I'd eat gingerbread for breakfast every day, if I wasn't afraid of weighing 300 pounds.
Start with steel-cut oats. Measure out according to package directions and put in a medium sauce pan. I use 1/2 cup steel cut oats for 2 servings.
Add to the pan, more or less to taste, stir to mix:
1 heaping tsp. brown sugar
1/2 tsp cinnamon
1/4 tsp ginger (I love Penzey's ginger for the zing)
big pinch nutmeg
big pinch kosher salt
couple grinds black pepper (balances the sweet flavors)
Add: small handful, approx.1/4 cup, dried cranberries
Add water per package directions. I use 1 3/4 cups.
Stir to mix, bring to simmer and reduce heat, cover and cook 10 minutes. Remove cover and stir, scraping the bottom to make sure nothing sticks. Re-cover and cook another 5 minutes. Uncover and stir.
If cereal hasn't absorbed all the water, leave the lid off and stir occasionally until absorbed. I like this part, it reminds me of volcano lava, how the boils come in widening circles with little explosions of steam. Puts some excitement in my morning. I suppose I could just drink coffee but entertainment is a morning bonus.
Serve with milk or cream.