This vegan eggnog latte granola is a true power breakfast! Nothing like carbs, protein, and caffeine to get you going in the morning, especially over the holidays!
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I am typically a cold brew with soy milk girl (always iced). But when winter comes around I sometimes get a little bit sucked in to all of the fancy drinks! You know, like Pumpkin Spice Lattes and Peppermint Mochas! My most favorite is always a vegan eggnog latte. I start making them at home as soon as I see eggnog on the grocery store shelves, and order them any time I find a coffee shop that carries vegan eggnog! I love it’s sweet flavor, and it pairs perfectly with coffee. I’ll drink eggnog in my morning coffee, in a fancy martini, and now I enjoy it in my granola!
Eggnog Latte Granola
What? Coffee in your granola? Yes. A true power breakfast. A few years ago there was a granola at Trader Joe’s that had coffee in it. I’m not sure I even bought any—I just saw it and was intrigued. It was definitely something I could make at home. And easily too. (Yes, every time I make my own granola I kick myself for not doing it more often. Why do I always forget how quick it is to make?). Anyway….I simply dissolve a scoop of instant espresso powder into the “liquid” portion of the granola mix, stir it up, and pour it over the dried oat/coconut/almond mixture. Pop it in the oven for 30 minutes and you have a perfect breakfast! And in this case, I amped up the eggnog flavor to make it Eggnog Latte Granola. What’s eggnog flavor you ask? Keep reading…..
What is Vegan Eggnog anyway?
Vegan eggnog is a dairy free beverage inspired by the traditional eggnog drink (made from eggs, sugar, and dairy). It is essentially a thicker, sweeter dairy free milk flavored with nutmeg (the official sponsor of eggnog flavor). And for fun, it’s often served with rum (or vodka in the case of my Eggnog Latte Martini)! My favorite vegan eggnog is made by Silk, with soy milk, but sadly they aren’t offering it this year. My runners up are the new oat milk based O’Nog by Trader Joes and Califia’s almond milk nog.
For true eggnog fans, serve this eggnog latte granola *with* vegan eggnog instead of milk. So good!
More Vegan Eggnog Recipes You Will Love
More Vegan Make Ahead Christmas Breakfast Recipes You Will Love
I get it. The holidays are busy. Life is busy. I have exactly zero extra time in the morning. Having some things ready to grab and go makes life a little bit easier. Bonus points if it’s something festive!
- Pumpkin Pie Chia Pudding
- Spice Cookie Granola
- Vegan Cranberry Orange Muffins
- Apple Cinnamon Instant Oatmeal
- Cinnamon Sugar Toast Topping
Let’s Make Eggnog Latte Granola!
Let’s whip up a quick batch of this easy vegan eggnog latte granola. Just 35 minutes! Let me know how you like it in the comments below (and leave a rating too!). Merry breakfast munching!
Eggnog Latte Granola
- 1/2 cup agave (or sub maple syrup)
- 1/4 cup almond butter
- 1 Tablespoon instant espresso
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 4 cups oats (choose certified gluten free if necessary)
- 1 cup shredded coconut
- 1 cup slivered almonds
- Preheat the oven to 325º. Line a large jelly roll pan with parchment paper and set aside.
- Place the agave and the almond butter in a microwave safe container. (I like to use a glass measuring cup, measure the agave, and then add the almond butter until the mixture comes to the 3/4 cup mark.).
- Microwave the agave and almond butter for 30 seconds and give it a good stir. If it is soft, proceed to the next step. If it is still firm give it 30 more seconds.
- Add the espresso powder to the melted agave almond butter mixture. Stir until the espresso dissolves.
- Add the nutmeg, cinnamon, and vanilla extract to the mixture and stir together. Set aside.
- In a large bowl, mix the oats, coconut, and almonds.
- Pour the agave almond butter mixture over the oat mixture and stir well to completely incorporate.
- Spread onto a parchment lined baking sheet and bake in preheated oven for 30 minutes, stirring every 10 minutes.
- Remove from oven—the mixture will still be a bit soft, but will crisp up as it cools.
- Once cool, put in an airtight container. It will last for a couple of weeks....if you don't eat it all first! Enjoy!