Gingerbread Overnight Oats

  • Yield: 4 servings


  • 2 1/2 cups Ripple Unsweetened Vanilla Pea Milk 
  • 1 tablespoon molasses 
  • 1/4 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground black pepper 
  • 1 pinch fine salt
  • 1 1/2 cups old fashioned rolled oats
  • 1 tablespoon chia seeds
  • pomegranate seeds, for topping 


  1. In a large mixing bowl whisk together the milk, molasses, maple syrup, vanilla extract, cinnamon, ginger, allspice, cloves, nutmeg, black pepper & salt until well blended.

  2. Add the oats & chia seeds. Stir until combined.

  3. Divide mixture evenly amongst 4 glass jars (Mason or Weck).
  4. Cover & refrigerate the mixture overnight, or for a minimum of 8 hours. 
5. Serve warm or cold. Garnish with fresh pomegranate seeds & a sprinkle of cinnamon. 

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