This time I’m getting in the mood for something spicy and sweet and a little more fall/winter now that we’re getting closer to fall. Up next is this delicious gingerbread overnight oats recipe. It’s all the flavor of a gingerbread cookie in a breakfast-friendly format! Oh, and I even topped it with cookies to really seal the deal. Mmm cookies. That totally reminds me of this line from Buffy, if anyone else is a fan: “maybe its mmm’fashnik like mmm cookies!” 😉
As always, you can either eat this straight up cold out of the fridge (the usual way, and my fave), or heat it up as you like. It’s so creamy and rich that it’s awesome cold.
And it’s super portable — bonus. Make a bunch ahead of time in portable jars and pop ’em in your bag for work.
The base recipe of this is pretty simple and customizable. I have made it without the Greek yogurt for lazy reasons and it was almost as thick and creamy, so feel free to omit for budget, calorie, or dietary reasons. Here’s the base overnight oats recipe (the full recipe is further down):
⅓ cup plain Greek yogurt
½ cup old-fashioned rolled oats
⅔ cup unsweetened milk of your choice
1 Tbsp chia seeds (I like these and these)
½ tsp vanilla extract
Pinch of salt
0-2 Tbsp honey or maple syrup (or sweetener of your choice, I use stevia)
Mix it all up and refrigerate for at least 4 hours.
Keep scrolling for the full gingerbread overnight oats recipe!
I invested in some cheapie resealable jam jars to make it easy. Here are what I’d recommend if you’re going the jam jar route:
• 8-ounce Ball Crystal Jelly Jars: this batch made two servings in these smaller jars. It’s a perfect size for breakfast. They’re light, easy to seal, and perfect for tossing into a lunch bag or stacking in the fridge. These are the ones shown in the photos.
• These would also be great for half batches: Weck 742 Mold Jar — 1/2 Liter, Set of 6
• 16-ounce Ball Crystal Jelly Jars: this batch would fill this jar pretty well for larger appetites.
- ½ cup rolled oats
- ⅔ cup unsweetened milk of choice (I used cashew)
- 1 Tbsp chia seeds (I used these)
- ⅓ cup plain Greek yogurt (optional, omit for vegan option)
- ½ tsp vanilla extract
- Pinch of salt
- 0-2 tbsp honey, maple syrup, or 1 tsp sweetener of your choice
- 1 Tbsp blackstrap molasses
- 1/4 tsp ground ginger
- 1/2 tsp cinnamon
- 1 Tbsp raisins
- Whisk together all ingredients in a medium-sized mixing bowl. Spoon into a jar with a tight-fitting lid (like these 8 oz quilted jars).
- Close and refrigerate for at least 4 hours, top with a few crumbles of ginger snap cookies before serving, and enjoy! These can be made a few days ahead of time for easy weekday breakfasts.
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!