Gingerbread Protein Oatmeal

Add a festive touch to your morning bowl of oats by adding the yummy flavors of fall spices with this recipe for Gingerbread Protein Oatmeal. The oats are toasted and simmered in a combination of milk and water for extra creaminess. Warming spices, maple syrup, and a touch of molasses add gingerbread flavor, and we’ve added Garden of Life Vanilla Chai Protein powder that adds 11 grams of protein per serving. Top your Gingerbread Protein Oatmeal with nuts, candied ginger, and melted coconut butter “icing” for an extra special start to the day. 

Serves: 2

Ingredients

• 1 ¼ cups 2% milk, divided 
• ¾ cup water 
• 1 tsp. butter 
• 1 cup old-fashioned rolled oats 
• ¼ tsp. salt 
• ½ tsp. ground ginger 
• ½ tsp. ground cinnamon 
• ⅛ tsp. ground nutmeg 
• 1/16 tsp. ground cloves 
• 2 Tbsp. maple syrup, divided 
• 1 tsp. dark molasses 
• ½ tsp, vanilla extract 
• 1 scoop Garden of Life Vanilla Chai Raw Organic Protein Powder 
• 1 Tbsp. coconut butter 
• 2 Tbsp. chopped unsalted walnuts 
• 1 Tbsp. chopped candied ginger 

Preparation

1. Combine 1 cup of milk and water in a medium saucepan set over medium high heat. Bring the liquids to just a boil 
2. While you wait for the milk to boil, melt butter in a skillet set over medium heat. Add oats and cook until lightly golden and fragrant, stirring often, about 7 minutes.  
3. When the milk is boiling, add oats. Cover the pan and reduce heat to medium. Simmer for 4 minutes. 
4. Uncover saucepan and reduce heat to medium-low. Stir in salt, ginger, cinnamon, nutmeg, cloves, maple syrup, and molasses. Cook until oatmeal is thick and creamy, about 4 more minutes. 
5. Remove oatmeal from the heat. Stir in remaining ¼ cup milk, vanilla extract, and protein powder. If oatmeal is too thick after adding protein, thin with additional milk to desired consistency. 
6. Melt coconut butter in a small, microwave-safe dish in the microwave until runny. You can add some water to help thin, if needed. 
7. Divide oatmeal between two bowls. Drizzle with melted coconut butter and sprinkle  with chopped walnuts and candied ginger.