Gingerbread cookies are one of my favorite Christmas cookie flavors so I decided to recreate the flavor in oatmeal form! I added candied walnuts for some extra crunch and shredded zucchini to bulk up the oatmeal. I’ve been loving having this week as our temperatures have dropped below freezing in the morning.
1 cup liquid of choice (I’m currently using almond milk)
½ cup oats
1 cup shredded zucchini
1 tablespoon gingerbread spice mixture (below)
6 tbsp egg whites
¼ cup candied walnuts (below)
Gingerbread spice mix:
Combine together and store in an airtight container:
2 tbsp ground cinnamon
2 tbsp ground ginger
2 tbsp ground allspice
1 tbsp ground nutmeg
1/2 tbsp ground cloves
Combine together in a non-stick pan over medium heat, stirring frequently for about five minutes. Transfer to parchment paper and separate nuts
1 cup walnut halves/pieces
1/4 cup white granulated sugar
1 Tbsp unsalted butter
Bring liquid to a low boil on the stove top.
Turn down heat slightly and stir in oats, shredded zucchini and spice mixture.
Cook for 4-5 minutes until liquid is absorbed and oats are soft.
Stir in egg white and let cook for about 30 seconds more. Top with candied walnuts and enjoy!