Gingerbread Latte Oatmeal

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!

Gingerbread Latte Oatmeal

Prep Time: 5 minutes

Cook Time: 5 minutes

Yield: serves 1

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:

  1. 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.
  2. Once more of the liquid has dissolved, mash the banana (OR add the maple syrup).
  3. Add cinnamon, ginger, ground cloves, molasses, vanilla extract, and a tiny pinch of salt. Stir.
  4. 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


About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

6 Responses to Gingerbread Latte Oatmeal

  1. Chassi says:

    Still reading and even more amazed! Come to Norway and teach us how to make oatmeal magic! 🙂

  2. Jessica says:

    can I bake this? what adjustments would I have to make to the recipe, then? (:

    Love your blog btw!

    • Lauren Smith says:

      Thanks! Well, I am not a baked oatmeal expert yet, but I would try mixing the dry ingredients together first and adding 1/4 tsp baking powder. Then, reduce the amount of liquid to just 1/3 a cup, and add more little by little if you think it’s too dry.

  3. Chassi says:

    And now on the gingerbread day, I got a pleasant reminder of this recipe. Thanks! I’m actually surprised that I’ve commented on this one before, so one can obviously never get to many reminders.

  4. Christine says:

    I split the difference and used 1 tablespoon maple syrup instead of the banana — but I also added 1/3 cup yellow squash. It was delicious! I recommend trying it that way.

  5. Christine says:

    Update: I made this again, but with half a banana instead of maple syrup. It was so much better! The molasses provided ample sweetness. The banana gave the oatmeal a creamy consistency whereas the yellow squash gave it texture.

    This has become one of my new favorite recipes. It’s perfect for this time of year!

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