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Lynn Mumbing Mejia

Crafting coziness, one recipe, DIY project, and holiday celebration at a time.

recipes · November 14, 2022

Vegan Eggnog Overnight Oats

*This post may contain affiliate or sponsored links, which means I may get paid or receive a commission if you purchase through my link, at no extra cost to you!*
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Read more for all the details on Vegan Eggnog Overnight Oats.

They say to have a breakfast for champions but sometimes there isn’t enough time to enjoy a full sit down breakfast. This Vegan Eggnog Overnight Oats is one of the best on the go quick breakfast to enjoy this holiday season!

If you love eggnog, this eggnog overnight oats recipe will more of a dessert to enjoy on those busy mornings.

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This Vegan Eggnog Overnight Oats recipe is accompanied by a YouTube Tutorial. If you haven’t subscribed to me on YouTube, don’t forget to!

Table of Contents

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  • HERE IS HOW TO MAKE VEGAN EGGNOG OVERNIGHT OATS:
    • WHERE CAN I FIND THESE INGREDIENTS?
    • WHAT ARE THE INGREDIENTS?
    • WHAT EQUIPMENT DO I NEED?
    • CAN I SUBSTITUTE/ADD ANYTHING OUT?
    • WHAT DOES VEGAN EGGNOG OVERNIGHT OATS TASTE LIKE?
    • HOW LONG DOES IT KEEP FOR?
    • INSPIRATIONS FOR THIS RECIPE?
    • ANY OTHER NOTES?
    • Vegan Eggnog Overnight Oats
      • Ingredients  
      • Instructions 

HERE IS HOW TO MAKE VEGAN EGGNOG OVERNIGHT OATS:

WHERE CAN I FIND THESE INGREDIENTS?

The ingredients for this overnight oat recipe can be found in most grocery stores, especially during the holiday season. There are so many different brands that make vegan eggnog now so you can use any brand that you have on hand! Other than the eggnog being the least common ingredient to find, you most likely have rolled oats, cinnamon, nutmeg and dairy-free milk at home or can easily find it at the store.

WHAT ARE THE INGREDIENTS?

The ingredients to make this delicious eggnog overnight oats recipe are:

  • Rolled Oats
  • Vegan Eggnog
  • Oat milk or dairy-free milk of choice
  • Ground Nutmeg
  • Ground cinnamon

WHAT EQUIPMENT DO I NEED?

You don’t need any specific equipment for this one! Of course, people usually make overnight oats in a mason jar but you can use any jar that you want to take to work.

CAN I SUBSTITUTE/ADD ANYTHING OUT?

You sure can! If you want to add in some chia seeds or even some fruit like a banana or top with some nuts, that would all be really yummy! Since eggnog is already super sweet on its own, you definitely don’t need to add any sweetener but it would totally be up to your preference!

Since this recipe is 5 ingredients, there isn’t really anything to substitute out but if you want to make this with regular eggnog and not vegan eggnog then that is just as yummy! I just discovered vegan nog so I’ve been really loving it but I usually just purchase whatever eggnog I see at the grocery store.

WHAT DOES VEGAN EGGNOG OVERNIGHT OATS TASTE LIKE?

This vegan eggnog overnight oats is one of my favs to enjoy for the holidays! I love eggnog and having it in my breakfast is the best. If you’ve ever had overnight oats, it’s literally cold oatmeal so think that with an eggnog flavour and that’s what vegan eggnog overnight oats taste like!

HOW LONG DOES IT KEEP FOR?

You can prep overnight oats for up to 3 days in my opinion! Some people prep more but it gets a little too slimy for my liking. This breakfast is super quick to prepare so if you don’t like super soggy oatmeal, I would recommend just preparing this the evening before you eat it!

INSPIRATIONS FOR THIS RECIPE?

I love overnight oats! Some of my fav recipes for overnight oats are Pumpkin Spice Overnight Oats and Apple Pie Overnight Oats but I also love just switching up my overnight oat recipes and try different ones like in my blog post of 10 Super Easy Overnight Oats Recipes!

ANY OTHER NOTES?

No other notes for this recipe! Super excited to be sharing this and hope lots of people enjoy it! Happy Holidays!

