Are you on a crash diet, juice cleanse, or some other deprivation diet that leaves you hungry all the time? Stop. Just stop. Anything that you can’t sustain for a week isn’t going to create any change. The only way to get healthier long term is to make lifestyle changes that are sustainable f o r e v e r. Making healthy food seem a little indulgent is one of those tricks to satisfy both your hunger and nutrition needs, and the pleasure centers of the brain. This gingerbread overnight oats is an easy make-ahead breakfast option – a perfect welcome to a busy new year!
Overnight oats are an easy and satisfying way to start the day with just a few minutes prep the night before. They are one of my most filling breakfast rotations – the milk, yogurt, oats, and chia bring both fiber and protein for a lasting breakfast.
Just add your dry ingredients to a jar or bowl (oats + spices + chia seeds + pinch of salt) to start.
Add the milk (and yogurt if you are using it), any sweetener (I went with molasses in this case), then stir, stir, stir. Store overnight or for at least a few hours in the fridge. Then, the next morning, add the toppings. More cinnamon, a drizzle of molasses, or – to make it even MORE gingerbread-y and to make you think you are eating a decadent dessert – a few crumbled Biscoff cookies.
There’s a slightly melty texture of the cookie dissolving in the milk that is so good in the first few bites. You can warm up the oats a bit in the morning if you are living in negative degrees at the moment!
Gingerbread Overnight Oats
Yield 1 serving
- 1/3 cup rolled oats
- 2/3 cup milk, or 1/3 cup milk + 1/3 cup yogurt
- 1 tsp chia seeds
- 1 tsp molasses
- Pinch each of cinnamon, ginger, and nutmeg
- Pinch of kosher salt
- Mix oats, chia seeds, spices, molasses, salt, and milk in a jar or bowl.
- Chill for at least 2 hours, or overnight, in the fridge.
- In the morning, top with leftover gingerbread cookies, or Biscoff!!