Gingerbread Overnight Oats

Written By anton Scott-Cameron

After Remedy Kitchen’s recent success with creating gingerbread porridge, I thought why not try making some gingerbread flavoured overnight oats. My foodie friends, this is a get in my tummy asap kinda dish! I don’t often create such a sweet breakfast bowl, so for those who are more of a savoury person this could be the perfect afternoon treat or even an evening dessert!

 

SERVINGS: 4

COOKING TIME: 5 Minutes prep the night before, then leave overnight
(extra cooking time if you are going to bake your own gingerbread biscuits)

PREP TIME: 5 Minutes

TOTAL TIME: 10 Minutes

Ingredients

OVERNIGHT OATS

  • 1 cup Remedy Kitchen Omega or Milled Oat Porridge Mix 

  • 1 cup coconut vanilla yoghurt

  • 1 cup almond milk

  • ½ tsp ground ginger

  • ¼ tsp ground cinnamon

  • ¼ tsp ground allspice

  • ⅛ tsp ground cloves

  • (For a quick shortcut on spices, use 1 teaspoon of Gewürzhaus St Nicholas Spekulaas blend)

GINGERBREAD BISCUITS

For a fast and easy option you can always use store bought gingerbread biscuits or, if you have some more time on your hands you can bake your favourite gingerbread recipe. The recipe I use is from the book Gingerbread Wonderland 
by Mima Sinclair!  

TOPPINGS

  • 2 cups of crumbled gingerbread biscuits, plus extra for the top

  • 1 cup vanilla coconut yoghurt

  • 1/2 cup granola

  • 1/4 pomegranate seeds

Method

Step 1, the night before.

Mix together in an air tight container the oats, yoghurt, milk, ginger, cinnamon, allspice, and cloves. Stir well and let the fridge work its magic overnight!  

If you do want to make your own gingerbread biscuits and don’t have a recipe you love… then it's your lucky day! The recipe I use is from the book Gingerbread Wonderland by Mima Sinclair!  


Step 2

The next day.

In four glass serving dishes divide and layer up the gingerbread biscuit crumb, vanilla yoghurt, overnight oats, toppings, and dig in!


Enjoy x

anton Scott-Cameron
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Peanut Butter Jelly (& Oaty) Time!