I am so behind with Christmas preparation; I didn’t even start to decorate the house. I am just not in the mood! It’s crazy, I know. I should go to the attic and grab all the boxes with the label ‘Christmas’ and just do it. Or let the kids do it. Or my husband. Ok, not my husband. He is already swamped with installing the light changes outside in the garden 😆.
To get into the right mood, I started to add gingerbread spice to my overnight oats, and I am going to share this recipe before Christmas is over. Writing a blog post is more fun anyway than decorating the entire house 🙄.
Christmas presents are another issue. My son wants a gaming mouse and a headset. I know these wishes are not pedagogically worthwhile, but I am not judging on Christmas, the kids get what they want as long as it’s affordable and doesn’t include ego shooter games.
My daughter wants books and the Cats and Dogs add-on for Sims. My husband still has no idea either do I. This will be an exciting Christmas 🙄. But anyway, Christmas is not about presents, right? It’s about spending time with the family and creating those wonderful memories that you’ll always carry in your heart 😊.
This Gingerbread Overnight Oats recipe is completely sugar-free. I use Sukrin Gold, a natural, low-caloric sweetener made of erythritol and stevia. It tastes like brown sugar and is my all-time favorite sugar replacement. It’s a bit on the pricey side that’s why I don’t use it very often, I handle it like a precious treat. You may substitute it any with another caloric-free; like plain erythritol.
Just in case you wondered why my coconut flakes are pink: I mixed them with beet powder; a small change with a great effect.
How is your Christmas preparation going? Let me know in the comments below; I’d love to hear from you 😘😘.
Gingerbread Overnight Oats
Sugar-free, gluten-free, vegan recipe for Gingerbread Overnight Oats. A breakfast that tasts like a dessert.
- 1 cup old-fashioned rolled oats gluten-free
- 3/4 cup roasted almond milk
- 1/2 cup almond flavored soy jogurt
- 1 tbsp almond meal
- 1 tbsp golden flax seeds
- 1 tbsp Sukrin Gold
- 1 tsp gingerbread spice
- 1 ripe pear cubed
- 1 banana
- 2 tbsp macadamia nuts
- 1 tsp coconut flakes
- 1/4 tsp beet powder or cacao powder
- edible flowers
Combine old-fashioned rolled oats, roasted almond milk, soy yogurt, almond meal, flax seeds, gingerbread spice and Sukrin Gold and soak overnight.
The next morning, add cubed pear.
Transfer to a bowl and top with banana slices, macadamia nuts and edible flowers.
Mix coconut flakes with either beet powder or cacao powder and sprinkle on top.
Sukrin Gold can be substituted with plain erythritol.