Dairy Free Eggnog Overnight Oats

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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!

Holiday Vegan Eggnog Overnight Oats

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!

Why You’ll Love these Eggnog 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!
Dairy free eggnog overnight oats in small serving glasses set on a white table.

Ingredients You Need To Make Dairy Free Eggnog Overnight Oats

  • Dairy Free Eggnog – I use is from So Delicious Holiday Nog – which is plant based and gluten free, and the same eggnog I use in the gluten free mini pumpkin pie.  I have seen in most of the grocery stores.  Though, use any eggnog you prefer!
  • Rolled Oats – Use labeled gluten free rolled oats to keep the eggnog overnight oats gluten free.  I prefer rolled oats for their size, texture, and they way they retain some bite after being soaked overnight.
  • Coconut Milk – The coconut milk is from a can and should be refrigerated overnight.  This causes the coconut liquid and cream to separate, and we only use the cream from the can.  
  • Coconut Milk Yogurt – Another from So Delicious and I like to use and the vanilla adds another layer of flavor.  However, you can use any yogurt you prefer.
  • Nutmeg – A little more nutmeg will punch up the eggnog flavor in these holiday oats!
  • Salt – To balance all the flavors.

What Can I Make With The Leftover Canned Coconut Milk?

The leftover coconut milk is great for smoothies, but below are some some recipes on the blog that use coconut cream.

Easy topping

One of the great things about overnight oats is how incredibly versatile they are.  They can take on a variety of flavors – like pumpkin spice latte, black forest, and caramel banana.  

What’s even more versatile is the toppings for overnight oats.  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 cookies available.  Just keep in mind, my gingerbread cookie recipe is not gluten free.
A peer inside a serving glass of creamy eggnog overnight oats with a festive nut and fruit crumble topping.

faq’s: how to make eggnog overnight oats

Can this recipe be doubled?

Yes!

Do I really need to let the oats sit overnight?

I recommend overnight in the refrigerator to make sure the eggnog overnight oats have absorbed enough liquid.

Can I swap (insert ingredient) with (insert ingredient)?

Yes! That is the great thing about overnight oats – they are very forgiving and you can easily substitute any of the ingredients with your preferred. Just read labels if you are trying to keep the oats gluten free or vegan.

Are the overnight oats really sweet?

No, they are not. I don’t add additional sweetener because I find the eggnog is sufficient. You can certainly sweeten the oats to suit your taste.

Do I eat the overnight oats cold, or can I heat them?

I like to eat them cold, but you could certainly heat the overnight oats just like you would oatmeal.

A single serving glass of eggnog overnight oats on a table next to decorative Christmas trees.
A single serving glass of eggnog overnight oats on a table next to decorative Christmas trees.
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Dairy Free Eggnog Overnight Oats

Yield: 2 Servings
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!
Prep10 mins
Chill8 hrs
Total8 hrs 10 mins

Equipment

  • 2 – Serving Glasses

Ingredients

Dairy Free Eggnog Overnight 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 together the coconut cream, eggnog, yogurt, nutmeg, and salt until smooth and creamy. Stir in the oats.
  • 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.
  • 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 – This recipe is easily doubled to make a larger batch of oats.  As written, the recipe serves 2 to 4 people – depending on how large you like your servings.
  • Oats – I recommend rolled oats because of their size and texture.  You don’t have to use gluten free labeled oats if the recipe does not need to be gluten free.
  • Dairy Free Eggnog – This is a specialty item I only see around the holidays.  Feel free to use any eggnog of choice.
  • Coconut Milk/Cream – To make the overnight oats creamy  the can of coconut milk should be refrigerated overnight.  You can swap the coconut cream with more yogurt in the overnight oats.
  • Coconut Milk Yogurt – This is added to make the oats extra creamy.  Feel free to use any flavor or yogurt you prefer.
  • Sweetener – The oats are not excessively sweet since I do not add additional sweetener.  Taste test the oats and add any sweetener of choice to suit your taste.
Course: Breakfast
Cuisine: American
Author: Erin Cernich

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