I’ve always been that person who struggles to get out of bed in the morning, especially during those cold winter months when the sun isn’t even up yet. But last December, I stumbled upon a breakfast solution that literally changed my mornings.
My neighbor brought over some gingerbread cookies, and as I savored those warm spices, I thought: why can’t breakfast taste like this every day? That’s when I decided to transform those classic holiday flavors into my go-to morning meal with this Gingerbread Overnight Oats Recipe.
Now I wake up to the smell of cinnamon and ginger wafting from my fridge, and getting out of bed suddenly feels a lot easier. The best part is that I make these the night before, so there’s literally zero cooking involved in the morning.
This recipe combines creamy oats with the perfect blend of molasses, ginger, cinnamon, and nutmeg. It’s like eating a gingerbread cookie for breakfast, except you won’t feel guilty about it because it’s actually good for you.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 5 minutes |
| Cook Time | 0 minutes (overnight chill) |
| Total Time | 5 minutes (plus overnight chill) |
| Servings | 2 jars |
| Difficulty Level | Easy |
Why You’ll Love This Gingerbread Overnight Oats Recipe
I’ll be honest: I was skeptical about overnight oats at first. The texture seemed strange to me, and I couldn’t imagine eating cold oatmeal.
But after my first spoonful of these gingerbread overnight oats, I was completely sold. The oats soften perfectly overnight, creating this creamy, pudding-like consistency that’s nothing like the mushy oatmeal I remembered from childhood.
- Zero morning effort required: Just grab your jar from the fridge and eat. No pots, no pans, no cleaning up before you’ve had your coffee.
- Packed with warm holiday spices: The combination of ginger, cinnamon, cloves, and nutmeg creates that nostalgic gingerbread flavor without any artificial ingredients.
- Naturally sweet and satisfying: The molasses and maple syrup give you just enough sweetness to feel like a treat while keeping your blood sugar steady throughout the morning.
- Meal prep friendly: Make four or five jars on Sunday night and you’re set for the entire work week. I usually make a big batch every weekend.
- Customizable to your preferences: Add extra protein, switch up the milk, throw in your favorite toppings. This recipe is incredibly forgiving and adapts to whatever you have on hand.
- Budget-friendly: Most of these ingredients are pantry staples, and oats are one of the most economical breakfast options you can find.
You might also enjoy: Pumpkin Overnight Oats
Ingredients
I learned through trial and error that the quality of your ingredients really matters here. The first time I made these, I used old spices from the back of my cabinet, and the flavor was just okay. When I invested in fresh ground ginger and Ceylon cinnamon, the difference was incredible.
For the Base:
- 1 cup (90g) old-fashioned rolled oats
- 1 cup (240ml) milk of choice (I use whole milk for extra creaminess, but almond or oat milk works great)
- ½ cup (120g) Greek yogurt (plain, full-fat recommended)
- 2 tablespoons (30ml) pure maple syrup
- 1 tablespoon (15ml) unsulphured molasses
- 1 tablespoon (10g) chia seeds
- 1 teaspoon (5ml) pure vanilla extract
For the Spice Blend:
- 1 teaspoon (2g) ground ginger
- 1 teaspoon (3g) ground cinnamon
- ¼ teaspoon (0.5g) ground nutmeg
- ¼ teaspoon (0.5g) ground cloves
- Pinch of fine sea salt
Optional Toppings:
- Chopped pecans or walnuts
- Fresh sliced banana
- A dollop of Greek yogurt
- Crystallized ginger
- A sprinkle of cacao nibs
- Extra drizzle of maple syrup
Read Also: Steel Cut Overnight Oats Recipe
Kitchen Equipment Needed
You really don’t need much for this recipe, which is one of the reasons I love it so much. I remember spending way too much money on fancy kitchen gadgets when I first started cooking, only to realize that the simplest tools work best for everyday meals.
- 2 mason jars or airtight containers (16 oz/500ml each)
- Measuring cups and spoons
- Small bowl for mixing
- Whisk or fork
- Spoon for stirring
That’s literally it. No blender, no stovetop, no oven. Just mix and refrigerate.
Recommended Products for This Recipe
After making this recipe dozens of times, I’ve found a few products that really elevate the final result. These aren’t necessary, but they do make a noticeable difference in flavor and convenience.
1. Bob’s Red Mill Organic Old Fashioned Rolled Oats
Not all oats are created equal, and I learned this the hard way when I used quick oats once and ended up with a mushy, unappetizing mess. Bob’s Red Mill oats have the perfect texture and they’re certified organic, which means you’re avoiding any pesticide residue. They maintain just the right amount of chew even after sitting overnight.
2. Grandma’s Original Unsulphured Molasses
The molasses is what gives these overnight oats that authentic gingerbread flavor, so you want a quality product. Grandma’s Original has been my go-to for years because it’s not overpowering and has a smooth, rich sweetness. The unsulphured variety is milder and more pleasant than blackstrap, which can be quite bitter.
