I come from a family of ginger nuts. My grandpa had a near maniacal obsession with gingersnaps and growing up, my mom made homemade gingerbread for dessert at least once a week. Recently I have been making this gingersnap-inspired version of overnight oats. A lot. Several times a week. Maybe every day. For the past 5 days. Or maybe not, who’s counting? This is an awesome fall treat which is quite appropriate since, as the temperatures this season have barely cracked the 80 degree mark, it appears L.A. simply won’t be having summer this year.
These are again, adapted from the classic overnights oats recipe from Oh She Glows. The bonus of this recipe is that the molasses fortifies these oats with iron and calcium. Although molasses is naturally sweet, you will definitely want to add additional sweetener (I use maple syrup) to balance out the spice. If you aren’t a serious gingersnap connoisseur like myself, you may want to slightly reduce the amount of molasses and ginger–they can be quite snappy after all!
Gingersnap Overnight Oats
1/2 cup regular oats
1 tbsp. chia seeds
1 1/2 tsp ginger
1/8 tsp. cinnamon
1/8 tsp. ground cloves
1/8 cup blackstrap molasses
1/4 tsp. vanilla extract
1 cup almond milk
maple syrup/agave nectar to taste
Stir together the oats, chia seeds, ginger, cinnamon, and ground cloves in a bowl. Add molasses, vanilla extract, and almond milk. Stir until well combined. Place in fridge for a couple hours or overnight. Stir and enjoy!
* Note: this makes a rather giant bowl–you might want to split it into 2 servings.