Looking for a quick and healthy breakfast idea for weekdays? This easy gingerbread overnight oats takes only a few minutes to prepare and it will keep you full in the morning!
After a year of neglecting overnight oats, I find myself eating them constantly over the last few weeks. For those of you who have never tried overnight oats before, picture a thick yogurt parfait. You soak oatmeal in milk and yogurt overnight and the oats will soften as it picks up moisture from the other ingredients. Overnight oats are insanely easy to make and they’re very satisfying.
Because we’re in the holiday season, I’ve been infusing my overnight oats with Christmas flavors: cinnamon, ginger, cloves and even molasses! You don’t have to be very precise with your ingredients when it comes to overnight oats. In fact, I usually just eyeball the ingredients. After you make this recipe a few times, you’ll probably do the same!
I usually top my overnight oats with a ton of fresh fruit and nuts. Sometimes, I’ll throw in some dried fruit with the oats overnight so that they plump up the next day. As you can see, there’s no wrong way to enjoy overnight oats. Feel free to adjust the spices to your taste. This recipe is meant for 1 serving, but you can double or even triple the recipe and make the oats a few days ahead.
MASTERING MY MISTAKES / COOKING NOTES
- Is it really necessary to refrigerate this overnight? It depends on your preference. The oats take some time to soften, so the texture is better if you let it soak in yogurt for a at least a few hours or overnight. At least, that’s how I like it. If you forgot about preparing them overnight and you are pinched for time, you can mix the almond milk and yogurt with quick-cooking oatmeal. Let everything sit for about 10 to 20 minutes so that the oats have time to soften.
- Variations: If you have some pumpkin or butternut squash puree lying around, mix it in with the oats! It adds a lovely flavor. Mashed sweet potatoes are great, too.