Gingerbread Overnight Oats
These chia seed gingerbread overnight oats with vanilla protein are amazing. The flavour and texture is like gingerbread cookie dough and after just 1 minute of prep, you’ll be going to sleep dreaming of waking up and eating them. If you love gingerbread cookies you will love these healthy, wholesome, high-protein gingerbread overnight oats.
Overnight Oats (Almost) Every Day
The best thing about overnight oats is there are literally endless variations you can make.
My Brownie Batter Overnight Protein Oats have been super popular and they’re one of my all-time favourites. I almost feel guilty eating them for breakfast because it’s so much like eating dessert. Same with my Carrot Cake Overnight Protein Oats.
In my Brownie Batter Overnight Oats post, I share a number of my favourite overnight oat variations and how I make them. A lot of times I don’t use a recipe, I just throw whatever I feel like into a jar and stick it in the fridge so I can grab it and go in the morning. You really can’t go wrong.
I almost always add Vega Performance Protein for flavour, extra protein and the texture it adds. It’s my favourite protein for overnight oats and no-bake snacks and treats. After I’ve added oats and Vega, I add whatever else I feel like that day, or whatever I have on hand.
Best Overnight Oats Toppings
You don’t have to add toppings to your overnight oats but I like the added crunch and texture and extra nutrition from a few fun toppings. If I’m taking my oats to-go in the morning, I’ll just add everything in the night before but if I have time to eat at home, I like to add extras on top in the morning. Here are my favourites!
- cacao nibs
- coconut whipped cream
- raisins, chopped dates, chopped figs, mulberries and other dried fruit
- nuts, especially dry-roasted salted almonds
- hemp seeds
- sliced banana
- fresh berries
- peanut butter or tahini
- unsweetened shredded coconut or toasted coconut flakes
- granola or cereal
- dairy-free yogurt
I topped this recipe with 1 teaspoon of cacao nibs, 1 teaspoon of coconut, a few raisins, a few chopped almonds and a dollop of coconut whipped cream. It’s also amazing with some coconut yogurt stirred in!
K, let’s get into these chia seed oats! Oh man, oh man. Be prepared because these are addicting. They taste like gingerbread cookie dough. They’re sweet with some delicious spice from the ground ginger and cinnamon and they have that awesome kick that molasses has.
Types of Molasses
You can use either cooking molasses, fancy molasses or blackstrap molasses in this recipe, fancy molasses being the sweetest. Blackstrap molasses offers the most nutritional benefit of the three but it also has a bittersweet flavour. Blackstrap molasses is a great source of iron and also contains copper, magnesium, manganese, selenium, potassium, vitamin B6 and niacin. It’s been long used for it’s health benefits and low glycemic load compared to other sugars.
I would recommend using fancy or cooking molasses for this particular recipe but if you don’t mind the more bitter flavour of blackstrap, go for it.
I used cooking molasses in this recipe. Cooking molasses is a blend of fancy and blackstrap molasses so it’s not quite as sweet as fancy molasses but has a rich, delicious molasses flavour.
Here are some more easy overnight oats you’ll love:
- Apple Pie Overnight Oats
- Blueberry Muffin Overnight Oats
- Banana Blueberry Chia Overnight Oats
- Strawberry Cheesecake Overnight Protein Oats
Chia Seed Gingerbread Overnight Oats
- Prep Time: 5 mins
- Total Time: 5 minutes
- Yield: 1 1x
- Category: Breakfast
- Method: Soaking
- Cuisine: Vegan
If you love gingerbread cookies you will love these chia seed gingerbread overnight oats. The flavour and texture is reminiscent of gingerbread cookie dough but they’re packed with natural, energizing carbohydrates and are low in fat and high in protein.
- 1/3 cup (35 g) rolled oats
- 1 tablespoon chia seeds
- 1 serving (30 g) vegan vanilla protein powder
- 1 tablespoon (20 g) molasses
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 1/4 cup unsweetened almond milk
- Add all the dry ingredients to a jar, bowl or container and stir to combine. Add the almond milk and mix well, making sure there are no clumps.
