Gingerbread Overnight Oats
Gingerbread Overnight Oats are a cozy, creamy breakfast packed with warm spices and rich molasses flavor. This no-cook, make-ahead recipe tastes like gingerbread cookies in oatmeal form and is perfect for busy mornings or holiday meal prep.
Equipment
- jar or airtight container
Ingredients
- 0.5 cup rolled oats
- 0.5 cup milk of choice
- 0.25 cup Greek yogurt
- 1 tbsp molasses
- 1 tbsp maple syrup or honey
- 1 tbsp chia seeds
- 0.5 tsp ground ginger
- 0.5 tsp ground cinnamon
- 0.125 tsp ground cloves
- 0.125 tsp ground nutmeg
- 0.5 tsp vanilla extract
- 1 pinch sea salt
Instructions
- In a jar or bowl, combine rolled oats, milk, Greek yogurt, and chia seeds. Stir until evenly mixed.
- Add molasses, maple syrup or honey, and vanilla extract. Stir well until the molasses is fully dissolved.
- Sprinkle in ginger, cinnamon, cloves, nutmeg, and salt. Whisk thoroughly so spices are evenly distributed.
- Cover tightly and refrigerate for at least 6 hours or overnight until oats are thick and creamy.
- Stir well before serving. Add extra milk if needed and top with yogurt, nuts, or crushed gingersnaps if desired.
Notes
Blackstrap or dark molasses delivers the most authentic gingerbread flavor. Adjust sweetness to taste, as molasses is more bitter than traditional sweeteners.