Description
Cozy up with these gingerbread scrambled oats, a warm and spiced breakfast bowl that blends creamy oats with crispy edges, topped with yogurt, fresh berries, and chia seeds.
Ingredients
Scale
- 1 cup rolled oats
- 3/4 cup almond milk
- 1 large egg
- 1 tablespoon maple syrup
- 1 teaspoon molasses
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1 teaspoon coconut oil
- 1/4 cup Greek yogurt
- Handful of fresh berries
- 1 teaspoon chia seeds
Instructions
- Set a non-stick skillet over medium heat to preheat.
- In a bowl, whisk together almond milk, egg, maple syrup, molasses, vanilla, ginger, cinnamon, nutmeg, and salt.
- Add coconut oil to the skillet and swirl to coat.
- Pour the wet mixture into the skillet and stir in the oats.
- Let cook for 2–3 minutes undisturbed to develop crisp edges, then scramble gently for 5–6 minutes until cooked through and golden.
- Remove from heat and let rest for 1 minute.
- Serve in bowls topped with Greek yogurt, fresh berries, and chia seeds.
Notes
- Use old-fashioned rolled oats for best texture.
- Adjust sweetness depending on toppings.
- Add nut butter or coconut cream for richness.
- Let oats sit in the skillet to create crispy bits.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 10g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 70mg