Print

Gingerbread Overnight Oats

Gingerbread overnight oats in a black bowl topped with pecan butter, crumbled Biscoff cookie and blueberries.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This warm spiced Gingerbread Overnight Oats is a cozy and healthy breakfast for the holiday season! Packed with 32 grams of protein and irresistible gingerbread flavors, it’ll keep you full and satisfied for hours!

Ingredients

Scale
  • ½ cup / 40 grams Old Fashioned Rolled Oats (note 1)
  • ⅔ scoop / 20 grams Snickerdoodle Protein Powder (or vanilla protein powder, I used PEScience Select Protein, a whey-casein protein blend – note 2)
  • ½ tablespoon / 4 grams Black Chia Seeds (or white chia seeds)
  • ¼ teaspoon ground Ginger
  • ¼ teaspoon ground Cinnamon
  • 1/16 teaspoon (tiny pinch) ground Cloves
  • ⅛ teaspoon ground Nutmeg
  • ⅛ teaspoon ground Cardamom (optional)
  • ≈ ½ cup / 100 grams plain Fat Free Greek Style Yogurt (or fat free Greek yogurt or any thick plain yogurt)
  • 1 teaspoons / 5ml Unsulphured Molasses, or more to taste
  • ⅓ – ½ cup / 79ml-118ml Unsweetened Vanilla Almond Milk (or any other plant-based or regular milk of your choice)
  • 1 piece Lotus Biscoff Cookie (or gingerbread cookie)
  • Optional toppings: Fresh or frozen berries of choice, other fresh fruit, homemade spiced pecan butter (or other nut butter of choice), sunflower seeds, pumpkin seeds, chopped nuts, chia seeds, hemp seeds, unsweetened shredded coconut, toasted unsweetened coconut flakes, etc.

Instructions

  1. Combine the dry ingredients: Add the oats, protein powder, chia seeds, ground ginger, cinnamon, nutmeg, cloves, and cardamom (if using) to a medium bowl, mason jar, or meal prep container. Mix to combine.
  2. Add the wet ingredients: Add the plain Greek style yogurt, molasses, and unsweetened vanilla almond milk. Mix everything to combine until smooth and creamy.
  3. Refrigerate: Cover (note 3) and chill for at least 4 hours or overnight in the fridge for the best thick and creamy texture.
  4. Add toppings: When ready to eat, remove from the fridge and top with fresh berries, homemade spiced pecan butter, a crumbled Biscoff cookie, and/or any other of your favorite overnight oats toppings. Then enjoy!

Equipment

Notes

  1. Old Fashioned Rolled Oats. Use gluten-free certified oats if needed. I used Red Tractor Creamy Style Rolled Oats which make the overnight oats extra thick and creamy! Jumbo oats and porridge oats will work. Instant oats can be used but they don’t need to be soaked as long. Avoid steel-cut oats (they won’t soften enough) and quick oats (they will turn into mush).
  2. Vanilla Protein Powder: Whey-casein results in the best thick and creamy overnight oats texture. That said, a pure whey, casein or vegan protein powder can be used. Note that vegan protein powders absorb more liquid than whey or a whey-casein protein powder blend so you will need to add additional milk.
  3. Cover with foil or cling wrap. If using a bowl or container that doesn’t have a lid, cover the bowl by wrapping a small sheet of aluminum foil or cling wrap around the rim. This is fine if eating the next day. However, if making several servings to consume during the week, it’s best to use a container with a lid such as a mason jar or meal prep container. This will ensure the overnight oats will taste fresh even after the first day.
  4. Storing. The overnight oats without toppings will keep for up to 4-5 days in the fridge if stored properly in sealed airtight containers. I personally feel they taste best when consumed within 3 days. After that, the texture starts to change too much and they don’t taste as fresh. The oats will increasingly thicken over time in the fridge so you may need to stir in more milk before eating and then add your toppings.
  5. To meal prep: Double or triple the ingredients amounts by clicking the ‘2x’ or ‘3x’ buttons at the top of the recipe card if you’d like to make multiple servings for the week. Or multiply by the number of servings you’d like to make. Mix all the dry ingredients for the oats base in a large bowl, then mix in the wet ingredients. Divide evenly into bowls with lids, mason jars or meal prep containers. Refrigerate for up to 3-4 days. Note that they will increasingly thicken over the days in the fridge. You can stir in more milk in the morning to achieve your desired consistency if needed. It’s best to add the berries and other toppings just before eating so that they retain their freshness.
  6. Nutritional information is calculated without the optional toppings except the Biscoff cookie.
  7. See the ‘Variations’ section in the post above if you’d like to customize these overnight oats.

Nutrition

Find it online: https://thatspicychick.com/gingerbread-overnight-oats/