Gingerbread Oatmeal

Whoops, I did it again. I did not update the blog for an entire week - the shame. We were incredibly busy hosting our friend Dan, and then my coworker Leah and I drove up and back to NYC for the big work auction during the second half of the week. There was no time in there to throw up any new blog posts! Between all the social activity in the first half of the week, to the long drive (including a surprise trip in Fairfax for my birthday) on Thursday, to driving alllll over NYC Friday, to the auction Friday night and hanging out with my biffle Levent afterwards, to driving alllll the way back down the East Coast Saturday in the rain, what was a girl to do?

But alas, life is settling back in and I have a moment to grace the internet with more recipes. I'll begin the week with a breakfast recipe that is even tastier than the last. While it may not be as substantial or  healthy, this gingerbread oatmeal is a real treat first thing in the morning - I would happily consume this most days! I prefer this most with a little milk drizzled on top to soften it up. It also works well warm, if that's more your style. No matter how you like it, this is a great breakfast treat to try before the winter season officially wraps up and disappears for another year and it's months before we think of gingerbread again!

Baking Notes: I always add allspice to any recipe that calls for cinnamon/ginger/cloves, as it's the perfect additional compliment. I also adjusted the spice levels for this recipe because there's no such thing as too much flavor.

Gingerbread Oatmeal (adapted from Budget Bytes; makes 16 pieces)
1/3 cup molasses
1/4 cup brown sugar
2 large eggs
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp allspice
2 cups milk
2 1/2 cups old-fashioned oats

Preheat the oven to 350 degrees. In a medium bowl, whisk the molasses, brown sugar, eggs, salt, baking soda, and spices until well combined. Add milk and whisk well. Stir in the oats, whisking lightly. Grease a 9x13 baking sheet, then pour  the oat mixture in. Cover with foil and bake for 45 minutes or until the oats have soaked up all the moisture and the center is firm. Keep refrigerated then serve hot or cold (with milk). Enjoy!

Recipe: Budget Bytes: Gingerbread Oatmeal