Creamy, healthful eggnog overnight oatmeal made with homemade dairy-free, refined sugar-free eggnog for a festive, healthful breakfast.
I’ve been having these fascinating thoughts lately.
Like, what food would I serve my kids on Christmas morning.
My kids, folks.
If you know me at all, you know there is planet Julia, and then there is planet Children. Let’s just say they’re not in close proximity.
At the moment.
At this juncture.
They may even be in parallel universes.
For the time being.
Back to my story.
I would 3000% give my kids eggnog oatmeal on Christmas morning. I mean, why the heck not?? First of all: eggnog. Secondly: oatmeal…so pimp easy. <- I just made that up. Thirdly: make ahead in 5 minutes with zero ingredients, it’s like something special materializing out of the ether and you don’t even know how it got in your kitchen slash children’s bellies.
Puppy bellies are the cutest things EVER.
^See? Facinating thoughts. Of the nth dimension.
Breakfast Christmas morning. Here’s what I’m thinking: Eggnog Overnight Oats as the breakfast appy…you know, to tide my kids over while they’re opening presents (again, if you know me, there’s a planet called Julia, and then there’s a planet called Gifts…guess how close they are in proximity?), followed by real breakfast, which includes some sort of sweet potato home fries concoction with chorizo and cheese all up in its grill with guacamole and toritllas on the side in the event we want to make a burrito out of the whole mess, or even tortilla chips if you will, in case we want to take a sweet potato huevos rancheros approach. With a dollop of sour cream on top. Because apparently I’m famished while writing this post.
Don’t get me started on Christmas brunch.
The short of it is, I took the dairy free paleo eggnog I showed you guys a few weeks ago, and combined it with rolled oats and chia seeds in a jar. I shook it up, let it sit in the refrigerator overnight, opened and stirred in the morning. And you guys?: why didn’t you tell me eggnog made such great oatmeal?? Slash chia seed pudding oatmeal. However you like to look at it.
At a minimum, we’re looking at the three aforementioned ingredients eggnog, rolled oats, and chia seeds. You can use any homemade or store-bought eggnog of your choosing…store-bought may be a bit rich, so I’d suggest going halvsies with another milk, like regular milk or almond milk. If you want to do a little cranberry bliss infusion, you can add dried cranberries to the overnight oats, allowing them to sit with the oats and chia seeds so that they soften and puff up overnight. You can add more nutmeg and cinnamon, you can add pure maple syrup (I suggest adding a smidge if you’re using my dairy-free eggnog recipe or my vegan eggnog recipe), top with something crunchy and sweet, and that’s all she wrote. Let’s keep this cazh.
Have a fabulous weekend and a Merry Christmas!
- 2 cups dairy-free paleo eggnog or eggnog of choice
- 1-1/2 cups gluten-free rolled oats
- 3 tablespoons chia seeds
For Serving (optional):
- Pure maple syrup
- Ground cinnamon
- Freshly grated nutmeg
- Pumpkin seeds
- Dried cranberries
- Chopped pecans
- Add the eggnog, oats, and chia seeds to a large jar, seal with the lid, and shake until well combined. Refrigerate overnight, or at least 4 hours. (Note: if you're able to stir the oats a few times during the refrigeration period, do so!).
- Stir well before serving the oats in bowls. Drizzle with additional maple syrup to sweeten (skip this if you're using store-bought or already very sweet eggnog), sprinkle with ground cinnamon and freshly grated nutmeg, and top with dried cranberries, pumpkin seeds, and chopped pecans.
Nutrition Information:Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g