Vegan Gingerbread Overnight Oats

Vegan Gingerbread Overnight Oats

I think one of my most favourite things about Christmas is everything gingerbread. I’ve noticed I’ve been collecting quite a few gingerbread themed recipes on my blog and I love it! Almost time to do a recipe round-up! I think one of my favourite things about gingerbread is that it’s one of the only ways I’ll eat molasses. Molasses are such a nourishing sweetener and so high in iron, it can be used as a supplement but I don’t really enjoy the taste. I used to force myself to have some during pregnancy for the iron since I couldn’t take supplements and it was disgusting! Next time around I’ll just make myself eat gingerbread everything instead (much easier)

Since Christmas time is in summer in Australia, I loved the idea of overnight oats because you can have it cold. I lived in the tropics for so long that I always had my oatmeal cold and find it weird to have it otherwise but this oatmeal can easily be heated up on the stovetop or microwave. The flavours are very warm so warm oatmeal would be delicious!

If you are in a rush you don’t absolutely need to make this as overnight oatmeal, it can just as easily be instant oatmeal by adding a little bit more liquid and having it as is or warming it in the stove or microwave. Personally I have it instant like this but there is a nice convenience about doing it overnight and having it ready to go in the morning. Also, the texture turns out great overnight.

Whenever I make overnight oats I usually use mashed banana but in this case, I thought the flavours wouldn’t work so I used a vegan yogurt instead. I would avoid coconut-based yogurts in this recipe as the flavour is also too strong and will ruin the gingerbread flavour. I recently found a cashew yogurt that I love that works quite well, almond and soy yogurt would also work. I’ve also made this lots of times with my silken tofu yogurt. You can find the recipe for that here:

I think it’s fun to top breakfast bowls with litter treats. I’ve topped this bowl with cashew butter, raspberries, cranberries (which I don’t actually like at all so just picked them off, but they were a nice festive touch) and some gingerbread men. I actually didn’t eat the gingerbread men because they weren’t very nice or healthy but they did make for great decorations! I highly recommend topping this bowl with your favourite gingerbread cookies for an extra treat.

This recipe is nourishing, plant-based, dairy-free, refined sugar-free and gluten-free provided you use gluten-free oats. Enjoy.

Vegan Gingerbread Overnight Oats
Recipe type: Breakfast
Hazel & Cacao:
Prep time:
Total time:
Serves: 1
  • ⅓ cup rolled oats
  • 1 tbsp chia seeds
  • ½ cup oat milk
  • ½ cup cashew yogurt or other plant based yogurt
  • ½ tsp cinnamon
  • ½ tsp ginger
  • Pinch cloves
  • ½ tbsp molasses
  1. Add all ingredients in a bowl and mix well to combine. Transfer to fridge and let sit overnight. In the morning top with desired toppings and enjoy
  2. Alternatively you can eat these straight away by adding a little more oat milk and eating as is or heating on the stove or microwave.



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