Gingerbread Overnight Oats
Finally home after my exams and starting to feel the Christmas spirit- the snow here helps a lot! I wanted a festive treat but hadn't had time for Christmas baking yet. Enter, gingerbread overnight oats.
If you haven't tried overnight oats before, they are one of the most low-maintenance breakfast options out there. The night before, you throw a couple ingredients in a jar and shake it up- and in the morning, your oats are ready to go with no prep time at all! You can have them cold or heat them up a bit, it's totally up to you.
There's a million different variations of overnight oats, but I love the festivity and spice of this one around Christmas. Molasses is central to achieving that true gingerbread flavour, so it's worth a trip to the store. Molasses is sugar which has been boiled/refined a few times. While we usually think of refined ingredients as bad, in this case it actually increases the nutritional value: molasses is rich in iron, as well as manganese and B6. Add the chia and oats in there, and you've got a nutritionally rich yet decadent breakfast.
1 cup rolled oats
1 cup almond milk, or milk of your choice
1 tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg
½ tsp vanilla
1 tbsp chia seeds
2 tsp molasses
pinch of salt
The night before, add all the ingredients to a jar or small container, and stir to combine. Store in the fridge overnight. In the morning, either heat up or enjoy cold. I like to top mine with sliced bananas and some slivered almonds.