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.
SERVINGS
PREP & COOK TIME
5 min
CALORIES
330
FAT
6g
CARBOHYDRATES
62g
PROTEIN
7g
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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.
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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