Gingerbread overnight oats
10 min · 23 g protein · 337 cals / serving
Overnight oats that taste like a pepparkaka: cinnamon, ginger, clove and cardamom stirred into oats, kvarg and milk with a spoonful of dark syrup and a grated apple. By morning it is thick, creamy and spiced, ready for a crumbled ginger snap on top and a cup of coffee by the Advent candles.
Ingredients
- 3/4 cup rolled oats
- 1 1/4 cups quark
- 1 medium apple, coarsely grated
- 1 1/2 tsp dark syrup (mörk sirap)
Gingerbread spice
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp cardamom, ground
- a pinch cloves
- a pinch salt
To serve
- 2 ginger snaps gingerbread biscuit (pepparkaka), crumbled
Steps
- Stir the oats, kvarg, milk, grated apple, syrup, cinnamon, ginger, cardamom, clove and salt together until smooth. Divide between two jars or bowls, cover and refrigerate overnight, or for at least 4 hours.
- In the morning, stir, loosen with a splash of milk if it is very thick, and top each portion with a crumbled pepparkaka.
Good to know
Can I eat it warm?
Yes. Warm it in the microwave for 1–2 minutes, stirring halfway, and add a splash of milk. The kvarg stays creamy as long as you do not let it boil.
No mörk sirap?
Use the same amount of honey or maple syrup. Dark syrup is what gives the real gingerbread taste, though, so a pinch more ginger helps if you swap. It's about the same score.
How long does it keep?
Up to three days covered in the fridge, so you can make a batch for the whole Christmas week. Add the pepparkaka just before eating so it stays crisp.
Alternative
Per
- Calories
- 98
- Protein
- (28%)
- 7 g
- Fat
- (10%)
- 1 g
- Carbohydrates
- (62%)
- 16 g
- of which sugar
- 6 g
- Fiber
- 2 g
- Sodium
- 106 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 674 kcal goes into the pot and 694 g of ingredients comes out as about 690 g of food: 98 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.