- Place in the fridge for at least an hour up to overnight.
- In the morning, add any toppings you desire and dig in!
To make this without protein powder, I’d suggest increasing the oats up to 50 grams or 1/2 cup, reducing the liquid to 1 cup and adding an additional sweetener such as 1 tbsp pure maple syrup or stevia to taste, if desired. I haven’t tried this recipe without protein powder though so I can’t guarantee results.
- Serving Size: 1
- Calories: 377
- Fat: 9 g
- Carbohydrates: 47 g
- Fiber: 11 g
- Protein: 28 g
Keywords: protein, high-protein, plant-based, healthy, easy
This is an addicting recipe! The recipe did end up with a lot of extra liquid from the soy milk that I used. I would add more oats to the recipe, a cup at most. I used steel-cut oats and the soy made it just as delicious 🙂
Is the Vega Performance Protein critical to the recipe? I’m just wondering because I have everything to make the recipe except that and was wondering if I could omit it.
Hi Margaret, it doesn’t have to be Vega, just any vegan vanilla protein powder. If you omit it, you’ll need to add an additional sweetener (you could leave it unsweetened as it does have the molasses added, it just won’t be as sweet as with protein powder) and either reduce the amount of liquid used or increase the oats to 1/2 cup/50 grams. I don’t have exact amounts for that since I’ve never made this recipe without protein powder. I hope you enjoy it if you try!
I just had these this morning and they are a new favorite! My daughter actually ate about a quarter of mine and she doesn’t even like oatmeal. So WIN! Mine turned out a little runnier than I usually like, too, but I’ll just add a little less cashew milk next time.
I’ve been trying to do IIFYM plant-based and have been struggling so hard with the protein/carbs ration so I’m so glad I stumbled upon your experiences! I’m excited to jump in now!
Your’s is definitely one of my go-to blogs for delicious, plant-based recipes. Thanks so much!
Oh, yay! So glad you’re here then! I’m happy to help with ideas for macros. There’s a bit of a learning curve but it’s absolutely doable. Good luck! Let me know if you have questions! I’d recommend joining my Facebook group too if you’re interested, I share daily meal plans with macros included. You can join here: https://www.facebook.com/groups/werunonrealfood.
Taste was alright but it was extremely soupy – definitely not the thick oat mixture in the photos. If I make again, I may cut out up to half a cup of the almond milk to try to tame this, based on how liquidy I saw it got as I was adding the milk in sections.
Sorry they didn’t work out for you. Did you follow the recipe exactly as written? I’ve made them many times and they’re always thick and doughy! I appreciate the feedback though, it’s always helpful for other readers.
Hi, I’m trying to enter this recipe to myfitnesspal and I can’t seem to get your nutrition facts the same. I suspect the almond milk maybe? What brand do you use? Thanks ????
I used Silk Unsweetened Almond Milk. Let me know if that works. Thanks!
I’ve made several of your overnight oats recipes and loved them! I think I’ve even made this one before. But I opened the fridge today to find the oats to be really loose and liquid-y. Could my use of half almond milk and half soy milk have caused it?I was looking forward to cookie dough consistency. So disappointed ????
I don’t think half almond and half soy would cause that. I’m sorry they didn’t work, I’ve made them many times and they’re always thick and doughy so that’s really strange!
I’ve made this five times since you posted it! It’s my new favorite overnight oats recipe — thanks so much for developing it. I ran out of vanilla protein powder a few days ago so I added chocolate last night instead, and I think that enhances the flavor even more!
Oooh, good idea. I haven’t tried it with chocolate! I’m so happy you’ve enjoyed the recipe.
I love this recipe. thanks for sharing.
You’re welcome! So happy you enjoyed it. Thanks for your comment!
These look and sound amazing! I have a huge container of blackstrap molasses just waiting to be used up in my cupboard.
Yay, let me know how you like them!
I LOVE this recipe
Can soya milk be used instead of almond?
Definitely, no problem!
Ginger bread Overnight oats is so healthy and delicious!