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Gingerbread Overnight Oats with Candied Ginger & Spiced Yogurt
4 Serving Breakfast

Gingerbread Overnight Oats

with Candied Ginger & Spiced Yogurt

These cozy oats get their gingerbread flavor from a trifecta of nutmeg, cinnamon, and ginger. A touch of brown sugar adds notes of molasses, and vanilla yogurt stands in as frosting.

Tags: Gluten-Free Soy-Free Chef's Choice
SERVINGS
PREP & COOK TIME
5 min
CALORIES
330
FAT
6g
CARBOHYDRATES
62g
PROTEIN
7g

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INGREDIENTS

  1. 2 cups gluten-free rolled oats
  2. 1 oz ginger, peeled and grated
  3. 2 tbsp light brown sugar
  4. 5.3 oz Forager Project® Organic Dairy-free Cashewmilk Vanilla Yogurt
  5. 1 tsp ground cinnamon
  6. 1/4 tsp ground nutmeg (divided)
  7. 1 oz crystallized ginger, chopped
  8. 1 Bartlett pear, thinly sliced
  9. Salt*
  10. Pepper*
  11. 2 cups non-dairy milk*
  12. *Not included
  13. For full ingredient list, see Nutrition.
Allergens: tree nuts (cashew, coconut)
Tools: [***]
SERVINGS
PREP & COOK TIME
5 min
CALORIES
330
FAT
6g
CARBOHYDRATES
62g
PROTEIN
7g

Get Recipes Delivered

INSTRUCTIONS

1
Prepare overnight oats

Combine oats, ginger, sugar, non-dairy milk, and a pinch of salt and pepper to large bowl or container with lid and stir. Cover and refrigerate oats overnight or for at least 8 hours.

2
Make the spiced yogurt

Mix yogurt, cinnamon, just half the nutmeg, and a pinch of salt in small bowl. (TIP: Keep remaining nutmeg for your own use.)

3
Serve

Divide overnight oats between 4 serving dishes. Top with spiced yogurt, candied ginger, and pear.

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