Spiced Gingerbread Oatmeal

Hello Lovely,

GAH! I'm so excited for Christmas! I just bought my Christmas gift to myself so it should be here soon (I won't spoil the surprise for you guys) and I'm planning gifts for all of my closest friends and family. In fact, I'm so excited it's hard to narrow down my recipes to share with you guys. About a week ago I took plain white cake mix, added my own sprinkles and Pumpkin Pie Coffee Creamer. IT WAS DELICIOUS! I even baked it in my Christmas baking pans and whipped out my Santa cookie jar!


Today's breakfast comes from She Well. I like oatmeal but I'm not IN LOVE with it. I get full really quickly and end up wasting most it so I don't eat it very often, but today I couldn't resist this Christmas twist on the classic! I didn't have any white chocolate to melt over mine and my vanilla frosting apparently expired in July. So I simply topped mine with maple syrup and granola clusters. Feel free to enjoy it any way you choose!


Spiced Gingerbread Oatmeal

Serves 1
Time: 5 minutes


  • 1/4 cup of old fashioned oats
  • 3/4 cup unsweetened almond milk or water
  • 1 tablespoon chia seeds
  • 1 tablespoon almond butter
  • 1 tablespoon molasses
  • 1/8 teaspoon allspice
  • 1/4 teaspoon ground ginger

Optional toppings:

  • 1 tablespoon white chocolate chips
  • 1 teaspoon coconut oil


  1. Place all of the ingredients into a small pot on medium heat.
  2. Allow the oats to cook, stirring occasionally with a wooden spoon until they bubble. Lower heat and allow to cook until thick. Remove from heat and allow to cool. 
  3. *For the white chocolate drizzle: Place 1 tablespoon white chocolate chips and 1 teaspoon coconut oil in a small ramekin. Microwave for 30-45 seconds until the chocolate has fully melted. Avoid over cooking to avoid the chocolate from hardening. Use a fork to drizzle over oatmeal. 

Nutrition Facts (per 1 serving without toppings) 
315 calories, 15g fat, 37g carbs, 16g sugar, 9g fiber, 9g protein

Pumpkin Banana Oats

Hello Lovely,

Breakfast easily gets dull for me. When I get up in the morning it's always a mad dash to pick something to wear (if I haven't already) and figure out what to cook for breakfast and lunch. I had gotten to the point where I simply rotated between girts, cream of wheat and a microwaved omelette on a slice of toast. So I recently challenged myself to begin meal prepping and planning. It made a HUGE difference. It drastically cut down my grocery bill as I was able to use the same ingredients for multiple recipes.

Pumpkin Banana Oats 2.jpg

I'm on a mission to change up my recipe routine to prevent getting stuck in a rut again. I'm trying to incorporate more vegetables and fresh ingredients because it's not only good for you, but also cheaper. And this recipe is so totally good for you! Of course it’s made with healthy, nourishing ingredients that will energise your day.  

Pumpkin Banana Oats 1.jpg

This is also the perfect recipe for Fall. It's been awhile since I actually got excited about the Fall season but this year I'm a little excited. I don't know what it is, but I guess I'm anticipating change. This Pumpkin Banana Oats breakfast is creamy, lightly sweet, and perfectly spiced for fall.  You’re going to love it. Now you're probably saying Liv, I've never seen oats look so grainy and you're right. As I was cooking this, I realised I didn't have enough oats. I remembered reading somewhere that quinoa is like the new oats for breakfast so I added it. Newsflash: QUINOA IS NOT THE NEW OATS! It was so bad I couldn't even eat it. But I had already photographed this one. I had to make it over with just the oats a few days later and I felt redeemed.

The banana sweetens this up nicely on its own, so you can totally make this without any added sugar.  I think it tastes great with a little drizzle of pure maple on top, but that is optional.  I also topped mine with extra milk and some pumpkin seeds, both of which make it even better.  I think it’d be excellent with a few extra banana slices on top, as well.  Go crazy!


Pumpkin Banana Oat Breakfast

Makes 4 servings

Prep Time:  5 minutes

Cooking Time:  15 minutes

Total Time:  20 minutes


  • 1 cup oats
  • 1 cup milk (I have used almond and cashew milk, any milk will work)
  • 2 cups water
  • 2 large ripe bananas, thinly sliced or mashed
  • 1 cup pumpkin puree (not pumpkin pie mix)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1/8 teaspoon salt
  • Optional Toppings:  more milk, maple syrup, pumpkin seeds


Mix all ingredients in a medium sauce pan and stir well.  Bring to a  boil, then reduce the heat, cover, and simmer for 12-15 minutes, stirring once or twice during the cooking time.  The quinoa should be cooked and creamy. Top with optional toppings, if desired.  If reheating the next day, you may need to add more milk.  Enjoy!