Gingerbread Oats | Low-FODMAP

Taletha Bennett, RD

When the weather gets colder, breakfast gets warmer with these rich spices. Make them overnight oats or microwave oats, your choice!

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Prep Time 5

Total Time 5

Course Breakfast

Servings 1 serving

Ingredients

1/2 cup large flake oats
1/2 cup almond milk substitute oat milk or lactose-free cow's milk
1 Tbsp chia seeds
1 Tbsp pure maple syrup
1 Tbsp natural peanut butter
1/4 tsp ginger powder
1/4 tsp cinnamon

Instructions

Add all ingredients to a small mixing bowl and stir until well combined.
If making overnight oats, transfer to an air-tight container and refrigerate overnight or at least 2 hours.
If making hot cereal, transfer to a microwave-safe dish and microwave for 1 minute. Stir, and let rest 1-2 minutes.
Enjoy!

Notes

Optional toppings: 1/2 sliced unripe banana, lactose-free yogurt, additional peanut butter, more almond or lactose-free milk if you like a runnier consistency!

Keyword Dairy-Free, Gluten-Free, Gut-Friendly, Lactose-Free, Low-FODMAP, Vegetarian, Whole Grain

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