Go Back

Gingerbread overnight oats

Course Breakfast
Cuisine American
Keyword gingerbread breakfast, holiday overnight oats, molasses oatmeal, protein overnight oats
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 serving
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

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.