My apartment is one naturally colored gum drop away from turning into a gingerbread house. Gingerbread breakfast bakes. Gingerbread pancakes. Gingerbread no-bake bites. Gingerbread…bread. Yes. I’m that Jewish girl dancing around the kitch to NSYNC’s “Merry Christmas, Happy Holidays” while I whisk gingery whole wheat pancake batter and line the mantle with pine cones and red sparkly things I found at the grocery store.
The fact that gingerbread tastes so wondrous with chocolate makes me love it all the more. I wanted this breakfast bake to be a royal treat for the ho ho holiday so I went all out and topped it with a dollop of whipped cream. And more chocolate chips. And a sprinkle of cinnamon. Weeeeeee! While we’re on the subject…sprinkling cinnamon in coffee is EVERYTHING. This uber healthy, vegan, gluten-free, super easy quinoa and steel cut oatmeal bake is not only packed with nutrients galore, but it’s also the perfect present for your face after a night full of cookies.
Can gingerbread be a season?! Print
