Gingerbread Oatmeal

I have to admit, I’m not a huge fan of using ginger in my recipes. Growing up, my Mum used to create these awful concoctions of fresh ginger and honey tea to soothe sore throats. Particularly before a singing competition or exam, I would drink this potion religiously. While it certainly aided a speedy recovery, it really did taste appalling. Thankfully, since transitioning into a more plant based diet, sore throats are far less common and so its been a while since I’ve had to endure that horrid drink. But, it has made me particularly sensitive to the taste of ginger. Even a pinch can leave me grimacing like I’ve munched on a whole stem.


This morning, however, I was craving a certain kick to my usual bowl of oats. Not feeling quite brave enough to give chilli flakes a try, I decided that ground ginger was my next best option. Amazingly, I loved the result and couldn’t help but make it again for lunch too! The ginger is just subtle enough to not overpower the dish while giving a livening spark to what otherwise seems like an ordinary sweet bowl of oats. I promise that even a ginger-hater like myself will adore this recipe!


Serves 1

  • 1/2 cup rolled oats
  • 1 cup liquid (I typically used 1/2 water, 1/2 non-dairy milk. Use only milk for creamier oats)
  • 1 banana (sliced/mashed)
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1 tbsp raisins and/or crushed nuts (Optional)


Combine the oats, liquid and banana in a saucepan and heat on the stovetop at low-medium temperature, stirring frequently. Once the oats have absorbed a majority of the liquid, stir in your spices and optional add-ins. Transfer to a bowl and top with your favourite toppings. Enjoy!

Maxine Ali