Molasses seems to be my theme this week. After making molasses crinkle cookies yesterday, and vowing to try molasses in my morning oats (which I did), I came across molasses in my book this morning on the metro. Commuting is never fun, but I don’t mind it as much when I’m reading an interesting book. A friend let me borrow this one, and it has been entertaining me during my time on the metro. As it says conveniently on the back cover, this book “presents an original, well-documented vision of world history, telling the story of humanity from the Stone Age to the twenty-first century through the lens of beer, wine, spirits, coffee, tea, and cola.”
I’ve made it through beer and wine, and this morning I was in the section on spirits. Lo and behold… molasses was mentioned a number of times. In particular, it was mentioned as an “otherwise worthless leftover from sugar making” that could be used to make rum. Awesome! I’d never given much thought to the role of molasses in the history of the world. I just thought it was tasty on my biscuits. I love when fun facts from my reading overlap with my breakfast! Speaking of breakfast…. I did make a bowl of molasses cookie oats this morning, and I will be making more tomorrow. They were yummy!!! Here’s how I made them:
First, I put 1/2 tsp ground cinnamon, 1/4 tsp ground ginger and 1/4 tsp ground cloves in the bottom of my bowl along with a pinch of salt.
Then I added 1/2 cup of old fashioned oats (2 points) and 1 cup of water and gave it a good stir. I zapped it in the micro for 3 minutes. I stirred it up and then added 1 Tbsp of molasses (which is 1 point) and 1 tsp of turbinado sugar (0 points):
After I stirred it all together, it was basically the same color as my cookie dough from yesterday:
I have to say that it tasted very much like a molasses cookie, but had the added benefit of being a bit more substantial than one of my cookies. If I only had a cookie for breakfast, I would be a very unpleasant person by the time lunch rolled around. I don’t know how people survive on a donut or a danish. I need some substance! I did get a little hungry before time for lunch so I think I may need to turn this into peanut butter molasses cookie oatmeal or have a few almonds as a side dish in order to get a bit of protein in the mix, but it was definitely a satisfying breakfast. It’s also good to know that I can satisfy a molasses cookie craving with something healthier!! I’m really looking forward to tomorrow’s bowl!
Do you have a favorite oatmeal concoction? Peanut butter? Pumpkin? I’d love to hear about it. I’m always looking for something new to add to mine!