Vegan Eggnog Overnight Oats

This amazing vegan holiday breakfast can be made ahead of time and then eaten on-the-go. Whether you're rushing off to work or heading out to meet friends for brunch, Vegan Eggnog Overnight Oats will save the day. This seasonal eggnog breakfast is a better option than grabbing a bagel or muffin from a nearby coffee shop.
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 0 minutes mins
Course Breakfast
Servings 1

Ingredients
  

  • 1 Cup Rolled Oats
  • 1/2 Cup Vegan Eggnog or regular eggnog
  • 1/2 Cup Oat Milk or dairy-free milk of choice
  • Ground Nutmeg
  • Ground Cinnamon

Instructions
 

  • In a container of choice with a lid or mason jar, add in your oats, eggnog, milk, cinnamon and nutmeg.
  • Stir until well combined and store in the fridge overnight.
  • Next morning, top with your favorite toppings (optional) and enjoy!
Keyword Vegan Eggnog Overnight Oats

Xo,

Lynn

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Posted In: recipes · Tagged: christmas breakfast, easy christmas breakfast ideas, eggnog overnight oats, make ahead christmas breakfast ideas, oatmeal recipe ideas, oatmeal recipes, overnight oat recipes, overnight oats, vegan eggnog overinght oats, vegan eggnog recipes

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Hey there friend! My name is Lynn and I'm a Canadian Content Creator who's focused on Minimal & Neutral Home Decor Inspo, Simple & Budget Friendly DIY Projects, All Things Holidays and Quick & Easy Recipes. I'm so happy you're here and I hope you'll find something that you love!

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Asian Sesame Vermicelli Salad 🥗 This Asian Sesam Asian Sesame Vermicelli Salad 🥗 

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INGREDIENTS
* 3 Bundles Vermicelli about 150g uncooked
* 1 Cup Purple Cabbage thinly shredded 
* 1 Cup Red Peppers thinly shredded 
* 1 Cup Carrots thinly shredded 
* 1/2 Cup Edamame
* 2 Stalks Green Onion thinly sliced 

Sauce
* 1 Clove Garlic grated
* 2 Tbsp Sesame Oil
* 1 tsp Sesame Oil
* 2 Tbsp Soy Sauce
* 1 Tbsp Brown Sugar
* 1 Tbsp Rice Vinegar

INSTRUCTIONS
* Cook the vermicelli noodles according to package instructions. Drain and rinse under cold water.
* In a large bowl, combine the cooked vermicelli, cabbage, red bell pepper, carrot, edamame, and green onions.
* In a small bowl, whisk together garlic, sesame oil, sesame seeds, soy sauce, brown sugar, and rice vinegar until well combined.
* Pour the sauce over the salad and toss until evenly coated.
* Chill in the fridge before serving for extra flavor for minimally 12 hours! Enjoy!

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This Asian Sesame Vermicelli Salad is light, refreshing, and packed with flavor! Tender vermicelli noodles are tossed with crisp veggies and a savory sesame dressing for an easy, vibrant dish that’s perfect for lunches, meal prep, or summer gatherings.

INGREDIENTS
* 3 Bundles Vermicelli about 150g uncooked
* 1 Cup Purple Cabbage thinly shredded 
* 1 Cup Red Peppers thinly shredded 
* 1 Cup Carrots thinly shredded 
* 1/2 Cup Edamame
* 2 Stalks Green Onion thinly sliced 

Sauce
* 1 Clove Garlic grated
* 2 Tbsp Sesame Oil
* 1 tsp Sesame Oil
* 2 Tbsp Soy Sauce
* 1 Tbsp Brown Sugar
* 1 Tbsp Rice Vinegar

INSTRUCTIONS
* Cook the vermicelli noodles according to package instructions. Drain and rinse under cold water.
* In a large bowl, combine the cooked vermicelli, cabbage, red bell pepper, carrot, edamame, and green onions.
* In a small bowl, whisk together garlic, sesame oil, sesame seeds, soy sauce, brown sugar, and rice vinegar until well combined.
* Pour the sauce over the salad and toss until evenly coated.
* Chill in the fridge before serving for extra flavor for minimally 12 hours! Enjoy!

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INGREDIENTS
* 2 1/4 Cups Flour
* 1/2 tsp Salt
* 1/2 tsp Baking Soda
* 1/2 tsp Baking Powder
* 3/4 Cup Oil 
* 1 Cup White Sugar
* 2 Eggs
* 1 tsp Vanilla Extract
* 1 Tbsp Almond Extract 
* 3/4 Cup Sour Cream
* 1/4 Cup Milk
* 2 Tbsp Poppy Seeds
* 1/4 Cup Slivered Almonds sprinkle on top

INSTRUCTIONS
* Preheat oven to 350°F and line a 12-cup muffin tin with liners or lightly grease it.
* In a large bowl, whisk together oil, sugar, eggs, vanilla extract, almond extract, sour cream, and milk until smooth.
* Add flour, salt, baking soda, and baking powder directly into the same bowl. Gently mix until just combined.
* Fold in the poppy seeds.
* Divide the batter evenly between the 12 muffin cups and sprinkle slivered almonds on top.
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Have you ever tried Costco’s almond poppy seed muffins? If you have, this is a copycat version of it! It’s my fav muffin and I knew I had to recreate it at home!

These Poppy Seed Almond Muffins are soft, fluffy, and bursting with sweet almond flavor. With a tender crumb and delicate crunch from the poppy seeds, they’re the perfect cozy bakery-style treat for breakfast, snacking, or coffee breaks.

