Gingerbread Oatmeal

• 2 cups vanilla non dairy milk
• 1 cup gluten free rolled oats
• 2 tbsp flax seeds
• 1 tsp vanilla extract
• 2 tbsp coconut sugar
• 2 tsp molasses
• 1/2 tsp ground ginger
• 1/2 tsp cinnamon
• 1/8 tsp ground cloves
• Pinch of sea salt
  

Serve warm topped with gingerbread cookies, vanilla non dairy yogurt and chopped walnuts! 

1. To a small pot, add your 2 cups of non dairy milk and put on medium heat.
2. When the milk starts to bubble, add in your gluten free oats and flax seeds. Reduce heat to low-medium and stir to combine.
3. Continue to stir for 4-5 minutes adding more milk if needed. Then, add your vanilla extract and stir again.
4. Once the mixture is thick and bubbly pour in your coconut sugar, molasses, ginger, cinnamon, cloves and sea salt.
5. Stir to combine and continue to stir for an additional 2-3 minutes.
6. I prefer my oats on the thicker side so you can add more non dairy milk if needed! 
7. Remove from heat and let cool slightly, taste and adjust spices and sweetness as needed.
8. Divide evenly into 2 bowls and top with your favorite non dairy yogurt, gingerbread cookies and chopped nuts!