A breakfast (and vegan) version of one of Starbucks’ seasonal favorites, the Gingerbread Latte.
Christmas Eve! I don’t know about you, but I had to get up ridiculously early and go shopping. So, to save time, I combined my breakfast and morning coffee into one dish: Gingerbread Latte Oatmeal. Like quite a few of my recipes, this one was inspired by my love of Starbucks. I’m always so excited when they introduce the holiday coffees (and then so sad when they take them away).
As it is Christmas Eve, I hope that everyone’s more prepared than I am. I’ve found plenty of gifts that I would like, but that’s the one person I don’t need to buy anything for!
And instead of making preparations for tomorrow’s family meal, I made mini Christmas puddings.
So this morning, I finally decided to do some Christmas shopping. Searching for gifts in departments stores was the easy part. The really hard part was the grocery store. My goodness, I could barely walk through the aisles, they were so blocked with people and shopping carts.
I finally made it through the grocery store checkout and checked my list. Potatoes? Check. Green beans? Cranberry sauce. Mushrooms? Check. Apples? Check. Pumpkin?
Yaaahhh! I’d forgotten the pumpkin! As a vegetarian, I like to have a whole roasted pumpkin as the centerpiece of the table. That’s right, it’s the end of December and I’m still not over pumpkin yet (it’s one of my favorite foods, after all).
So I raced back into the grocery store, limboing and scuttling my way through shopping carts, grabbed a pumpkin, and was finally done with the shopping. Good grief!
Anyway, that’s enough about my disorganization. Let me tell you a little something about this oatmeal. It’s vegan, can be gluten-free (if you use certified gluten-free oats), and is deliciously creamy due to the addition of pumpkin puree (oh, how I love pumpkins!). Either fresh or canned pumpkin puree will work in this recipe.
Just a word to the wise: this oatmeal is on the spicy side. So reduce the spices (especially the ground cloves) if you’re sensitive to gingerbread-y spices.
Happy Christmas Eve!
This post was updated (with new pictures) in October 2015.
- For the oatmeal
- ½ cup strong coffee
- ½ cup almond milk
- ½ cup rolled oats
- Pinch of salt
- ⅓ cup pumpkin puree
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ¼ teaspoon blackstrap molasses
- ¼ teaspoon vanilla extract
- ½ - 1 tablespoon maple syrup
- Chopped or sliced nuts
- Shredded coconut
- Maple syrup
- In a saucepan, bring the coffee and almond milk to a boil, and then turn down the heat to medium. Add the rolled oats and salt, and stir well.
- Stir in the pumpkin puree. Add the ginger, cinnamon, cloves, blackstrap molasses and vanilla extract. Sweeten with maple syrup.
- When the oats have cooked and are creamy, transfer the oatmeal to a bowl. Top with some chopped nuts, shredded coconut, and additional maple syrup. Enjoy!
This oatmeal is on the spicier side, so reduce the spices (especially the cloves) if you’re sensitive to them.
If you don’t have any blackstrap molasses, replace the maple syrup with brown sugar.
Recipe adapted from The Oatmeal Artist and Vegan Yack Attack.