3. Simply Organic Ground Ginger
Fresh spices make such a huge difference in this recipe. Simply Organic’s ground ginger is potent and aromatic, and a little goes a long way. I store mine in the freezer to keep it fresh longer, and it lasts for months without losing its punch.
4. Ball Wide Mouth Mason Jars (Set of 12)
I use these jars for everything from overnight oats to storing leftovers to packing lunches. The wide mouth makes it easy to eat directly from the jar, and they’re dishwasher safe. I always keep a dozen on hand because they’re so versatile.
For more breakfast inspiration, try this Protein Overnight Oats Recipe.
Step-by-Step Instructions: How to Make Gingerbread Overnight Oats
The process is so simple that my roommate, who claims she “can’t cook,” now makes these every week. I’ve broken down each step to be as clear as possible so you can’t mess this up.
1. Combine Your Dry Ingredients
- Measure out 1 cup of rolled oats and divide them between your two mason jars (½ cup per jar).
- In a small bowl, whisk together all your spices: ground ginger, cinnamon, nutmeg, cloves, and a pinch of salt.
- Add half of this spice mixture to each jar on top of the oats.
- Sprinkle ½ tablespoon of chia seeds into each jar.
- Give each jar a gentle shake to distribute the spices and seeds evenly through the oats.
The chia seeds are optional, but I highly recommend them. They absorb liquid and create this wonderful pudding-like texture while adding fiber and omega-3 fatty acids.
2. Mix Your Wet Ingredients
- In your small mixing bowl, combine ½ cup of milk with ¼ cup of Greek yogurt.
- Add 1 tablespoon of maple syrup and ½ tablespoon of molasses.
- Pour in ½ teaspoon of vanilla extract.
- Whisk everything together vigorously until the yogurt is completely smooth and there are no lumps.
I learned the hard way that if you don’t mix the wet ingredients separately first, you’ll end up with chunks of yogurt floating around. Not appetizing.
3. Assemble Your Overnight Oats
- Pour half of your wet mixture into each mason jar over the oat and spice mixture.
- Use a spoon to stir everything together thoroughly, making sure you scrape the bottom of the jar.
- Press down gently with your spoon to ensure all the oats are submerged in the liquid.
- If the mixture seems too thick, add a splash more milk (1-2 tablespoons per jar).
The consistency should look like thick pancake batter at this point. Don’t worry if it seems liquidy because the oats will absorb most of the moisture overnight.
4. Refrigerate and Wait
- Seal your jars tightly with their lids.
- Place them in the refrigerator for at least 4 hours, but preferably overnight (8-12 hours is ideal).
- Resist the temptation to eat them early. I tried this once after just 2 hours, and the oats were still too crunchy.
The magic happens while you sleep. The oats soften, the spices meld together, and all those flavors intensify. I usually make mine around 9 PM and they’re perfect by 7 AM.
5. Serve and Enjoy
- Remove your jar from the fridge and give it a good stir (the mixture may have settled).
- Add your favorite toppings: I love chopped pecans and a sliced banana, but get creative.
- You can eat them cold straight from the jar, or if you prefer them warm, microwave for 30-60 seconds.
- Add an extra drizzle of maple syrup if you want more sweetness.
I usually eat mine cold because that’s the whole point of overnight oats, but on really chilly mornings, warming them up feels extra comforting.
This recipe pairs beautifully with Hot Chocolate on cold winter mornings.
Tips for The Best Gingerbread Overnight Oats
I’ve made this recipe probably 50 times by now, and I’ve picked up a few tricks along the way that really make a difference. Here’s what I wish someone had told me before my first attempt.
- Use full-fat Greek yogurt if possible: I tried making these with fat-free yogurt once to save calories, and they turned out watery and unsatisfying. The fat adds creaminess and helps you feel full longer.
- Don’t skip the molasses: I know it’s not a common pantry item, but it’s what gives these oats that authentic gingerbread flavor. Regular brown sugar just isn’t the same.
- Adjust the spices to your taste: My first batch was too ginger-heavy for my liking, so I scaled it back. Start with the recipe as written, then adjust next time based on your preferences.
- Make sure your oats are fully submerged: If the oats aren’t covered by liquid, they’ll be crunchy in spots. Press them down with a spoon after mixing.
- Give them enough time: I know 4 hours is the minimum, but 8-12 hours really allows the flavors to develop and the oats to reach that perfect consistency.
- Use old-fashioned rolled oats, not quick oats: Quick oats will turn to mush. Steel-cut oats won’t soften enough overnight without cooking.
- Store them in the back of the fridge: The coldest part of your fridge (usually the back) keeps them fresh longer and maintains the best texture.
