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.

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  1. Add heaping 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, 1 tbsp Soom Tahini, and 1 tbsp 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 Michele’s Granola and other desired toppings.

Food photography by
Flora & Vino

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