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Vegan Gluten Free Overnight Oats

GF + Vegan Gingerbread Overnight Oats

Tracy Nawara
Make Christmas morning a breeze with these make-ahead overnight oats that taste just like a gingerbread cookie! Using cinnamon, ginger, and cloves, this will be your new favorite holiday breakfast recipe!
Prep Time 5 mins
Resting Time 8 hrs
Course Breakfast
Cuisine American
Servings 2 servings


  • 1 cup gluten-free rolled or steel-cut oats
  • 1 1/4 cups plain oat milk
  • 1/8 cup flaxseeds
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ginger
  • 1/8 teaspoon cloves
  • 1 small pinch nutmeg
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons maple syrup
  • Gluten-free gingerbread cookies, optional, for topping


  • In a large bowl, combine the oats, oat milk, flaxseeds, cinnamon, ginger, cloves, vanilla, and maple syrup. Mix well with a spatula until the ingredients are well-combined.
  • Divide the mixture in half by spooning it equally into two lidded mason jars or meal prep containers.
  • Refrigerate for at least 8 hours, up to three days.
  • When ready to serve, heat in the microwave or enjoy chilled. Serve with optional gingerbread cookie on top.


Scale-up this recipe and make it for a large number of people!
This mixer is so powerful and built so well your grandchildren will use it.
Keyword GF + Vegan Gingerbread Overnight Oats, vegan
Tried this recipe?Let us know how it was!