Gingerbread White Chocolate Chip Oatmeal

My sister and her husband hooked me up for Christmas. In addition to the fantastic vanilla bean paste they gave me, I also received four bags of nondairy white chocolate chips. Hooray! Time to make those white chocolate recipes I’ve been dreaming up.


The white chocolate chips add an unexpected sweetness that mellows out the intense gingerbread spices. To keep this porridge healthy, go easy on the chocolate chips. The banana makes the oatmeal sweet and healthy, and a small handful of white chocolate chips will just add a hint of pizzazz.


Of course, the exact amount of white chocolate chips you use is entirely up to you. 🙂

Gingerbread White Chocolate Chip Oatmeal

Prep Time: 2 minutes

Cook Time: 5 minutes

Yield: serves 1

What you'll need:

  • 1 cup milk of choice, or water
  • 1/2 cup rolled oats (I use Country Choice Organic)
  • 1 ripe banana
  • 1/2 tsp mild molasses
  • 1/4 tsp ginger
  • 1/2 tsp cinnamon
  • 1/8 tsp cloves
  • pinch of salt
  • handful of white chocolate chips

How to make it:

  1. Bring milk (I use 1/2 c almond milk and 1/2 c water) to a boil, add oats, and reduce heat to medium. (If you'd like to add a teaspoon of flax or chia seeds, do so now.)
  2. Mash banana thoroughly and stir into oatmeal.
  3. Once more of the liquid has absorbed, add molasses, ginger, cinnamon, cloves, and salt. Stir.
  4. When you're pleased with the consistency of the oatmeal, transfer to a bowl. Add a splash of your milk of choice, white chocolate chips, and any other additional toppings (shredded coconut, nuts, etc.).


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.

5 Responses to Gingerbread White Chocolate Chip Oatmeal

  1. This may be a silly question, but what are nondairy white chocolate chips like? Considering white chocolate is mostly milk fat, it’s hard for me to imagine a nondairy version – are they made from soy milk?

    • Lauren Smith says:

      They taste quite similar (my mom couldn’t tell a difference, but I could). I kind of thought they had a vague fake-butter aftertaste, but I guess real white chocolate has a weird aftertaste, too. (I’m not actually a huge white chocolate fan, to be honest.) These also don’t melt as well.

  2. Sarah Kelly says:

    I L O V E this blog! Thank you for opening up my eyes to real oatmeal, I used to be an instant packet junkie and now turn my nose up at it! Quick question though, do you think I could turn this recipe into baked oatmeal if I just add 1/4 tsp baking powder and only add around 1/2 cup water? Thanks!

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