Make these gingerbread overnight oats to enjoy at home or as a gift for family and friends!
This post is sponsored by the makers of Ball® home canning products.*
Made with fragrant gingerbread spice and apples for even more flavor, these easy overnight oats are a delicious way to stay nourished during the busy holiday season. And packaged in these cute Ball® Flute Jars, they are also fun to share with friends as gifts!
Here’s everything you need to prepare this recipe in minutes.
Create a little assembly line with these ingredients.
Old fashioned oats
Brown or date sugar
Baked apple chips or dried apples*
Optional: Pecans or other nuts and gingerbread people cookies
Ball® Flute jars
Your milk of choice for serving
*If you’re wondering why add dried apples? It’s because the apples add extra sweetness and nutrition! The fiber from the oats and the apples will help keep you feeling fuller for longer. But if you’re not into them, leave them out or swap for pecans or your favorite nuts.
What’s the best milk to use in gingerbread overnight oats?
I like using oat milk or almond milk for a mild flavor to perfectly complement the oats. You can use whatever milk you like from dairy milk to all kinds of plant milk.
Note that soy milk will add extra protein but will also change the flavor a good bit. If you’re going for a protein punch, add cow milk or pea milk for the protein with minimal impact on flavor.
Do you eat overnight oats hot or cold?
Either way works! Overnight oats are perfect served cold. But some people don’t prefer cold oats – especially in winter.
If you want to heat your overnight oats, do not heat them in the jar. Instead, try either of these options once you’ve removed the oats from the jar.
- Pour the soaked oats into a microwave-safe bowl, cover, and heat for 1 minute or until warm.
- Pour the soaked oats into a small saucepan with a little extra liquid to prevent sticking. Heat over low heat for about 5 minutes until heated through.
You can store the dry mix like you would a regular packet of oats – in the pantry until you’re ready to use them.
Once you (or your friends) add fresh milk, keep the oats in the refrigerator overnight for up to 3 days. Be sure to read the recipe for details on this as well as my tips above on enjoying your oats cold versus warm.
Tips for success
Start with a roomy jar. Though technically these flute jars can serve two, I like to package the oats individually to allow plenty of room for the milk to blend with the oats and expand. I love using my Ball® Flute jars for gifting. They are unique and people love to use them for everything from these overnight oats to pretty drinks like my sparkling apple ginger mocktail!
Use old-fashioned oats. Instant oats will work in a pinch but do know that because they are cut smaller, they will turn to mush much quicker. If you use instant ones, reduce the soaking time.
Check your gingerbread spice. If you’ve had a bottle of gingerbread spice hanging out in the pantry or above your stove for the past 2-3 years, it’s not going to be the most flavorful. Use a fresh bottle of spice or sub it for other fresh holiday spices like apple pie spice or pumpkin pie spice mix.
Optional toppings and other fun ideas
Overnight oats are super convenient for a quick and easy breakfast any day of the week – especially leading up to a holiday.
You can make these extra special by adding any of these toppings:
- An extra sprinkle of gingerbread spice
- Crushed ginger cookies
- Gingerbread people cookies decorated or dusted with a little powdered sugar
- A swirl of molasses
- Chopped crystallized ginger
- More baked apple chips or fresh diced apples
For more gingerbread ideas, check out my Vegan Blender Gingerbread Muffins and Gingerbread Oatmeal Pancakes!
Gingerbread Overnight Oats
- 4 cups old fashioned oats
- 4 tablespoon brown sugar, maple sugar, or date sugar
- 4 teaspoon gingerbread spice
- pinch of salt
- 1 cup dried apples, chopped
- 4 cups milk (1 cup per jar)
- gingerbread cookies, optional
- Layer in order: 1 cup oats, 1 tablespoon sugar, 1 teaspoon gingerbread spice, a pinch of salt, and ¼ cup apple chips in each jar.
- Seal and store the jars or add a bow and tag for gifting.
- When ready to serve, pour 1 cup of milk into the jar. Refrigerate overnight for up to 3 days.Pour into a bowl to enjoy hot or cold!
- Use a roomy jar. I like to package the oats individually to allow plenty of room for the milk to blend with the oats and expand.
- Use old-fashioned oats. Instant oats will work in a pinch but do know that because they are cut smaller, they will turn to mush much quicker. If you use instant ones, reduce the soaking time.
- Check your gingerbread spice. Use a fresh bottle of spice or sub it for other fresh holiday spices like apple pie spice or pumpkin pie spice mix.
*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment, and monetary compensation. All thoughts and opinions expressed remain my own.
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