These gingerbread quick soak overnight oats come together fast and turn creamy after a short soak, making them an easy festive breakfast. Warm spices, plant-based yogurt, and grated apple add flavor and texture for a cozy holiday start.
Ingredients
For the Oats:
- 1 apple cored and grated
- 80 g rolled oats
- 2 tbsp ground flaxseed
- 2 tbsp chia seeds
- 2 tbsp hulled hemp seeds
- 280 ml boiling water
- 120 ml plant-based milk
- 120 g dairy-free vanilla yoghurt
- 40 g vegan vanilla protein powder
Spices:
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
For the Apple:
- 1 apple cored and cubed
- 2 tsp molasses
- 2 tbsp orange juice
- ¼ tsp ground ginger
- ¼ tsp cinnamon
To Serve:
- 2-4 tbsp extra dairy-free vanilla yoghurt
- Gingerbread cookies
- 2-3 tbsp coconut or maple syrup
- 2 tbsp crushed pecans
Instructions
- Add the grated apple, oats, flaxseed, chia seeds and hemp seeds to a bowl and stir. Pour over the boiling water and stir well.
- Leave to rest for 30 minutes.
- Meanwhile, make the apple topping. Add all of the ingredients to a small saucepan and cook over a medium-high heat, with a lid on for 5-7 minutes. Stir every few minutes to stop the apples sticking and they’re ready when they have softened and are delicious.
- For the oats, add in the spices, plant-based milk, yoghurt and protein powder and stir until creamy.
- Divide the oats into two bowls and top with the yoghurt, apple, gingerbread cookies, some pecans and syrup.
- Enjoy straight away or cover and keep in the fridge for 2-3 days.