Gingerbread overnight oats.
Can we seriously just snuggle up and eat this for the rest of the year?
Because I am totally making this a THING.
It’s seriously like eating a cookie for breakfast.
I know, I know. Just what we need this time of year.
Except it is. Because it takes less than five minutes to prepare. Then you can spend your night dreaming of those perfectly delicious, sweet-and-spicy cookies. And when you wake up with barely enough time to get ready for the day, throw dinner in the crockpot, take the dog out, move the freaking elf, and wake your children up – you’ll be thankful that breakfast is prepared and in the refrigerator.
Waiting just for you.
This breakfast is on the sweeter side, but it has no more sugar than my crazy coconut overnight oats I made for you this past summer. I kept the same oatmeal base: old fashioned oats, vanilla protein powder, whole plain Greek yogurt, and unsweetened almond milk, but swapped out the sugar and flavors for ingredients you would find in old-fashioned ginger cookies. And the best part is? The fiber from the oats will keep you full throughout the morning, especially while you’re running around trying to get everything done before Christmas – how is it 6 days away!?, the molasses gives you an electrolyte boost from all that potassium, and the ginger will help to ease inflammation.
But let’s not forget about the most important part.
You’re eating a stinking cookie for breakfast.
Gingerbread Overnight Oats
- 2 c. old fashioned oats
- 1/2 c. vanilla protein powder
- 1 c. whole plain Greek yogurt
- 2 c. unsweetened almond milk
- 1/4 c. brown sugar
- 1/4 c. molasses
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/8 tsp. allspice
Mix all of the ingredients into a large bowl. Divide oatmeal mixture into four containers, such as a mason jar. Refrigerator overnight for best results.
If you prefer your oats served warm, you can always pop your container into the microwave and warm up to desired temperature.