These Gingerbread Overnight Oats are perfect for gingerbread lovers! This quick and good-for-you breakfast is mixed with warm spices like ground cinnamon, ginger, and cloves, and a hint of molasses to give all the flavor of a gingerbread cookie to overnight oatmeal. It only takes 5 minutes to prep and will keep you full all morning! Enjoy during the holidays or all winter long topped with Pumpkin Spice Whipped Cream and a gingerbread man cookie!
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Why This Recipe is So Good
- Quick and easy breakfast for busy mornings – It’s a simple grab-and-go breakfast that only takes 5 minutes to prep the night before. These gingerbread overnight oats are filling, delicious and perfect for when you need to get out of the house quickly.
- Meal prep several jars at the beginning of the week since they’ll keep for up to 5 days in the fridge.
- It tastes like gingerbread! All the spices, molasses, and vanilla extract contribute to giving these classic overnight oats a festive holiday and winter flair!
Recipe Ingredients
- Spices – Warm spices like ground cinnamon, ground cloves and of course ground ginger really make these overnight oats taste like gingerbread.
- Molasses – Enhances the gingerbread flavor. Use dark molasses instead of blackstrap for a less bitter molasses flavor.
- Rolled oats – Old-fashioned rolled oats or thick-cut rolled oats give the best texture. Steel-cut oats are too hard to eat without cooking first and instant oatmeal or quick oats break down too much.
- Milk – Whole dairy milk or use a plant-based alternative like unsweetened almond milk.
- Sweetener – Maple syrup or liquid stevia keeps this recipe plant-based (if you use dairy-free milk), but honey can be used instead.
How to Make Gingerbread Overnight Oats
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
- Pour milk, maple syrup, vanilla extract, spices, and salt into a mason jar. Use a milk frother to stir together all the spices or seal your jar with a lid then shake until the spices are well incorporated.
- Stir in rolled oats and chia seeds then top with a lid.
- Refrigerate for at least 4 hours or overnight.
- The next day, enjoy topped with pumpkin spice whipped cream and gingerbread cookies.
Frequently Asked Questions —
Switch up the flavor of classic overnight oats with the seasons. Make Matcha Overnight Oats in the spring and summer, Sweet Potato Overnight Oats in the fall, and gingerbread oats in the winter. Spices, nuts and seeds, and even whipped cream can give you overnight oats a different and delicious flavor.
You can, but I found that yogurt (Greek yogurt and regular yogurt) gave my oatmeal a sour flavor that I didn’t like mixed with the other ingredients. A scoop of vanilla protein powder can be used without impacting the flavor too much.
Looking For More Recipes?
- Ninja Creami Gingerbread Ice Cream
- Sweet Potato Overnight Oats
- Matcha Overnight Oats
- Pumpkin Spice Oatmeal
- Pumpkin Spice Banana Bread
- Ninja Creami Pumpkin Spice Ice Cream
- Pumpkin Spice Whipped Cream
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Gingerbread Overnight Oats
Equipment
- 1 Mason jar
- Medium mixing bowl
- Whisk or milk frother
Ingredients
- ¾ cup whole milk or milk of choice
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon molasses
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1 pinch salt
- 1 teaspoon chia seeds
- ½ cup rolled oats
Optional
- Crushed gingerbread cookies
- Granola
- Whipped cream regular or pumpkin spice flavored
Instructions
- Into a mason jar, pour milk, maple syrup, vanilla extract, molasses, spices, and salt. Whisk together until all the spices are combined. You can use a milk frother or seal the jar with lid then shake until all the spices are combined. Sometimes the spices will sit on top of the milk and make it take longer to whisk together.
- Next, stir in chia seeds and rolled oats. Top with a lid then refrigerate for at least 4 hours or overnight.
- Stir your oats before serving topped with whipped cream and gingerbread cookies.
Notes
How To Store/ Make Ahead
Store in the refrigerator for up to 4 – 5 days in an airtight container. The longer overnight oats sit in the fridge the more liquid they will soak up. Add a splash of extra milk if desired before serving. Meal prep instructions: This recipe makes 1 serving of overnight oats, double, triple, or quadruple this recipe to meal prep for the week. Make the recipe like usual then store oats in separate mason jars sealed with a lid. I like to use these mason jars and these reusable lids. Oats can be stored in the fridge for up to 4 – 5 days but are best enjoyed within 3 days since the longer your oats sit in the fridge the more they will soften and soak up the liquid.Tips and Tricks
- Molasses: Use dark molasses instead of blackstrap molasses. Dark molasses has a sweet rich flavor but blackstrap molasses can have a bitter flavor – only use it if you like the flavor of it.
- Spices: The spices, as well as the molasses really make these overnight oats taste like gingerbread. Serve with gingerbread cookies to enhance the gingerbread flavors.
- Rolled oats: Use old-fashioned rolled oats or thick-cut oats, avoid steel-cut oats because they are too hearty to eat without cooking, and instant oatmeal or quick oats because they will soak up the liquid and break down too much.
- Milk: I used whole dairy milk, but any plant-based milk alternative will work fine.
- Sweetener: Maple syrup is used to naturally sweeten the oats, but honey or stevia can be used instead.
- Protein: I didn’t add yogurt to these oats because it gave them a sour taste that I didn’t love. A scoop of protein powder can be a better option to add extra protein without affecting the flavor.
- Make it dairy-free and vegan: Use maple syrup instead of honey and dairy-free milk. If you want to use protein powder make sure it’s plant-based.
- Make it gluten-free: Use certified gluten-free rolled oats.
Nutrition
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.
