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Warm Gingerbread Oatmeal

Servings: 3 Prep time: 5 min Cooking time: 10 min


  • 2 1/4 cups Oats (rolled)

  • 4 1/2 cups Water

  • 3/4 cup Unsweetened Almond Milk

  • 1 1/2 tsps Pumpkin Pie Spice

  • 1 1/2 tsps Vanilla Extract

  • 1 1/2 tbsps Maple Syrup

  • 3 Tbsps Cashew Butter


  1. Add the oats and water to a small pot. Bring to a gentle boil over medium heat and cook for 4 to 5 minutes.

  2. Then add the almond milk, pumpkin pie spice, allspice, vanilla, and maple syrup and stir. Cook for an additional 2 to 3 minutes, until cooked through.

  3. Portion out the oats and top with 1 Tbsp cashew butter each. Enjoy!

  • Leftovers: Refrigerate in an airtight container for up to three days. Reheat or eat cold.

  • No Pumpkin Spice Mix: Use a mix of cinnamon, ginger, nutmeg, and cloves.

  • No Cashew Butter: Substitute almond butter or sunflower butter.

  • No Maple Syrup: Use molasses instead.

  • Nut-Free: Use oat milk or coconut milk instead of almond milk. Use sunflower seed butter instead of cashew butter.

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