Gingerbread Cookie Overnight Oat Bowl

Gingerbread Cookie Overnight Oat Bowl

Spiced oats soak overnight into a creamy, molasses-sweetened breakfast with cozy gingerbread flavor.

Total 8 hr 10 min Makes 2 servings Calories 310/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

Rolled oats soften overnight in milk and yogurt spiked with molasses, ginger, and cinnamon for a make-ahead breakfast that tastes like gingerbread cookies in a bowl. Top with crushed gingersnaps and a drizzle of extra molasses for texture and sweetness. It's a practical, no-cook option for busy mornings or holiday brunches.

Ingredients

  • 1 cup old-fashioned rolled oats
  • 1 cup milk
  • 1/2 cup plain yogurt
  • 2 tablespoons molasses
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 tablespoon chia seeds
  • 1 teaspoon vanilla extract
  • 4 gingersnap cookies, crushed
  • 2 tablespoons chopped candied ginger

Method

  1. In a medium bowl or two mason jars, whisk together the milk, yogurt, molasses, ginger, cinnamon, cloves, nutmeg, salt, and vanilla extract until smooth.

  2. Stir in the rolled oats and chia seeds until fully combined and no dry spots remain.

  3. Cover and refrigerate at least 8 hours or overnight, until the oats have softened and absorbed the liquid.

  4. Stir the chilled oats well, loosening with a splash of milk if the mixture is too thick.

  5. Divide between two bowls and top each with crushed gingersnap cookies and chopped candied ginger before serving.

Rate this recipe

★ 4.0 (1)

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    Gingerbread Cookie Overnight Oat Bowl

    Rolled oats soften overnight in milk and yogurt spiked with molasses, ginger, and cinnamon for a make-ahead breakfast that tastes like gingerbread cookies in a bowl. Top with crushed gingersnaps and a drizzle of extra molasses for texture and sweetness. It's a practical, no-cook option for busy mornings or holiday brunches.

    8 hr 10 min 2 servings 310 cal

    Ingredients

    • 1 cup old-fashioned rolled oats
    • 1 cup milk
    • 1/2 cup plain yogurt
    • 2 tablespoons molasses
    • 1 teaspoon ground ginger
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon salt
    • 1 tablespoon chia seeds
    • 1 teaspoon vanilla extract
    • 4 gingersnap cookies, crushed
    • 2 tablespoons chopped candied ginger

    Method

    1. 1

      In a medium bowl or two mason jars, whisk together the milk, yogurt, molasses, ginger, cinnamon, cloves, nutmeg, salt, and vanilla extract until smooth.

    2. 2

      Stir in the rolled oats and chia seeds until fully combined and no dry spots remain.

    3. 3

      Cover and refrigerate at least 8 hours or overnight, until the oats have softened and absorbed the liquid.

    4. 4

      Stir the chilled oats well, loosening with a splash of milk if the mixture is too thick.

    5. 5

      Divide between two bowls and top each with crushed gingersnap cookies and chopped candied ginger before serving.