Gingerbread Oats
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Gingerbread oats

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The holiday season (ie. cookie season) is here! We love gingerbread cookies and wanted to incorporate them into breakfast so these gingerbread overnight oats were born. Made just like your favorite overnight oats recipe but spiced with molasses, cinnamon, and ginger.
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Ingredients: • 40g (~1/2 cup) oats • 30g (~1 scoop) cinnamon cereal whey forward (sub w/another vegan/whey protein OR extra oats + 15g (~1 tbsp sweetener) 8g (~1/2 tbsp) + 5g (~1 tsp) sweetener (optional) • 1/4 tsp baking powder • 1/4 tsp gingerbread spice (mix of ground allspice, nutmeg, ginger, cloves & cinnamon) • 1/4 tsp vanilla extract • 60g (~1/4 cup) soy/greek yogurt • 60-120ml (~1/4-1/2 cup) + extra plant/dairy milk (less if using whey protein, more if using vegan protein) • 10g (~2 tsp) nut butter • 10g (~1 tbsp) flour Directions: Pour oats, protein powder, yogurt, baking powder, milk, 8g (~1/2 tbsp) sweetener, gingerbread spice, and vanilla extract into a blender. Blend till smooth. Mix flour, nut butter, 5g (~1 tsp) sweetener, and a dash of gingerbread spice toget
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INGREDIENTS • Oats: Old-fashioned oats are the most ideal oats to use for this oatmeal. Quick oats will work, the consistency may be a little different and the oats will cook more quickly. • Almond milk: You could your milk of choice. Regular whole milk, low-fat, fat-free, coconut milk, and oat milk will work. • Spices: Ground cinnamon, nutmeg, cloves, and ginger are used to give this oatmeal a gingerbread spice flavor. • Vanilla extract: Adds a warm flavor and enhances the flavors. • Maple syrup: I always prefer to use pure maple syrup as a natural sweetener but you could also use honey, agave syrup, coconut sugar, or brown sugar. • Molasses: Adds the signature gingerbread flavor. You can’t make Gingerbread Cookies without it so you’ll just need a tablespoon to add a subtle sweet
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· 3 servings Gingerbread overnight oats with a white chocolate magic shell is going to be your new favorite, easy breakfast for the holidays! ✨ . Holiday recipes don’t have to be complicated— this make-ahead breakfast is seriously so easy and delicious 😋 . Grab some oats, chia seeds, milk (i’m using 2%), spices, greek yogurt, molasses, and maple syrup. Split it between 3 containers and top with your favorite nut butter and melted white chocolate. Cover and store overnight and when you wake up you will have the most delicious, festive, and filling breakfast! . Mayfield milk comes from family farmers right in the community, and I love to support local, especially around this time of year. Be sure to pick some up on your next trip to the grocery store and give this one a try! #milkmakesitm
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Ingredients: 1/2 cup (gluten-free) oats (120 ml) 1/4 cup (lactose-free) low fat Greek yogurt (60 ml) 3/4 cup milk of choice (180 ml) 1 tablespoon chia seeds 2 teaspoons maple syrup or honey 1/2 - 1 teaspoon gingerbread spice, to taste 1/2 teaspoon vanilla extract • Toppings: 1/4 cup (lactose-free) low fat Greek yogurt (60 ml) optional: 1 gluten-free gingerbread cookie😋 • 1. Mix all the ingredients together 2. Let set in the fridge for at least two hours, or overnight 3. Add the toppings
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High-protein Gluten Free Gingerbread Overnight Oats - Healthy Breakfast Idea🤩
frosted gingerbread baked oats — the perfect winter breakfast✨ they’re gluten free, dairy free, and refined sugar free, and can be made sugar free and high protein as well! if you don’t want to sweeten the recipe with protein powder, feel free to use another granulated sweetener instead (coconut sugar, monk fruit, brown sugar, etc.). baked oats: • 1/2 cup oats or oat flour • 1/4 tsp salt • 2 TBS vanilla protein powder (or other sweetener, see notes below) • 1/2 tsp baking powder • 1/3 cup water or dairy free milk • 1 flax egg or regular egg • 1/2 tsp pure vanilla extract • 1 tsp gingerbread spice • 1 tbsp molasses (optional, but delicious) frosting: • 1/4 cup plain cream cheese or yogurt (i use dairy free) • 1 TBS vanilla protein powder (or other sweetener, see notes belo
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INGREDIENTS • 1 C old-fashioned oats • 1 C milk of choice (almond, oat, whole milk) • 1 tbsp brown sugar • 1 tbsp molasses • 1 tbsp Marine Collagen Peptides • 1 tsp vanilla extract • 1/2 tsp cinnamon • 1/4 tsp ginger • 1/4 tsp clove INSTRUCTIONS • 1. In a bowl, combine the oats with milk, light brown sugar, molasses, vanilla extract, cinnamon, ginger, and clove. Mix together really well. • 2. Place in an air-tight container and store in the fridge to soak and thicken overnight or at least 3 to 4 hours if you can't wait that long. • 3. The next morning, you can add granola or crushed gingerbread cookies on top, along with some whipped cream and a sprinkle of cinnamon to enjoy.
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Anyone else drooling over @moribyan's Gingerbread Overnight Oats?! 🤤
if you're a fan of dump and bake breakfast casseroles, these gingerbread baked oats are the perfect addition to your Christmas breakfast or brunch.
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20min · 2 servings INGREDIENTS • 1½ cup gluten free oat flour • 1 tbsp tapioca flour • 1½ tbsp ginger bread spice mix • 1 tsp baking powder • 1 cup almond milk • 2 tbsp maple syrup • ¼ cup vegan Greek yogurt • Gingerbread Spice Mix • 1 tbsp all spice • 1 tbsp ginger • 1 tbsp cinnamon • ½ tbsp cloves • ½ tbsp nutmeg
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Ingredients: • 1/2 mashed banana • 1 egg (optional: 1 tablespoon maple syrup) • 1/3 cup gluten-free oat flour (80 ml) • 2 tablespoons unsweetened cacao powder • 1 teaspoon gingerbread spice • 1/2 teaspoon baking powder • 1/3 cup almond milk (80 ml) • 1 piece of dark chocolate (I used 80% dark chocolate) Instructions: 1. Mix the banana and egg together 2. Add the dry ingredients and almond milk and stir until combined 3. Pour into a ramekin and add a piece of dark chocolate on top 4. Bake at 180 Celsius degrees (350 Fahrenheit) for about 15-20 minutes 5. Serve with Greek yogurt, for example! Save this recipe for later. @fitfoodieselma
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15min · 1 serving This is such a yummy breakfast idea for this holiday season✨🎄 Ingredients: • 1/2 mashed banana • 1 egg • 2 tbsp maple syrup • 1 tbsp peanut butter • 1/2 cup oat/almond flour (1,2 dl) • 1/2 tsp baking powder • 1 tsp gingerbread spice • 3 tablespoons crushed gingerbread cookies 1/4 cup almond milk (0,6 dl) Instructions: • 1. Mix the banana, egg, maple syrup and peanut butter together • 2. Add the dry ingredients and almond milk and stir until combined 3. Pour into a ramekin and bake at 180 C / 350 F for about 15-20 minutes ❤️ Follow for more easy recipes like this!
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