Gingerbread Overnight Oats
A creamy and nutritious breakfast that captures the warm flavors of gingerbread, perfect for the holiday season.
Equipment
- Mixing Bowl or Mason Jar
- Spoon
- Refrigerator
Ingredients
- 1/2 cup Rolled Oats
- 1 cup Unsweetened Almond Milk
- 1/4 cup Plain Full-Fat Greek Yogurt
- 1 scoop Plant-Based Vanilla Protein Powder
- 1 tsp Molasses
- 1/2 tsp Cinnamon
- 1/4 tsp Ginger
- Pinch Nutmeg
- Pinch Cloves
- Pinch Salt
Instructions
- Gather all your ingredients to ensure a smooth preparation process.
- In a mixing bowl or mason jar, add the rolled oats as the base.
- Pour in the unsweetened almond milk and add the Greek yogurt for creaminess.
- Add the plant-based vanilla protein powder, molasses, cinnamon, ginger, nutmeg, cloves, and salt.
- Stir the mixture well to combine all ingredients thoroughly. If using a mason jar, secure the lid and shake to mix.
- Cover the bowl or seal the jar and place it in the refrigerator to soak overnight, or for at least 4 hours.
- When ready to eat, remove from the fridge, give it a quick stir, and add any desired toppings.
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Notes
Store in the refrigerator and consume within 3 to 5 days for optimal freshness.