Optional toppings: a scoop of nut butter, yogurt, sprinkle of walnuts, pecans, or pumpkin seeds
Add steel cut oats, chia seeds, spices, and salt into a large saucepan. Give the ingredients a stir to distribute them evenly.
Next, add almond milk, molasses, and maple syrup to the saucepan. Stir and bring to a boil before reducing heat to a simmer.
Continue to cook, stirring frequently, until the liquid has absorbed (about 20 minutes). If you prefer runnier oats, feel free to add a splash more almond milk until it reaches your desired consistency.
Serve oatmeal and add toppings as desired!
*I personally love using Bob’s Red Mill’s Quick Cooking Steel Cut Oats, which are chopped into smaller pieces, cutting down on cooking time! If you use these oats, this recipe should be ready in about 7 minutes. If using regular steel cut oats, it can take about 20 minutes for the liquid to absorb.*This gingerbread oatmeal can be stored in an airtight container in the fridge for 4 days. The easiest way to reheat oatmeal is in the microwave, but you could also do so on the stovetop.*You may find that the leftover oats have absorbed more of the liquid over time, making them a bit dry. Simply add a splash of milk of choice and give it a stir before reheating!*If you'd prefer to use regular rolled oats instead of steel cut, adjust the amounts accordingly. A standard serving for 4 people would be 2 cups of rolled oats and 4 cups of liquid.*Topping ideas:
a scoop of nut butter (like almond, peanut, or cashew butter)
a scoop of plain Greek yogurt (or a vegan alternative)