I like how easy and festive this recipe is—just mix, chill, and enjoy. The spices remind me of holiday baking, but I can enjoy them in a healthy breakfast form. These oats are perfect for busy mornings since they’re made ahead, and the combination of oats, Greek yogurt, and almond milk keeps me full for hours. Plus, it’s like having gingerbread cookies for breakfast without the guilt.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1/2 cup rolled oats 1/2 cup almond milk (or milk of choice) 1/4 cup Greek yogurt 1 tbsp molasses 1/2 tsp ground ginger 1/2 tsp ground cinnamon 1/4 tsp ground cloves 1/2 tsp vanilla extract 1 tbsp maple syrup or honey (optional) Gingerbread man, for serving
Directions
I start by combining the oats, almond milk, Greek yogurt, molasses, ginger, cinnamon, cloves, vanilla extract, and maple syrup or honey (if I’m using it) in a mason jar or bowl. I stir everything well until fully mixed, making sure the spices are evenly distributed. Then I cover the jar and refrigerate it overnight.
In the morning, I give the oats a good stir. If they’re thicker than I like, I add a splash more milk to loosen them up. I enjoy them cold straight from the fridge, or sometimes I warm them gently in the microwave for about 30 seconds. For a little fun, I top mine with a gingerbread man cookie or a sprinkle of cinnamon and some nuts.
Servings and Timing
This recipe serves 1 and takes about 5 minutes to prepare. The oats need to chill for at least 6–8 hours (overnight) before serving.
Variations
I like switching up the flavor by using oat milk or coconut milk for extra creaminess. If I want more protein, I add a scoop of vanilla protein powder or extra Greek yogurt. For added texture, I stir in chia seeds or flaxseeds before refrigerating. Around the holidays, I sometimes crumble a gingerbread cookie on top for a festive touch.
Storage/Reheating
I keep the oats covered in the refrigerator for up to 3 days, which makes them great for meal prep. If I prefer them warm, I heat them in the microwave for 30–60 seconds, stirring halfway through. If the oats thicken too much, I simply stir in a little more milk before eating.
FAQs
Can I make this recipe dairy-free?
Yes, I use almond milk and a dairy-free yogurt alternative to keep it completely dairy-free.
Can I use steel-cut oats instead of rolled oats?
I don’t recommend it, since steel-cut oats need a longer soaking time and don’t soften the same way overnight.
What’s the best molasses to use?
I like using unsulphured molasses for its mild, rich flavor—it gives the oats that classic gingerbread taste without bitterness.
Can I make a larger batch?
Yes, I often double or triple the ingredients and portion them into jars for the week.
Do I need to cook the oats first?
No, rolled oats soften perfectly overnight in the liquid, so no cooking is needed.
Can I replace the molasses with something else?
If I don’t have molasses, I use a mix of maple syrup and a bit of brown sugar for a similar flavor.
Can I add toppings before refrigerating?
I prefer adding crunchy toppings like nuts or granola right before eating so they stay crisp.
Are these oats good for kids?
Yes, they’re mildly sweet and full of warming spices—kids usually love them.
How can I make them thicker?
I reduce the milk slightly or add a tablespoon of chia seeds before refrigerating.
Can I serve them warm instead of cold?
Yes, I warm them in the microwave for about 30 seconds to 1 minute, stirring halfway, until they reach the temperature I like.
Conclusion
I love how these Gingerbread Cookie Overnight Oats make mornings feel special without any extra effort. They’re creamy, spiced, and perfectly cozy—a delicious balance of indulgence and nourishment. Whether it’s the holiday season or not, this is one breakfast I look forward to every time I make it.
These Gingerbread Cookie Overnight Oats capture the cozy, spiced flavor of gingerbread cookies in a wholesome, creamy breakfast. Made with oats, Greek yogurt, molasses, and warm spices, they’re perfect for a festive, make-ahead morning meal.
Ingredients
1/2 cup rolled oats
1/2 cup almond milk (or milk of choice)
1/4 cup Greek yogurt
1 tablespoon molasses
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon vanilla extract
1 tablespoon maple syrup or honey (optional)
Gingerbread man cookie, for serving (optional)
Instructions
In a mason jar or bowl, combine rolled oats, almond milk, Greek yogurt, molasses, ginger, cinnamon, cloves, vanilla extract, and maple syrup or honey if using.
Stir thoroughly until well mixed and the spices are evenly distributed.
Cover the jar or bowl and refrigerate overnight, or for at least 6–8 hours.
In the morning, stir the oats and add a splash of milk if the texture is too thick.
Enjoy cold or warm in the microwave for 30–60 seconds.
Top with a gingerbread cookie, a sprinkle of cinnamon, or chopped nuts if desired.
Notes
Use dairy-free yogurt and plant-based milk for a vegan or dairy-free version.
Add chia seeds or flaxseeds before refrigerating for extra thickness and fiber.
Top just before serving to keep nuts or granola crisp.
Store in the refrigerator for up to 3 days for easy meal prep.
Warm in the microwave before serving if preferred hot.
