Gingerbread Cookie Overnight Oats

Gingerbread cookie overnight oats make me think of that magical week before the holidays linking when I wake up excited for the day linking but still craving something cozy and sweet linking so I started playing with flavors that reminded me of my favorite childhood gingerbread cookies linking warm spices linking a drizzle of maple syrup linking and of course linking a fun cookie crunch on top linking it felt like having dessert for breakfast without any guilt.

One morning linking I added crushed gingerbread cookies and it turned my usual oats into something so special linking it felt like a mini celebration linking now I make these oats whenever I want to feel a little extra joy linking even on a regular Monday linking and I know you’ll love waking up to them too!

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Old-fashioned oats – The hearty base that soaks up all the flavors overnight.
• Milk of choice – Keeps the oats creamy and smooth.
• Greek yogurt – Adds a rich, creamy texture and extra protein.
• Maple syrup – Naturally sweetens the oats and gives that warm, cozy flavor.
• Ground cinnamon – Essential for the classic gingerbread warmth.
• Ground ginger – The main spice for that gingerbread kick.
• Vanilla extract – Adds depth and balances the spices.
• Crushed gingerbread cookies – For a fun, crunchy topping and extra holiday flavor.

Tools You’ll Need

• Mixing bowl – To stir together all the oat ingredients smoothly.
• Measuring cups and spoons – To make sure each spice and sweetener is just right.
• Mason jars or airtight containers – Perfect for letting the oats set overnight and for easy grab-and-go breakfasts.
• Spoon – For mixing and serving.

Instructions

Step 1: Combine dry ingredients

I start by adding oats, cinnamon, and ground ginger into a mixing bowl and stir to distribute the spices evenly.

Step 2: Add wet ingredients

I pour in the milk, Greek yogurt, maple syrup, and vanilla extract. Then, I stir everything together until the oats are fully coated and creamy.

Step 3: Transfer to jars

I scoop the mixture into individual mason jars or containers, making sure to leave a little space on top for toppings later.

Step 4: Refrigerate overnight

I cover the jars and let them chill in the fridge overnight so the oats soften and absorb all those cozy flavors.

Step 5: Top and enjoy

In the morning, I give the oats a quick stir and then top with crushed gingerbread cookies and an extra drizzle of maple syrup before digging in.

Tips

If you like thicker oats, I sometimes reduce the milk a bit. For extra crunch, I don’t add the cookie topping until right before eating so it stays crisp. You can also experiment by adding a pinch of nutmeg or cloves for an even spicier holiday vibe!

Ways to Serve

I love eating these overnight oats straight from the jar for a quick breakfast, but they’re also perfect in a bowl topped with fresh fruit, nuts, or a dollop of whipped cream. They’re even great as an afternoon snack when I want something sweet yet filling.

Frequently Asked Questions

Can I make gingerbread cookie overnight oats dairy-free?

Yes! Use your favorite plant-based milk and a non-dairy yogurt.

How long do gingerbread cookie overnight oats last?

They stay fresh for up to 4 days in the fridge, making them perfect for meal prep.

Do I have to use gingerbread cookies on top?

No, but they add a fun crunch! You can also use granola or crushed nuts instead.

See You in the Kitchen

I hope you give these gingerbread cookie overnight oats a try! They make mornings feel extra special, and I’d love to hear if you enjoy them as much as I do. Share your creations with me or tell me what toppings you love adding!

Happy Cooking!

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