says
Might be a dumb question BUT If i want to make this with oatmeal do i just use the oats uncooked??
abby says
I see a Smiley face
Diana says
I liked this! My blender has been giving off a strange-ish smell lately (before a few days ago, it hadn’t been used in probably over half a year), so I stopped blending a bit early. Still, it tasted good and thickened up pretty quickly in the fridge. I did not add extra sweetener to it, but maybe I should have. The molasses flavor was just a bit strong for my taste. I’m sure if I had added some extra sweetener, reduced the molasses slightly, and blended it more thoroughly, it would have been excellent instead of just very good!