- Shake before eating if they’ve been sitting for a day: The chia seeds can cause some separation, so a good shake redistributes everything.
- Layer your toppings: Add half your toppings before eating and save the rest for halfway through. It keeps things interesting.
- Toast your nuts if using them: Just 5 minutes in a dry pan makes such a difference in flavor. The oils release and they become so much more fragrant.
Another favorite: Peanut Butter Overnight Oats
Serving Suggestions
These gingerbread overnight oats are delicious on their own, but I love adding different toppings and sides depending on my mood and what I have available. Here are some of my favorite ways to serve them.
Toppings That Complement the Gingerbread Flavor:
- Chopped crystallized ginger for an extra ginger kick
- Toasted pecans or walnuts for crunch (I toast mine with a tiny bit of maple syrup)
- Fresh apple slices tossed with a sprinkle of cinnamon
- A dollop of whipped cream or coconut cream for special mornings
- Dark chocolate chips (trust me on this one)
- Caramelized bananas (slice and cook in a pan with a bit of butter and brown sugar)
- A sprinkle of granola for added texture
- Dried cranberries or raisins
Side Dishes and Beverages:
- Hot Chocolate for the ultimate cozy breakfast
- Pumpkin Spice Latte to double down on those warm spices
- Fresh fruit salad with oranges and pomegranate seeds
- Homemade Biscuits if you’re extra hungry
- Scrambled eggs for added protein
- Turkey sausage links
- Avocado Toast if you want something savory alongside
For a heartier breakfast spread, serve these with Baked Oatmeal.
Variations of Gingerbread Overnight Oats
Once you master the basic recipe, it’s fun to experiment with different variations. I’ve tried so many different versions over the months, and here are the ones that worked best.
- Chocolate Gingerbread Overnight Oats: Add 1 tablespoon of cocoa powder and 2 tablespoons of mini chocolate chips to each jar. It tastes like a chocolate gingerbread cookie.
- Protein-Packed Version: Swap the regular milk for protein shake or add a scoop of vanilla protein powder to boost the protein content. Perfect for post-workout breakfasts.
- Vegan Gingerbread Oats: Use plant-based milk (oat or almond work great), coconut yogurt instead of Greek yogurt, and make sure your sugar sources are vegan-friendly.
- Extra Creamy Version: Replace half the milk with heavy cream or use full-fat coconut milk. It’s ridiculously indulgent but so worth it for special occasions.
- Gingerbread Banana Overnight Oats: Mash half a ripe banana into the wet ingredients before mixing. It adds natural sweetness and a lovely texture.
- Pumpkin Gingerbread Fusion: Add 2 tablespoons of pumpkin puree per jar and reduce the yogurt slightly. The pumpkin and gingerbread spices are a match made in heaven.
- Apple Pie Gingerbread: Dice a small apple and fold it into the oats along with some extra cinnamon. Let it sit overnight and the apples soften beautifully.
- Nutty Gingerbread: Stir in 1 tablespoon of almond butter or cashew butter per jar for extra richness and protein.
- Tropical Twist: Use coconut milk and top with toasted coconut flakes and diced mango. It sounds weird, but the ginger works surprisingly well with tropical flavors.
- Chai Spiced Version: Add a pinch of cardamom and use chai tea in place of some of the milk. Brew strong chai tea, let it cool, and use it as part of your liquid.
Read Also: Overnight Oats Recipe
Storage and Reheating
One of the best things about overnight oats is how well they store. I usually make a big batch at the beginning of the week and just grab a jar each morning. Here’s what you need to know about keeping them fresh.
Refrigerator Storage:
- Store your sealed jars in the refrigerator for up to 5 days (I’ve pushed it to 6 with no issues, but 5 is the safe recommendation).
- Keep them in the coldest part of your fridge, usually the back of a lower shelf.
- Don’t add fresh fruit toppings until you’re ready to eat them. Bananas will brown and berries will get mushy if added too far in advance.
- If you notice any liquid separation, just give the jar a good stir before eating.
- Write the date on your jars with a marker or piece of tape so you remember when you made them.
Freezer Storage:
- You can freeze overnight oats for up to 3 months, but the texture changes slightly when thawed.
- Leave about ½ inch of space at the top of the jar for expansion.
- Thaw in the refrigerator overnight before eating (plan ahead).
- The yogurt might separate a bit after freezing, so stir well after thawing.
- I don’t recommend adding toppings before freezing. Add those fresh after thawing.
Reheating Instructions:
- To enjoy warm: Transfer to a microwave-safe bowl and heat for 45-60 seconds, stirring halfway through.
- Add a splash of milk before reheating if the mixture seems too thick.
- You can also heat them on the stovetop over low heat, stirring frequently for 2-3 minutes.
- Don’t overheat or they’ll dry out. You want them warm, not hot.
- If reheating from frozen, let them thaw first, then heat as directed above.
