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Two jars of gingerbread overnight oats topped with raisins, pecans and cinnamon.

Gingerbread Overnight Oats Recipe: 5-Minute Prep, No Cooking

Cozy gingerbread overnight oats with molasses, cinnamon, ginger and chia take 5 minutes to mix and chill overnight — a no-cook holiday breakfast for busy December mornings.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 cup old-fashioned rolled oats not instant
  • 1 1/4 cups unsweetened almond milk or low-fat milk
  • 1 tbsp chia seeds
  • 1 tbsp hemp hearts optional
  • 1 tbsp unsulphured molasses mild, not blackstrap
  • 1 tbsp maple syrup plus more to taste
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1 pinch salt
  • 2 tbsp raisins or chopped pecans optional topping

Method
 

  1. Whisk the almond milk, molasses, maple syrup, vanilla, cinnamon, ginger, cloves and salt in a medium bowl until the molasses dissolves.
  2. Stir in the oats, chia seeds and hemp hearts until evenly combined, pressing out any chia clumps.
  3. Divide between two 12-ounce jars, seal, and refrigerate at least 4 hours or overnight, up to 4 days.
  4. Stir well before eating and loosen with a splash of almond milk if it is too thick.
  5. Top with raisins or chopped pecans and an extra pinch of cinnamon, if you like.