4 Serving Breakfast

Gingerbread Overnight Oats

Name: Gingerbread Overnight Oats with Candied Ginger & Spiced Yogurt
Prep time: 5 min
Total time: 5 min
Yield: 4
Ingredients: 2 cups gluten-free rolled oats; 1 oz ginger, peeled and grated; 2 tbsp light brown sugar; 5.3 oz Forager Project® Organic Dairy-free Cashewmilk Vanilla Yogurt; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg (divided); 1 oz crystallized ginger, chopped; 1 Bartlett pear, thinly sliced; Salt*; Pepper*; 2 cups non-dairy milk*; *Not included; For full ingredient list, see Nutrition.

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.

Gluten-Free Soy-Free Chef's Choice

Cook Time

4 Servings | 5 min

Nutrition (per serving)

CALORIES

330

FAT

CARBOHYDRATES

62g

PROTEIN

View Full Nutrition Label

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INGREDIENTS

2 cup gluten-free rolled oats
1 oz ginger, peeled and grated
2 tbsp light brown sugar
5.3 oz Forager Project® Organic Dairy-free Cashewmilk Vanilla Yogurt
1 tsp ground cinnamon
1/4 tsp ground nutmeg (divided)
1 oz candied ginger, chopped
1 Bartlett pear, thinly sliced
2 cup non-dairy milk*

Allergens: tree nuts (cashew, coconut)

Tools: [***]

Cook Time

4 Servings | 5 min

Nutrition (per serving)

CALORIES

330

FAT

CARBOHYDRATES

62g

PROTEIN

View Full Nutrition Label

Share this Recipe:

Get Recipes Delivered

INSTRUCTIONS

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.

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

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

10 Mins / 350 Calories