For a delicious festive-inspired breakfast, make these silan-sweetened gingerbread overnight oats! Perfect for a fall or winter on-the-go breakfast!

Recipe developed for Soom by Flora & Vino.


  •  ⅓ cup rolled oats
  • 2 tsp chia seeds
  • 1 tsp ginger
  • ⅛ tsp cinnamon
  • Dash of nutmeg
  • Dash of ground cloves (optional)
  • 1 tbsp raisins or chopped dates
  • 1 tbsp chopped pecans
  • ½ cup unsweetened almond milk
  • 2 tsp Soom Silan Date Syrup
  • 1 tbsp Soom Tahini
  • 1 tbsp vanilla protein powder (optional)
  • Maple Tahini Granola



  1. Add oats, chia seeds,  ginger, cinnamon, nutmeg,  ground cloves (optional),  raisins or chopped dates, chopped pecans, unsweetened almond milk, silan, tahini, and vanilla protein powder (optional) to a mason jar and stir to gently combine.
  2. Cover and place in the refrigerator overnight or for at least 6 hours.
  3. In the morning, serve with homemade granola and other desired toppings.
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