[RacerBill]

Adding buttermilk instead of milk to the oats adds a different, less rich taste, which works pretty well with cinnamon (thanks to Alton Brown for that idea).

Lately I've been using a bit of molasses (I'd guess about a quarter teaspoon or so) plus Splenda to give it a brown sugar flavor. The "brown sugar" Splenda isn't worth the extra expense or space and it doesn't taste right, anyway.

You can add an extra "spiciness" with just a tiny pinch of ginger and cloves to the cinnamon. That will be a bit closer to gingerbread flavor.