These molasses-sweetened gingerbread overnight oats are the perfect cozy winter breakfast. They are ready in just 5 minutes and are perfect for meal prep or as a healthy dessert!
Overnight oats are a great meal prep recipe year-round, but these gingerbread overnight oats are perfect in the winter. They use molasses and a few warming spices to make that classic gingerbread flavor without making the oatmeal too sweet.
This recipe makes two servings of overnight oats, but it's easy to double for 4 days of breakfast. Whether you enjoy overnight oats hot or cold, you are sure to love this recipe!
Jump to:
Recipe features
- Quick & easy: All you need is 5 minutes of active time to prep gingerbread overnight oats for breakfast for a few days. This is a great grab-and-go breakfast option.
- Cozy and warming: Filled with warming flavor from molasses, just like in my vegan molasses cookies and vegan gingerbread loaf. The cozy and sweet flavor of molasses makes gingerbread overnight oats a great healthy dessert option!
- Versatile: Overnight oats can be eaten hot or cold. They are also easy to customize using your preferred milk, yogurt, and fruit.
- Dietary features: This recipe is vegetarian but can easily be adjusted to be dairy-free/vegan by using your favorite non-dairy milk and yogurt.
Ingredients
- Molasses and gingerbread spices like ginger, nutmeg, cinnamon, and cloves combine to make a classic gingerbread flavor.
- Rolled oats are the backbone of overnight oats. Instant oats work but steel-cut oats do not.
- Milk: Choose your favorite non-dairy milk to make this recipe vegan or stick to 2% or whole milk. Vanilla soymilk is my go-to in overnight oats.
- Pomegranate seeds and pecans are my go-to gingerbread oatmeal topping. Both of these ingredients are optional. Pomegranate seeds add a pop of color and texture.
Customization ideas
- Serving size: This recipe makes two servings of gingerbread overnight oats but it can easily be doubled to make 4 servings for weekday breakfast.
- For extra protein, mix your favorite vanilla yogurt into cold overnight oats just before eating. Not only does this add protein and calcium, but yogurt makes the oats even more creamy.
- To make it vegan, simply use your favorite non-dairy milk and yogurt. I like to use soy yogurt because it is high in protein, but coconut yogurt has a great texture.
- For extra sweetness, add light brown sugar, maple syrup, or honey. Molasses is lightly sweet but may not be sweet enough if you prefer sweet overnight oats.
- Milk: Any kind of milk works. Try using chocolate milk for a chocolate twist.
- Extra nutrition: Add 1 tablespoon chia seeds, ground flaxseeds, or hemp seeds for extra nutrition and healthy fats.
- Fruit: Sliced strawberries also go well with gingerbread flavor if pomegranate seeds aren't available.
- I share a lot more tips and customization ideas in my How to Make Overnight Oats video.
FAQ
For best quality, make overnight oats no more than 72 hours (3 days) in advance. The longer the oats sit together, the softer they will become.
Overnight oats can be warmed up or eaten cold out of the fridge, it's up to you! You can reheat oats in the microwave in just 1-2 minutes, stirring halfway through. Another option is to reheat your overnight oats in a saucepan over medium heat. Heat until warmed through, stirring occasionally. This will take 5-8 minutes.
Definitely! Use any kind of pint-sized glass or container to make overnight oats.
Looking for more breakfast ideas?
More of my favorite overnight oat flavors:
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cozy Peach Kitchen
Gingerbread Overnight Oats
Ingredients
- 1 cup rolled oats
- 2 cups unsweetened soy milk
- 3 tablespoons molasses
- ¼ cup pecans plus more for topping
- ¼ cup pomegranate seeds plus more for topping
- ½ teaspoon ginger
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- Pinch of salt
- 6-8 ounces yogurt of choice
- brown sugar as needed for sweetening
Instructions
- Stir all ingredients (except yogurt) together in a medium bowl or divide evenly between two pint-sized Ball jars. Cover and refrigerate overnight or for at least 4 hours.
- Enjoy topped with yogurt, pecans, pomegranate seeds and cinnamon.
Notes
- Nutrition facts are calculated using soy milk and do not include additional toppings or yogurt.
- For best quality, enjoy overnight oats within 3 days.
- To reheat overnight oats: You can reheat oatmeal in a Ball jar or bowl in the microwave for 1-2 minutes. Stir to distribute heat evenly. To reheat in a sauce pan: Place over medium heat, stirring occasionally and heating until warmed through. This will take 5-8 minutes.
Comments
No Comments