Gingerbread Overnight Oats with Chia & Hemp Hearts (gluten-free, vegan)

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With back to school just around the corner, mornings become super busy. Getting kids off to school, organizing the day and planning meals can be stressful until we get used to the routine. The last thing we have time for is an elaborate breakfast. For me, my day starts with a high protein nutritionally packed breakfast that will give me lasting energy, such as this gluten-free creamy gingerbread overnight oats with Chia and Hemp.

For busy mornings we need a meal that is ready to go so that we have time for more important things, like getting kids off to school on time or a quick workout just before we start the day. This gluten-free breakfast recipe takes 5 minutes to prepare and is made the night before. In the morning if you wish, add fresh fruit, nuts or seeds, but it tastes delicious just as is. The beautiful thing about this easy gluten-free breakfast, it is like eating pumpkin pie mixed with gingerbread cookies. YUM!


  • 2 cups unsweetened non-dairy milk (coconut, almond, hemp, rice)
  • 2 tsp. Freshly grated ginger
  • 1 Tbsp. Pure maple syrup
  • 1 tsp. Pure vanilla extract
  • 1 tsp. GF ground cinnamon
  • 1/4 tsp. GF ground nutmeg
  • 1/8 tsp. GF ground cloves
  • Optional topping options: blueberries, strawberries, blackberries, nuts, seeds,
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  • In a glass bowl combine all the ingredients. After 15 minutes give it a good stir. Cover and refrigerate overnight
  • To serve, If the oats are too thick, stir in a little milk then transfer into serving bowls. Top with your favourite toppings.
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