Gingerbread Overnight Oats for a Winter Breakfast


1 cup rolled oats 4 tbsp brown sugar 1 tsp cinnamon 1/2 tsp ginger 1/2 tsp clove 3/4 cup milk 4 tablespoons Greek Yogurt tbsp molasses

Holidays bring cookies to mind. Cookie lists generally include decorated sugar cookies and quick peanut butter kisses, but gingerbread cookies are often the actual sign of Christmas. 

Crispy, soft, ornamented, or plain gingerbread cookies are classic. No matter your texture preference, every gingerbread recipe has molasses and toasty baking spices for flavor.

Look no further for a great winter breakfast with seasonal flavors. On cold winter days, gingerbread overnight oats are the perfect dessert and breakfast. In case you haven't tried overnight oats, here are some of our favorite recipes.

Gingerbread overnight oats start with rolled oats. Rolled or old-fashioned oats absorb liquid better due to their size and thickness. Avoid quick or fast oats for this dish.

Milk: Milk liquidifies the mixture. You can use full, 2%, or nondairy milk. Ginger, cinnamon, clove: This spice blend enhances the overnight oats' flavor. Increase or decrease the amount depending on how strong you want the gingerbread flavor.

For individual servings, divide the mixture into small lidded jars. Mixture can be kept in bowl with lid. Leave the oats in the fridge overnight or for four hours. If desired, sprinkle molasses and walnuts before serving.

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