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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 204.9
  • Total Fat: 5.8 g
  • Cholesterol: 8.9 mg
  • Sodium: 205.2 mg
  • Total Carbs: 35.8 g
  • Dietary Fiber: 4.7 g
  • Protein: 7.1 g

View full nutritional breakdown of Spiced Ginger Steel Cut Oatmeal calories by ingredient
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Spiced Ginger Steel Cut Oatmeal

Submitted by: PETUNIAPIG
Spiced Ginger Steel Cut Oatmeal

Introduction

Adapted from Pieofthetiger.com food blog.

Serve this with yogurt, maple syrup, toasted cocunut & mango or other tropical fruit (not included in calorie total).

The original recipe called for 3 oz crystallized ginger. You may customize this recipe to your taste.

Great to make ahead and reheat in the morning for breakfast!
Adapted from Pieofthetiger.com food blog.

Serve this with yogurt, maple syrup, toasted cocunut & mango or other tropical fruit (not included in calorie total).

The original recipe called for 3 oz crystallized ginger. You may customize this recipe to your taste.

Great to make ahead and reheat in the morning for breakfast!

Number of Servings: 4

Ingredients

    1 c. Steel Cut Oats
    1/2 Tbsp. cinnamon
    1/2 tsp. ginger, ground
    1 oz crystallized ginger (or to your taste), chopped very small
    1/4 tsp cloves, ground
    1/4 tsp cardamom, ground
    3 c. water
    1 Tbsp butter
    1/2 c. buttermilk, lowfat
    1/4 tsp kosher salt

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Directions

-Combine the oats, spices and crystallized ginger until evenly mixed.
-Bring the water to a boil
-While water is coming to temperature, melt the butter in a large saucepan over medium heat. Once it starts to bubble, add the oats and stir to coat evenly with the butter. Continue to stir until the oats are nice and toasted and you can smell the spices, about 2 minutes.
-Pour in the boiling water. Stir well and lower temperature to simmer for about 20 minutes.
-Add the buttermilk and stir. Simmer for another 5-10 minutes until it reaches desired consistency.
-Add salt.
-Optional: Add rum or rum extract (not included in calorie total).

Number of Servings: 4

Recipe submitted by SparkPeople user PETUNIAPIG.






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