Dairy Free Eggnog Overnight Oats

This recipe for eggnog overnight oats is an incredibly easy gluten-free and vegan holiday breakfast.  Tender rolled oats are mixed with coconut milk, dairy-free eggnog, and coconut yogurt to make the oats extra creamy.  And a flavorful crumble on top of cranberries, walnuts, and gingerbread makes these overnight oats perfect for Christmas morning!

Eggnog is so polarizing, isn’t it?  You either love it or you hate it.  I am a fan, but in small quantities!  Or when it is added as the primary flavor in a dessert – like eggnog cupcakes or these eggnog overnight oats!

That is the great thing about these overnight oats – even if you pass on the nog in a glass, you will enjoy the flavor in the oats.  The eggnog flavor offers a hint of nutmeg and vanilla, and when combined with the other oats ingredients, you’ll forget about your fears of nog!

Not Your Ordinary Overnight Oats

• Creamy – Thanks to the coconut milk and yogurt, these eggnog oats are exceptionally creamy.
• Easy – Everything gets mixed into a bowl, and the refrigerator does all of the hard work overnight!
• Vegan and Gluten Free – All of the ingredients can fit into either category – which makes these oats on the healthier side!
• Delightful Holiday Breakfast – These oats can serve as a quick breakfast bite, a side-dish to your elaborate breakfast spread, or a pick-me-up snack in the afternoon!

Easy topping

One of the great things about overnight oats is how incredibly versatile they are.  It’s almost like you can choose your own adventure when it comes to the toppings. While I tend to stick to whipped coconut cream, a mix of nut and fruit is a welcome change for taste and texture.  And for these holiday eggnog overnight oats, I stuck with holiday inspired flavors for the easy topping:

• Cranberries – Sweet dried cranberries in the resealable bags work great!
• Walnuts – Only because it is a different holiday nut – not everything needs to be pecan at the holidays!
• Gingersnaps – I kept it easy and used store-bought gingersnaps.  But, because it is the holidays, you may have a batch of homemade gingerbread small batch cookies available.  

Dairy Free Eggnog Overnight Oats

This recipe for eggnog overnight oats is an incredibly easy gluten free and vegan holiday breakfast.  Tender rolled oats are mixed with coconut milk, dairy free eggnog, and coconut yogurt to make the oats extra creamy.  And a flavorful crumble on top of cranberries, walnuts, and gingerbread make these overnight oats perfect for Christmas morning!

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by Erin Cernich

DietGF

Yield4 Servings

Prep10 minutes minutes

ChillChill8 hours hours

Total Time8 hours hours 10 minutes minutes

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Equipment

• ▢
  Serving Glasses

Ingredients

Dairy Free Eggnog Overnight Oats

• ▢ ⅓ cup unsweetened canned coconut milk or cream, full fat (refrigerated overnight; only the cream in the can)
• ▢ 1 cup dairy free eggnog
• ▢ ¼ teaspoon ground nutmeg (more or less to taste)
• ▢ 1 teaspoon vanilla extract
• ▢ 1 pinch salt
• ▢ 1 ¼ cups rolled oats

Cranberry Walnut Gingerbread Crumble

• ▢ 3 tablespoons dried cranberries, chopped
• ▢ 3 tablespoons walnuts, chopped
• ▢ 3 tablespoons gingersnap cookies, chopped (I used store bought )

Instructions

 

• Plan Ahead – Refrigerate the can of coconut milk overnight. We are only using the coconut solids from the can.

Dairy Free Eggnog Overnight Oats

• In a small mixing bowl, stir the coconut cream, eggnog, nutmeg, vanilla, and salt until smooth and creamy. Stir in the oats.
  1/3 cup unsweetened canned coconut milk or cream, full fat, 1 cup dairy free eggnog, 1/4 teaspoon ground nutmeg, 1 pinch salt, 1 1/4 cups rolled oats, 1 teaspoon vanilla extract
• Cover and refrigerate the oats overnight.

Cranberry Walnut Gingerbread Crumble

• To toast the walnuts – sprinkle the walnuts on a small baking sheet and bake at 350F degrees for 5 minutes.
• Chop the crumble ingredients to desired size, then stir together in a small mixing bowl. Cover and store until ready to use.
  3 tablespoons dried cranberries, chopped, 3 tablespoons walnuts, chopped, 3 tablespoons gingersnap cookies, chopped
• Portion equal amounts of oats into your serving glasses, top with a sprinkle or two of the crumble, and Enjoy!

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Notes

• Serving Size – The recipe will yield 2 generous servings or 4 smaller ones. It can be doubled for a larger batch, or cut in half.
• Oats – Use rolled oats for the best texture and flavor. Quick oats will get very soggy, whereas steel-cut oats don’t absorb the liquid well.
• Coconut Milk/Cream – To make the overnight oats creamy AND to make successful whipped cream – the can of coconut milk should be refrigerated overnight.  You can swap the coconut cream with yogurt in the overnight oats, and omit the whipped cream topping if you prefer.
• Dairy Free Eggnog – This is a specialty item I only see around the holidays.  Feel free to use any eggnog you like.
• Sweetener – The oats are not excessively sweet since the eggnog is sweetened. Taste test and add any sweetener of choice as needed. 
• Heating – You can heat the oats! I recommend microwaving them for 30 to 90 seconds.
• Storage – Cover and refrigerate the oats for 3 to 5 days.

Nutrition Estimates

Calories: 332kcal | Carbohydrates: 41g | Protein: 9g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 112mg | Potassium: 351mg | Fiber: 3g | Sugar: 18g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 3mg

Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.