Gingerbread Oatmeal

I do love oatmeal and after several bowls of pumpkin oats I decided to change it up again and came across Gingerbread Oatmeal. It turned out better than I would've guessed, so if you're in the mood for an autumn morning treat, you should try it.
Gingerbread Oatmeal
2 cups milk, soymilk or rice milk
Sweetener to taste (I used 1 1/2 T Splenda/bowl)
1 tsp. ginger (calls for 1 T fresh minced ginger, which I don't have)
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/8 teaspoon maple extract (I just added 1 T sugar-free syrup on top)
1 cup old fashioned rolled oats
2 tablespoons chopped walnuts

In medium saucepan, bring milk, sweetener, ginger, cinnamon, nutmeg, cloves and maple extract to a boil; stir in oats. Return to a boil; reduce heat to medium. Cook 5 minutes or until most of liquid is absorbed, stirring occasionally. Let stand until desired consistency. Sprinkle with nuts and serve.

My change up: I used 1 1/2 T Splenda for one bowl; I used water with a splash of milk to cook the oatmeal in the microwave, then added the spices half way through; I made one bowl instead of two so I halved everything; I don't have maple extract so I topped everything with a quick squeeze of sugar-free maple syrup; as always I added Fiber One cereal on top for crunch. Yum!