How to Make Gingerbread Overnight Oats for a Festive Winter Breakfast

Gingerbread overnight oats are the ultimate cozy breakfast for winter. Here’s how to make them at home.

Once the holiday season hits, cookies are top of mind. Decorated sugar cookies and easy peanut butter kisses always make the lists, but gingerbread cookies are often the true indicator that Christmas merriment has begun. Classic gingerbread cookies can be crunchy or soft, decorated or plain. But no matter your texture preference, every gingerbread recipe always includes molasses and a mixture of warm baking spices for great flavor.

If you’re looking for a delicious winter breakfast that mimics those seasonal flavors, look no further. This recipe for gingerbread overnight oats is the perfect way to enjoy dessert but as a hearty breakfast to fill you up on chilly winter days. (And if you haven’t tried this breakfast prep idea yet, these are some of our favorite overnight oats recipes.)

Key Ingredients in Gingerbread Overnight Oats

Rolled oats: As the base of this recipe, rolled oats are the key ingredient for gingerbread overnight oats. Rolled oats or old-fashioned oats are larger and thicker, which are best for liquid absorption. It’s best to skip quick or instant oats for this recipe.
Milk: Milk introduces liquid to the mixture. You can choose to use whole or 2% milk, or you can opt for a nondairy milk.
Cinnamon, ginger and clove: This combination of spices is what brings out the flavor of these overnight oats. You can choose to increase or decrease the amount based on how strong you prefer the gingerbread flavor to be.
Molasses: Molasses is a main ingredient for making gingerbread cookies, and it’s a highlight in this recipe as well. The thick syrup adds a robust flavor and a touch of sweetness to the overnight oats mixture. And besides, having a jar of it means you can make even more amazing molasses recipes.

Gingerbread Overnight Oats Recipe

This recipe makes two servings but can easily be doubled for extra servings.

Ingredients

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1 cup rolled oats
4 tablespoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon clove
3/4 cup milk
4 tablespoons Greek yogurt
1 tablespoon molasses

Directions

Step 1: Mix the dry ingredients

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In a small bowl, combine the oats, brown sugar, cinnamon, ginger and clove. Whisk to combine.

Step 2: Add the wet ingredients

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Mix in the milk, Greek yogurt and molasses.

Step 3: Chill oats overnight

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If you’d like individual servings, divide the mixture into small jars with lids. The mixture can also be kept in the bowl and covered with a lid. Let the oats sit overnight in the fridge or for at least four hours. Top with a drizzle of molasses and walnuts, if desired, before serving.

How to Store Gingerbread Overnight Oats

Overnight oats should be stored in the fridge. Because the mixture contains dairy, it should not be left out at room temperature for too long. Store the oats in airtight containers in the fridge for up to three days.

Tips for Making Gingerbread Overnight Oats

Can overnight oats be made dairy-free?

This recipe can be made by using regular milk, or you can swap it out for an even amount of almond milk or oat milk. The Greek yogurt can also be omitted to make these overnight oats entirely dairy-free.

Are gingerbread overnight oats healthy?

Overnight oats can be part of a balanced diet. The base of oats provides great fiber, and the addition of Greek yogurt makes these oats creamy and protein-rich. This recipe relies on brown sugar for sweetness, but that can be reduced or omitted if desired.

What else can I add to my gingerbread overnight oats?

This recipe provides a great base for flavorful gingerbread overnight oats. However, it is entirely customizable. Consider adding chia seeds or crushed pecans or walnuts to the mixture. If you’d prefer a sweeter batch of overnight oats, add additional brown sugar or swap the brown sugar for pure maple syrup (These are the best maple syrups you can buy). If you want to turn these overnight oats into dessert, serve them topped with whipped cream and crumbled pieces of gingerbread cookies—or a whole decorated gingerbread cookie for pretty presentation!

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