From the Sensibly Sprouted Kitchen
Gingerbread Cookie Overnight Oats
Make-ahead oats with Greek yogurt, almond butter, molasses, and warm gingerbread spices.
Ingredients
- 1 cup Oats
- 3/4 cup Cow's Milk, Reduced Fat
- 3/4 cup Plain Greek Yogurt (divided)
- 1/4 cup Almond Butter
- 2 tbsp Maple Syrup
- 2 tsp Blackstrap Molasses
- 1 tsp Cinnamon (plus extra for topping)
- 1/2 tsp Ground Ginger
- 1/4 tsp Nutmeg
- 1/8 tsp Whole Cloves
- 1/8 tsp Ground Allspice
Directions
- 1
In a large bowl, combine the oats, milk, half of the yogurt, almond butter, maple syrup, molasses, cinnamon, ginger, nutmeg, cloves, and allspice. Mix well. Seal the bowl and refrigerate overnight or for at least eight hours.
- 2
Divide the oats evenly between bowls or containers. Top with the remaining yogurt and cinnamon. Enjoy!
Nutrition notes
- Oats and spices make a fiber-forward breakfast with warm gingerbread flavor.
- Greek yogurt and almond butter add protein and staying power.
Notes
- Refrigerate in an airtight container.
- One serving is approximately half the batch.
- Use a dairy-free milk and yogurt to make it vegan.