Who says gingerbread lattes are only for wintertime?
It hit me like a jar of coconut oil–latte oatmeals! Coffee oatmeals! Mocha oatmeals! This recipe for gingerbread latte oatmeal is actually just ONE of DOZENS of ideas I have using coffee as the liquid base. I am so excited to share with you all my ideas! I seriously cannot post fast enough.
I used the Vegan Yack Attack gingerbread oatmeal recipe as a basis for my latte recipe, but I exchanged banana for the maple syrup. The maple syrup probably adds something to the gingerbread flavor, BUT I used banana for nutrition reasons (and financial–pure maple syrup is pricey stuff!), and I was pleased with the result. It was sweet enough, but I couldn’t actually taste the banana.
Does it taste like a gingerbread latte? Well…I’ve never actually had one, so I can’t answer that for you. 😉 But it DOES taste like gingerbread, and it DOES taste like coffee, and it DOES taste good. That’s the best answer I can give you!
What you'll need:
- 2/3 cup strong, brewed coffee
- 1/3 cup milk of choice, or water
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1/2 an overripe banana OR 1 tbsp pure maple syrup
- 1/4 tsp cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- 1 tbsp molasses (use a little less if using blackstrap, which I did)
- 1/4 tsp vanilla extract
- pinch of salt
How to make it:
- Bring coffee and milk of choice (I used soy) to a boil, add oats, and reduce heat to medium. I also add a spoonful of milled flax at the same time as my oats.
- Once more of the liquid has dissolved, mash the banana (OR add the maple syrup).
- Add cinnamon, ginger, ground cloves, molasses, vanilla extract, and a tiny pinch of salt. Stir.
- When you're pleased with the consistency of the oatmeal, transfer to a bowl. Serve with another splash of your milk of choice (or STEAMED milk, if possible!) and any other additional toppings (shredded coconut, nuts, etc.).
Just an FYI:
Adapted from Vegan Yack Attack