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Gingerbread Overnight Oats Recipe

Gingerbread Overnight Oats

iamwinfred
These Gingerbread Overnight Oats capture all the cozy spices of gingerbread cookies in a wholesome, make-ahead breakfast that's ready when you wake up. Real molasses adds deep, rich sweetness while ginger, cinnamon, and cloves bring unmistakable gingerbread warmth to creamy rolled oats—packed with fiber and protein, with just five minutes of hands-on prep the night before.
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Prep Time 5 minutes
Cook Time 0 minutes
Overnight chilling 8 hours
Total Time 5 minutes
Course Breakfast
Cuisine American
Servings 2 servings
Calories 285 kcal

Equipment

  • Mason jars or airtight containers 2 jars, 16 oz each
  • Measuring cups and spoons
  • Mixing spoon or small whisk
  • Refrigerator

Ingredients
  

  • 1 cup rolled oats old-fashioned oats work best; about 90g
  • 1 cup milk dairy or non-dairy; about 240ml
  • 2 tablespoons molasses blackstrap recommended; about 40g
  • 1 tablespoon maple syrup about 20g
  • 1 teaspoon ground ginger about 2g
  • 1/2 teaspoon ground cinnamon about 1.3g
  • 1/4 teaspoon ground cloves about 0.5g
  • 1/4 teaspoon vanilla extract about 1.25ml
  • salt pinch
  • 2 tablespoons chia seeds optional, for extra thickness; about 20g
  • toppings chopped pecans, sliced bananas, whipped cream, or candied ginger

Instructions
 

  • Add rolled oats, ground ginger, cinnamon, cloves, and salt to a mason jar (add chia seeds now if using). Stir to distribute spices evenly throughout the oats.
  • Pour in the milk, then add the molasses, maple syrup, and vanilla extract. Don't worry if it looks slightly separated at first.
  • Stir vigorously for about 30 seconds until fully combined, making sure no molasses pools at the bottom. Scrape down the sides of the jar and break up any spice clumps.
  • Seal the jar tightly and refrigerate for at least 6 hours, ideally overnight (8–12 hours), until the oats are soft and creamy and the spices have melded.
  • Stir before eating; add a splash of milk if too thick. Enjoy cold from the jar or microwave 60–90 seconds for warm oats, then add your favorite toppings.

Notes

  • Use old-fashioned rolled oats: quick oats get too mushy, and steel-cut oats stay too chewy even after 12 hours.
  • Don't skip the molasses—it's what gives these oats their authentic gingerbread flavor. Brown sugar won't provide the same depth.
  • Adjust the spice level to taste; an extra 1/2 teaspoon of ginger adds more kick.
  • Stir thoroughly for at least 30 seconds so the spices don't clump.
  • Let them sit at least 6 hours, but overnight (8–12 hours) is ideal for the best texture and flavor.
  • Enjoy warm or cold—microwave 60–90 seconds and add a splash of milk if dry after heating.
  • Store sealed jars in the refrigerator for up to 5 days; they taste even better after the first night.
  • Freeze for up to 3 months, though the texture changes slightly when thawed.
  • Make 4–5 jars on Sunday for easy breakfasts all week.
  • Use certified gluten-free oats if needed, as regular oats may have cross-contamination risk.

Nutrition

Serving: 1BowlCalories: 285kcalCarbohydrates: 52gProtein: 8gFat: 6gSaturated Fat: 1gSodium: 105mgFiber: 8gSugar: 18gCalcium: 15mgIron: 20mg
Keyword gingerbread breakfast, gingerbread overnight oats, make ahead breakfast, molasses oats, overnight oats recipe
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