While I know that Thanksgiving is just around the corner, is it wrong that I have my eyes on Christmas? Yep, I’m one of those that looks past that fancy feast… and really prefers Christmas.
I mean, there’s something special about the flavors of peppermint and gingerbread that far exceed my excitement for pumpkin. And, with major retail being in a HUGE rush for Christmas, it makes it even easier to skip over Thanksgiving and look ahead to my favorite wintry holiday
PS.. If you haven’t tried the Gingerbread Biscotti at Starbucks, you should. So delicious. A bit indulgent, but worth it. Tasting that for the first time on Saturday officially pushed me over the edge into gingerbread territory… and inspired today’s recipe.
It’s spicy and rich… and incredibly filling. I love eating oats like this because I get major mileage out of them… full for hours. This one is perfect for the season. Try it!
Gingerbread Overnight Oats
Inspired by My Whole Food Life
1/2 cup old fashioned oats
2 tsp. brown sugar
1 tsp. chia seeds
1/4 tsp. cinnamon
1/4 tsp. ginger
1 tsp. molasses
1/3 cup skim milk + a splash of milk
1/2 tsp. vanilla extract
1. Place all of the dry ingredients in a small bowl.
2. Add wet ingredients and stir to combine well.
3. Refrigerate for at least 30 minutes or overnight, if desired. If overnight, add a splash of milk in the morning to mix the oats well. Drizzle with honey, if desired. Enjoy! Note: I’ve grown to enjoy the oats after they’ve sat for just about 30 minutes, leaving them slightly chewy. Both ways are delicious though!
CAL 262; CARB 49g; FAT 4g; SAT FAT 1g; PROT 9g; FIB 6g; SUG 13g
WW Points Plus: 7; WW Smart Points: 9