Gingerbread overnight oats

Gingerbread overnight oats

Total: 2 hr 10 Min. | Active: 10 Min.
vegan, lactose-free
Nutritional value / people: 646 kcal
, Fat: 29 g
, Carbohydrate: 78 g
, Protein: 14 g

Never run out of time for breakfast again! This porridge can be made the night before and can then be covered and refrigerated overnight. Come morning, you can simply take your breakfast with you in a sealed jar. All you'll need to add is a handful of toasted nuts! Overnight oats are not only incredibly quick, they can also be made in countless different ways and will keep you feeling full for longer. They will stop you craving unhealthy snacks at work or elsewhere, and are a great source of energy! This winter recipe with gingerbread spice will have your taste buds dancing for joy. You have to give it a go!


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


140 g rolled oats
3 dl almond drink
1 tsp gingerbread spice
1 pinch cinnamon
2 tbsp blossom honey or maple syrup
1 tbsp white almond cream
1 tsp vanilla paste
1 pinch Himalayan salt


250 g coconut milk yoghurt or plain yoghurt
1 banana, sliced
2 tsp Granola or mixed nuts
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How it's done

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Mix all of the ingredients in a bowl, leave to absorb for several minutes.


Take 2 glasses and spoon 1 tbsp of yoghurt into each, add the banana and then the porridge. Top with the remainder of the yoghurt. Cover and chill for at least 2 hrs. (or overnight). Decorate with granola or nuts before serving.

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