Gingerbread Oats | Low-FODMAP
When the weather gets colder, breakfast gets warmer with these rich spices. Make them overnight oats or microwave oats, your choice!
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!