Now that Autumn is officially here and it’s getting cold fast, I figured that it’s time to bring out the rich and aromatic spices. The velvet-like texture of the cashew cream, mixed in with the tantalizing tastes of nutmeg and cinnamon, make these oats a must-have for the upcoming cooler months! Here is my vegan breakfast version of ‘nog!
Start by making the cashew cream. It’s so simple to make and the oats have such a creamy texture from it. If you forget to soak your cashews overnight, let them soak in a covered container covered in boiling water for 30 minutes. It’s not going to be as smooth, but it still works.
Mix the cashew cream in with the rest of the ingredients. Grating your own nutmeg and cinnamon makes a huge flavor difference, so if you are able, I recommend doing it. Let it sit for 6 hours or overnight. I hope that you enjoy these vegan ‘nog oats as much as I did!
Creamy 'Nog Overnight Oats
- 1 Cup Cashews soaked overnight
- 1/2 Cup Plant-Based Milk
- 2 Pitted Medjool Dates
- 2 Cups Rolled Oats
- 1 Cup Plant-Based Milk
- 2+ Tblsp Maple Syrup
- 1 tsp Vanilla
- 1/2 tsp Rum Extract optional
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
Start by putting the cashew cream ingredients into a blender. Puree on medium - high for at least one minute.
In a bowl, combine all the ingredients. The addition of the cashew cream will make it have a thicker consistency, so you may need to add more plant-based milk if you like it runnier.
Put in a jar and let it sit for 6 hours or overnight.
*NOTE: Recipe time does not include refrigeration time.