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!
Servings: 4 Servings
Calories: 332kcal
Equipment
- Serving Glasses
Ingredients
Dairy Free Eggnog Overnight Oats
- ⅓ cup unsweetened canned coconut 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 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!
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
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