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Home » Recipes » Gingerbread Oatmeal
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Gingerbread Oatmeal

Finalist for the 2011 Spar for the Spurtle. Gluten Free*, Soy Free.

Oatmeal

  • 1 cup Steel Cut Oats
  • 4-1/2 cups Water (divided)
  • 1/2 tsp Sea Salt
  • 2 tsp Molasses
  • 1 tsp Ground Ginger
  • 1/2 tsp Ground Allspice
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 tsp Ground Cloves
  • 1/4 cup Brown Sugar

Custard Sauce

  • 2 cups Whole Milk
  • 2 cups Half & Half
  • 1/4 cup Sugar
  • 1/2 tsp Corn Starch
  • 8 Egg Yolks

Directions

Oatmeal

Step 1

Soak oats in 2 cups water overnight. Drain before using.

Step 2

Bring 2-1/2 cups water and salt to a boil. Add soaked oats, stir till boiling. Cover and simmer for 20 minutes, stirring occasionally with your spurtle. In last 5 minutes of cooking time, add molasses, spices and brown sugar.

Custard Sauce

Step 1

Bring milk, half and half and sugar to scalding (not boiling). Whisk in corn starch.

Step 2

Meanwhile, whisk the egg yolks. Add 1/2 cup of the hot milk to the eggs, whisking rapidly. Slowly pour eggs into pan, whisking continuously.

Step 3

Switch to a wooden spoon, stir gently and continuously until custard sauce has thickened slightly. Do not let it boil or eggs will curdle and separate.

Serves 8.

Notes

*Use our Gluten Free Steel Cut Oats to make this recipe Celiac friendly.
Gingerbread Oatmeal

Servings: 8

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Products Used in this Recipe

Heart Health Month
Steel Cut Oats

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Baking Aids
Sea Salt

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Baking Aids
Brown Sugar

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Baking Aids
Corn Starch

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