Gingerbread Cookie Overnight Oats
I love making seasonal flavors of my go-to breakfasts, it’s such an easy hack to keep from falling into the food fatigue cycle. These gingerbread overnight oats taste just like a gingerbread cookie! Feel free to add in or top with whatever sounds good, but don’t skip in the vanilla protein! It’s what makes them a balanced breakfast and will keep you fuller longer.
GINGERBREAD COOKIE OVERNIGHT OATS
4
servings10
minutes6+
hoursI love making seasonal flavors of my go-to breakfasts, it’s such an easy hack to keep from falling into the food fatigue cycle. These gingerbread overnight oats taste just like a gingerbread cookie! Feel free to add in or top with whatever sounds good, but don’t skip in the vanilla protein! It’s what makes them a balanced breakfast and will keep you fuller longer.
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Ingredients
2 cups gluten-free rolled oats
65 grams vanilla protein powder (about 3/4 cup)*
1/4 cup chia seeds
1 tablespoon gingerbread spice mix (recipe below)
2 1/2 cups unsweetened milk of choice
2 tablespoons pure maple syrup
2 cups whole milk or low-fat Greek yogurt (or dairy-free yogurt), for topping
- Gingerbread spice mix
3/4 teaspoon allspice
3/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
pinch ground black pepper
Directions
- Make the gingerbread spice mix: In a small bowl, combine all the spices.
- In a large bowl, combine the oats, protein powder, chia seeds, and gingerbread spice mix. Add the milk and maple syrup, and whisk until fully incorporated.
- Divide the oats mixture evenly among 4 containers or jars with lids. Refrigerate at least 6 hours or overnight. Keep the jars refrigerated until serving.
- Top each serving with 1/2 cup of Greek yogurt to serve.
Notes
- Protein Powder: I used Clean Simple Eats vanilla protein for this. If you are not using protein powder, I recommend upping the maple syrup to 1/4 cup, since the flavored protein adds sweetness.
- Servings: If you’d like to make just one serving, divide the ingredients by 4 and add everything to a jar.
- Optional toppings: gingerbread cookie crumble, diced apple, cookie butter
- Make it warm: If overnight oats aren’t your thing, prepare these as a warm breakfast. Prepare ½ cup of oats on the stovetop of microwave, Remove from heat and stir in 1 small scoop of protein powder, 1 teaspoon maple syrup, ¼ teaspoon of the gingerbread spice mix and a splash of milk of choice. Stir to evenly combine. Top with Greek yogurt or your choice of toppings.
- Spice level: Reduce the spice mix added by half if you prefer a less-spiced flavor.
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Can you give instructions on how to make individual ones? Doing batch this way made it really hard to pour into each jar the same mix of oat and liquid, and it came out all wonky. Thank you!
Hi Holly! You can definitely make them individually, it would just be each ingredient divided by 4.
Hi! To make without protein powder do I need to alter any of the liquid amounts? Thanks!
Would I need to do anything different using steel cut oats? I’m diabetic and they have a lower glycemic index so I usually prefer those and their texture. I like warm oats but usually prep them for fridge and warm each morning. Thanks!!
This is my favorite overnight oats recipe yet! So delicious and tastes like a cookie without the extra sugar. I will be making this on repeat!
Wondering where you get your glass containers?