INGREDIENTS
* 2 1/4 Cups Flour
* 1/2 tsp Salt
* 1/2 tsp Baking Soda
* 1/2 tsp Baking Powder
* 3/4 Cup Oil 
* 1 Cup White Sugar
* 2 Eggs
* 1 tsp Vanilla Extract
* 1 Tbsp Almond Extract 
* 3/4 Cup Sour Cream
* 1/4 Cup Milk
* 2 Tbsp Poppy Seeds
* 1/4 Cup Slivered Almonds sprinkle on top

INSTRUCTIONS
* Preheat oven to 350°F and line a 12-cup muffin tin with liners or lightly grease it.
* In a large bowl, whisk together oil, sugar, eggs, vanilla extract, almond extract, sour cream, and milk until smooth.
* Add flour, salt, baking soda, and baking powder directly into the same bowl. Gently mix until just combined.
* Fold in the poppy seeds.
* Divide the batter evenly between the 12 muffin cups and sprinkle slivered almonds on top.
* Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
* Let cool slightly before serving.


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INGREDIENTS
* 1 Can Tuna drained
* 2 Tbsp Sriracha
* 1/4 Cup Mayo
* 1 Tbsp Sesame Oil
* 2 Tbsp Furikake
* 1 Cup White Rice cooked
* 1 tsp Sugar
* 1/2 Tbsp Rice Vinegar
* 1 Packet Seasoned Seaweed

INSTRUCTIONS
* Preheat your oven to 400F and prepare a 6-inch baking pan.
* In a bowl, add in your rice and heat it in the microwave for 1 minute. This is so it’s easier for the sugar and rice vinegar to soak in. Add in your rice vinegar and sugar and mix well.
* Next, add in the rice mixture to your baking pan in an even layer. Sprinkle furikake on top.
* Use the same bowl that you mixed up your rice in and add in your drained canned tuna, sesame oil, sriracha, and mayo and mix well.
* Add the layer of saucy tuna on your rice layer evenly on top. Sprinkle with furikake.
* Bake at 400F for 20-30 minutes or until the top is golden brown.
* Serve with a side of seasoned seaweed and enjoy!


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INGREDIENTS
* 1 Can Tuna drained
* 2 Tbsp Sriracha
* 1/4 Cup Mayo
* 1 Tbsp Sesame Oil
* 2 Tbsp Furikake
* 1 Cup White Rice cooked
* 1 tsp Sugar
* 1/2 Tbsp Rice Vinegar
* 1 Packet Seasoned Seaweed

INSTRUCTIONS
* Preheat your oven to 400F and prepare a 6-inch baking pan.
* In a bowl, add in your rice and heat it in the microwave for 1 minute. This is so it’s easier for the sugar and rice vinegar to soak in. Add in your rice vinegar and sugar and mix well.
* Next, add in the rice mixture to your baking pan in an even layer. Sprinkle furikake on top.
* Use the same bowl that you mixed up your rice in and add in your drained canned tuna, sesame oil, sriracha, and mayo and mix well.
* Add the layer of saucy tuna on your rice layer evenly on top. Sprinkle with furikake.
* Bake at 400F for 20-30 minutes or until the top is golden brown.
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INGREDIENTS
* 1/2 Cup White Sugar
* 1/2 Cup Brown Sugar
* 1 Mashed Ripe Banana
* 1 tsp Vanilla Extract
* 1/2 tsp Cinnamon
* 1 Cup Water

INSTRUCTIONS
* In a small saucepan over medium heat, combine water, white sugar, and brown sugar.
* Stir until the sugars fully dissolve and the mixture begins to gently simmer.
* Add the mashed banana and cinnamon. Simmer for 5–8 minutes, stirring occasionally.
* Remove from heat and stir in the vanilla extract.
* Strain the syrup (optional for a smoother texture) and let cool.
* Transfer to a jar or bottle and store in the fridge.

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This Banana Bread Syrup is warm, sweet, and full of cozy flavor just like your favorite homemade loaf in liquid form! Perfect for coffee, pancakes, waffles, or desserts, it’s an easy homemade syrup that adds a comforting, bakery-style touch to any treat 💛

INGREDIENTS
* 1/2 Cup White Sugar
* 1/2 Cup Brown Sugar
* 1 Mashed Ripe Banana
* 1 tsp Vanilla Extract
* 1/2 tsp Cinnamon
* 1 Cup Water

INSTRUCTIONS
* In a small saucepan over medium heat, combine water, white sugar, and brown sugar.
* Stir until the sugars fully dissolve and the mixture begins to gently simmer.
* Add the mashed banana and cinnamon. Simmer for 5–8 minutes, stirring occasionally.
* Remove from heat and stir in the vanilla extract.
* Strain the syrup (optional for a smoother texture) and let cool.
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