Gingerbread overnight oats
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Oats soaked with molasses, ginger, cinnamon and Greek yogurt for a holiday flavor. Top with more yogurt and crushed gingerbread cookies.
Ingredients
- ½ cup rolled oats
- 1 cup milk (unsweetened almond milk in the original)
- ¼ cup plain full-fat Greek yogurt
- 1 scoop (25 grams) plant-based vanilla protein powder
- 1 teaspoon molasses
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- Pinch of nutmeg
- Pinch of cloves
- Pinch of salt
Equipment
- mason jars
Directions
- Put everything in a bowl or mason jar and stir to mix. If you are using a jar, put on the lid and shake.
- Chill overnight, or for a few hours, to soak.
- Before serving, add a dollop of Greek yogurt and crushed gingerbread cookies on top.
Notes
Sealed in the refrigerator; should last for up to 5 days, best days 1 to 3. Holiday flavor.
Nutrition
Serving: 381g | Calories: 360kcal | Carbohydrates: 41g | Protein: 38g | Fat: 5.8g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 7.9mg | Sodium: 245mg | Potassium: 685mg | Fiber: 6.5g | Sugar: 9.2g | Vitamin A: 6.4IU | Vitamin C: 0.1mg | Calcium: 700mg | Iron: 3.5mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ¼ cup plain full-fat Greek yogurt counted as nonfat Greek yogurt, plant-based vanilla protein powder counted as whey protein powder, 30 g scoop. Brands and portions vary, so use it only as an approximation.