Gingerbread Oatmeal

Gingerbread Oatmeal

Finalist for the 2011 Spar for the Spurtle. Gluten Free*, Soy Free.
Servings
8 servings
Prep time
n/a
Cook time
n/a
Passive time
n/a

Ingredients

Custard Sauce
  • 2 cups Whole Milk
  • 2 cups Half & Half
  • 1/4 cup Sugar
  • 1/2 tsp Corn Starch
  • 8 Egg Yolks
Oatmeal
  • 1 cup Steel Cut Oats or Organic 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

Instructions

Oatmeal
  1. Soak oats in 2 cups water overnight. Drain before using.
  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
  1. Bring milk, half and half and sugar to scalding (not boiling). Whisk in corn starch.
  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.
  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.
  4. Spoon over cooked oatmeal.

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