What could be better than waking up on a cold winter morning to the warm flavors of gingerbread? This recipe is so easy that anyone can make and enjoy it. It could almost be eaten for dessert. These overnight oats are decadent and thick because of the molasses. They taste like homemade gingerbread cookies. You can find the recipe for Gingerbread spice in my last post. The sweet and spicy fragrance of this oatmeal is enough to get anyone out of bed. The chia seeds keep you full and add fiber and omega 3’s. I’m all for having a warm, sweet breakfast every now and then during the holiday season. I like to make overnight oats in a mason jar so that I can grab them and go if needed. If you don’t have molasses, you can substitute maple syrup instead. Don’t forget to take a pic and tag @thefriendlyepicurean if you make them!
Gingerbread Overnight Oats
- 1 cup rolled oats
- 3 tbs chia seeds
- 2 cups light coconut milk (may substitute with any nut milk)
- 1 tbs molasses (unsulphured)
- 2 tbs agave syrup
- 1/2 tsp vanilla extract or seeds of 1/2 vanilla bean
- 1 tsp Gingerbread Spice (see previous recipe)
In a medium sized bowl whisk together coconut milk, molasses, agave syrup, vanilla extract, and Gingerbread spice. Next add oats and chia seeds and whisk vigorously. Pour evenly into 2 mason jars and refrigerate overnight, covered. Makes 2, 1 cup servings.
- Approximate calories per serving: 450 cal