Description
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.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 320
- Sugar: 18g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 10mg
