Gingerbread Quick Soak Overnight Oats (Vegan Gluten-Free)
These Gingerbread Quick Soak Overnight Oats are creamy, delicious and packed with warming gingerbread spices. They are the perfect 5-minute, vegan and gluten-free breakfast that you don’t need to soak overnight.
It’s been a few weeks since I posted a new quick soak oat recipe, and this one is here just in time for the holidays (although it’s delicious all year round). Full of warming gingerbread spices and gut healthy ingredients, it’s ready in 5 minutes with a quick 30-minute soak, so no need to leave these overnight to turn creamy and thick. With lots of seeds, oats, plant-based yoghurt and protein powder, these oats are full of a range of nutrients, plant diversity and taste amazing. I like to add some extra gingerbread cookies on top for a really festive breakfast.
Why will I love these oats?
These oats are so amazing:
- Thick creamy and luscious
- Packed with gingerbread warming spices
- Naturally plant-based, dairy-free and egg-free
- Also gluten-free and nut-free
- Has grated apple inside for more fibre and natural sweetness
- Easy to make in 5 minutes
- Needs 30 minutes to soak
- Made with gut healthy ingredients like yoghurt
- Full of fibre from oats
- A protein-rich recipe
- Topped with sticky molasses apple
- Delicious throughout the year
- Increase the recipe to make breakfast for all the friends and family
- Lasts a few days in the fridge
- Healthy, wholesome and feel-good
If you already love the sound of these oats, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below, and see my favourites in the “shop the recipe” section.
For the oats:
- Apple: any kind of apple is great but ideally an eating one. Wash it and take out the core before grating.
- Rolled oats: make sure they are gluten-free, where needed.
- Seeds: a mix of chia, ground flaxseed and hemp seeds adds so much goodness as well as thickening the mix.
- Boiling water: this is the magic ingredient that makes the oats creamy and thick within 30 minutes and no cooking required.
- Spices: cinnamon and ginger are perfect for these festive oats.
- Plant-based milk: any dairy-free milk is great like oat, soya, almond or coconut (from the carton).
- Plant-based yoghurt: I love to use Cocos Organic natural or vanilla yoghurt or NUSH almond based yoghurt which are both dairy-free and full of gut healthy bacteria.
- Vegan protein powder: vanilla, salted caramel or another similar flavour is great for adding thickness, volume, protein and natural sweetness. I like the Form protein powders.
And for the sticky apples:
- Apple: as above.
- Molasses: this adds a really Christmassy flavour and smell as they cook but maple syrup will also work.
- Orange juice: for fruitiness.
- Spices: cinnamon and ginger as above.
To serve these oats, I like to add some extra yoghurt, gingerbread cookies, coconut or maple syrup and some crushed pecans (leave this off for a nut-free option).
Are they gluten-free and nut-free?
These are easily gluten-free as long as your oats are certified gluten-free and keep this nut-free by swapping the pecans on top for sunflower seeds (or leaving them off). Also check that your milk, yoghurt and protein do not contain nuts.
How do I make them?
These are ready in a few steps:
- Add the grated apple, oats, seeds and boiling water to a bowl: and sit for 30 minutes.
- Meanwhile cook the apple with the molasses and spices in a pan: until sticky, about 5-7 minutes.
- To the oats add the protein, yoghurt, milk and spices: and stir until really creamy.
- Pour the oats into a bowl and top with the sticky apple: and any other toppings.
How long will they last?
Once made, keep these in the fridge in a sealed container for 2-3 days.
What other recipes can I try?
For more oats and breakfast ideas:
- Pear Ginger Chocolate Overnight Oats
- Pumpkin Spice Quick Soak Overnight Oats
- Chocolate Coconut Berry Baked Oats
- Toffee Apple Pecan Baked Oats
- Pecan Pie Chocolate Chip Baked Oats
Gingerbread Quick Soak Overnight Oats (Vegan Gluten-Free)
These Gingerbread Quick Soak Overnight Oats are creamy, delicious and packed with warming gingerbread spices. They are the perfect 5-minute, vegan and gluten-free breakfast that you don’t need to soak overnight.
Ingredients
For the Oats:
- 1 apple, cored and grated
- 80g rolled oats
- 2 tbsp ground flaxseed
- 2 tbsp chia seeds
- 2 tbsp hulled hemp seeds
- 280ml boiling water
- Spices: 1 tsp cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg
- 120ml plant-based milk
- 120g dairy-free vanilla yoghurt
- 40g vegan vanilla protein powder
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.
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Stay in touch
I look forward to hearing what you think of these Gingerbread Quick Soak Overnight Oats so please do let me know in the comments below. If you do make these cupcakes, I’d love to see them so please tag me in your creations, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With gingerbread love x
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