For another great make-ahead breakfast, check out this French Toast Recipe.
Nutritional Facts
Per serving (1 jar, without optional toppings):
- Calories: 285
- Total Fat: 5g
- Saturated Fat: 1.5g
- Cholesterol: 5mg
- Sodium: 85mg
- Total Carbohydrates: 48g
- Dietary Fiber: 7g
- Sugars: 18g
- Protein: 12g
- Calcium: 185mg
- Iron: 2.3mg
- Potassium: 320mg
These nutritional values are approximate and will vary based on the specific brands and products you use. The values above assume whole milk and full-fat Greek yogurt. Using low-fat or plant-based alternatives will reduce the calorie and fat content.
Health Benefits of Key Ingredients
I started making these overnight oats because they tasted good, but I was pleasantly surprised to learn just how nutritious they actually are. Here’s what makes this breakfast so good for you.
Oats: Rolled oats are packed with soluble fiber, particularly beta-glucan, which helps lower cholesterol levels and stabilize blood sugar. I used to have energy crashes mid-morning, but since switching to overnight oats, I feel full and energized until lunch. They’re also rich in antioxidants and contain vitamins and minerals like manganese, phosphorus, and magnesium.
Greek Yogurt: The probiotics in Greek yogurt support gut health and digestion. It’s also an excellent source of protein (about 10g per half cup) and calcium for bone health. I find the protein content particularly helpful for keeping hunger at bay throughout the morning.
Chia Seeds: These tiny seeds are nutritional powerhouses. They’re loaded with omega-3 fatty acids, fiber, protein, and various micronutrients. When they absorb liquid, they form a gel that aids digestion and helps you feel satisfied. Plus, they add that wonderful pudding-like texture to the oats.
Ginger: Beyond its delicious flavor, ginger has anti-inflammatory properties and can help with digestion and nausea. I’ve noticed my stomach feels better on mornings when I eat these compared to other breakfast options.
Cinnamon: Cinnamon may help regulate blood sugar levels and has antioxidant properties. The amount in this recipe is also just enough to support cardiovascular health without overwhelming the other flavors.
Molasses: Unlike refined sugar, molasses contains iron, calcium, magnesium, and potassium. It’s especially good for anyone who needs more iron in their diet (like me).
You might also like this nutritious Shakshuka Recipe.
FAQs About Gingerbread Overnight Oats
1. Can I use steel-cut oats instead of rolled oats?
No, steel-cut oats won’t soften properly overnight without cooking. They’re too dense and will remain crunchy even after 12 hours in the fridge. Stick with old-fashioned rolled oats for the best texture.
2. How can I make these overnight oats sweeter without adding more sugar?
Try mashing in half a very ripe banana or adding a few chopped dates to the mixture before refrigerating. You can also use vanilla-flavored milk or add an extra splash of vanilla extract. I’ve also found that caramelized bananas on top satisfy my sweet tooth without adding much sugar to the base recipe.
3. Can I prep these for the entire week?
Absolutely! I make 5 jars every Sunday night for my weekday breakfasts. They’ll stay fresh in the fridge for up to 5 days. Just don’t add fresh fruit toppings until you’re ready to eat each one.
4. What can I substitute for molasses if I don’t have any?
While molasses gives the most authentic gingerbread flavor, you can substitute it with an equal amount of dark brown sugar mixed with a tiny bit of water to create a syrup. You could also use date syrup or extra maple syrup, though the flavor won’t be quite the same.
5. My overnight oats turned out too thick/too thin. What went wrong?
If they’re too thick, add 1-2 tablespoons more milk and stir well. If they’re too thin, add 1-2 tablespoons more oats next time or reduce the liquid slightly. The consistency does depend on your specific brand of oats and how long they sit, so don’t be afraid to adjust the ratio to your preference.
For more easy breakfast ideas, try this Breakfast Burrito Recipe.
Final Thoughts
After months of making these gingerbread overnight oats, they’ve become more than just a convenient breakfast for me. They’re part of my morning routine now, something I genuinely look forward to when I wake up.
I love that I can adjust them to my mood with different toppings, or stick with the classic version when I want something familiar and comforting. Whether you’re rushing out the door on a busy weekday or enjoying a slow weekend morning, these overnight oats deliver that cozy gingerbread flavor without any fuss.
Give this recipe a try and let me know what you think in the comments below. I’d love to hear about your favorite toppings or any creative variations you come up with!
Recommended:
- Gingerbread Cookie Recipe
- Pumpkin Spice Latte Recipe
- Apple Crisp Recipe
- Easy Pancake Recipe
- Air Fryer French Toast Recipe
- Healthy Waffle Recipe
- Eggnog Recipe
- Hot Chocolate Bombs Recipe
- Sugar Cookies Recipe
- Pumpkin Roll Recipe
