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Gingerbread Cookie Overnight Oats

Gingerbread Cookie Overnight Oats for a Cozy Morning Boost

Gingerbread Cookie Overnight Oats offer a healthy, festive breakfast that is gluten-free and vegan, perfect for busy mornings.
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Prep Time 15 minutes
Chilling Time 8 hours
Total Time 8 hours 15 minutes
Servings: 2 jars
Course: Breakfast
Cuisine: Holiday, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Oats Mixture
  • 1 cup Rolled Oats Use certified gluten-free oats to keep it gluten-free.
  • 1 cup Almond Milk Can substitute with any plant-based milk.
  • 1 cup Vanilla Greek Yogurt Opt for dairy-free yogurt for a vegan version.
  • 2 tablespoons Almond Butter Peanut butter can be used as a substitute.
For Sweetness and Spice
  • 2 tablespoons Maple Syrup Adjust according to sweetness preference.
  • 1 tablespoon Molasses Optional, for deeper holiday flavor.
  • 1 teaspoon Cinnamon Essential spice for gingerbread flavor.
  • 1 teaspoon Ginger
  • 1/2 teaspoon Cloves
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon Allspice
For the Topping
  • 1/2 cup White Chocolate Chips Can substitute with semi-sweet or dark chocolate.
  • 1 tablespoon Coconut Oil Can skip for simpler preparation.

Equipment

  • Mason jars
  • Mixing Bowl
  • microwave-safe bowl

Method
 

Step-by-Step Instructions for Gingerbread Cookie Overnight Oats
  1. In a large mixing bowl or individual mason jars, layer the rolled oats, almond milk, vanilla Greek yogurt, and almond butter. Add the maple syrup, optional molasses, and a blend of cinnamon, ginger, cloves, nutmeg, and allspice to the mixture. Stir together until fully coated.
  2. In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Heat in 30-second intervals, stirring after each, until smooth and glossy, about 1 to 2 minutes.
  3. Once melted, gradually fold in the remaining vanilla Greek yogurt until creamy. Mix gently to avoid deflating the yogurt.
  4. Spoon the creamy chocolate mixture over the oat mixture in each jar, and sprinkle extra cinnamon on top if desired.
  5. Seal each jar airtight and refrigerate for at least 8 hours to allow flavors to meld and the oats to absorb the liquid.
  6. The next morning, add a splash of almond milk to loosen the mixture if thick. Enjoy your Gingerbread Cookie Overnight Oats!

Nutrition

Serving: 1jarCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 2gSodium: 150mgPotassium: 250mgFiber: 8gSugar: 15gCalcium: 15mgIron: 10mg

Notes

For best results, ensure even distribution of spices and ingredients. Experiment with toppings for variety.

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