Are you the type of person who eats according to the date on the calendar? In other words, are you easily offended when someone mentions pumpkin outside of the months of October and November?
If so, then I suggest that click that little red “x” in the corner. of your screen. Because what I’m about to share with you today may not be suitable for certain audiences.
No, it’s not a pumpkin recipe (although that wouldn’t be THAT far fetched – I did make myself a pretty good pumpkin pie smoothie the other day…), but it’s pretty darn close. Ready for it?
Gingerbread Latte Overnight Oats.
I know, I know. Gingerbread is like SOOO last month. **cue eye roll**
I get it. I do. In fact, I thought long and hard about tucking this recipe away until the next holiday season. But, if you know me in real life, then you know that my long-term memory is practically non-existent. So, filing this post into my archived drafts would essentially be a death sentence for this recipe.
And, well, I just couldn’t let that happen.
Now, don’t get me wrong, I’m all about eating seasonally – especially when it comes to produce. There are definitely benefits (both in terms of cost, flavor, and nutrition) to choosing fresh fruits and vegetables that are in season. But, when it comes to seasonal foods that are shelf-stable or rely on a combination of spices, I’m much more lenient. After all, why place unnecessary restrictions on yourself?!
To me, the warm, fragrant spices of gingerbread are the perfect accompianment to cold winter days (which we’ve had plenty of this month), more so than any particular holiday. Besides, I did a little bit of reading up on the history of gingerbread (#nerdalert) and it turns out that it wasn’t until the 19th century that gingerbread (at least, in the form that we know it today) really became associated with Christmas. So, it’s not that ridiculous of a concept to suggest eating gingerbread flavored oats in January (or beyond), right?
And besides, even if gingerbread does happen to evoke memories of the holidays – is that really such a bad thing?
So, I’m sorry if my lack of respect for the seasonality of gingerbread offends you in the slightest. Feel free to bookmark or pin this recipe to come back to 11 months from now when you’re ready to face the holidays (and all their gingerbread-y glory) again.
In the meantime, I’ll be over here eating these Gingerbread Latte Overnight Oats and chasing them down with a Pumpkin Pie Smoothie because… #YOLO.*
Hungry for more? Let’s connect on social media!
Gingerbread Latte Overnight Oats
Ingredients
- 1 cup oats (NOT instant!)
- 1 cup unsweetened vanilla almond milk (or other milk of choice)
- 1/2 cup brewed coffee
- 1.5 tbsp chia seeds
- 1 tbsp molasses
- 1.5 tsp pure maple syrup
- 3/4 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp vanilla extract
- 1/4 tsp nutmeg
Instructions
- Add all ingredients to a pint-size mason jar (or similar size container with lid). Cover with lid and shake well to combine. Place in refrigerator overnight (or at least 4 hours) to thicken.
- In the morning, remove lid and stir oats, adding additional milk as needed to achieve desired consistency. Divide oats among two bowls and top with nut butter, granola, fruit, or other desired toppings. Enjoy cold or reheat in the microwave if you prefer to eat them warm.
