35+ Delicious Holiday Dairy-Free Brunch Recipes for a Festive Spread

The holiday season is a time for celebration, togetherness, and, of course, delicious food.

Whether you’re hosting a festive gathering or looking for a satisfying breakfast to enjoy with your family, brunch is the perfect meal to celebrate the occasion.

However, if you’re following a dairy-free lifestyle or hosting guests with dietary restrictions, you might find it challenging to find dishes that are both indulgent and dairy-free.

Fear not! We’ve curated over 35 irresistible holiday dairy-free brunch recipes that are not only delicious but also healthy and inclusive for everyone.

From warm, comforting dishes like dairy-free cinnamon rolls to refreshing chia puddings topped with fresh fruit, these recipes will help you create a festive and satisfying holiday spread that everyone can enjoy.

These recipes cover a variety of flavors and preferences, from sweet treats to savory dishes, ensuring that you have plenty of options for your brunch menu.

Each recipe is designed to be easy to prepare and suitable for holiday celebrations, making it the perfect way to bring joy and flavor to your dairy-free holiday table.

35+ Delicious Holiday Dairy-Free Brunch Recipes for a Festive Spread

Planning a dairy-free holiday brunch doesn’t have to be difficult or uninspired.

With over 35 incredible recipes at your fingertips, you can easily whip up a spread that will impress your guests while adhering to your dietary needs.

From decadent sweet baked goods to savory options full of flavor, there’s something for everyone in this collection.

These dairy-free holiday brunch recipes are a wonderful way to showcase just how delicious plant-based meals can be without sacrificing flavor or festivity.

So, gather your ingredients, invite your loved ones, and enjoy a memorable holiday brunch that’s inclusive and scrumptious for all.

Dairy-Free Cinnamon Apple Pancakes

Start your holiday brunch with a warm stack of cinnamon apple pancakes. These fluffy pancakes are made with non-dairy milk, cinnamon, and grated apples, offering a comforting combination of sweet and spicy flavors. Perfect for cozy mornings around the table, these pancakes are both filling and flavorful without any dairy.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 1 cup unsweetened almond milk (or any non-dairy milk)
• 1 large egg (or flax egg for vegan option)
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 1 medium apple, peeled and grated
• 2 tablespoons coconut oil, melted (or vegetable oil)
• Optional toppings: sliced apples, maple syrup, chopped nuts, dairy-free whipped cream

Instructions:

1. In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
2. In a separate bowl, combine the almond milk, egg, maple syrup, and vanilla extract. Stir in the grated apple.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; it’s okay if the batter is slightly lumpy.
4. Heat a non-stick skillet or griddle over medium heat and brush with a little coconut oil.
5. Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side or until golden brown.
6. Repeat with the remaining batter, adding more oil to the skillet as needed.
7. Serve with your favorite toppings such as maple syrup, extra apples, or chopped nuts for an added crunch.

These dairy-free cinnamon apple pancakes are the perfect addition to your holiday brunch table. They offer a warm, comforting flavor with the sweetness of apples and the warmth of cinnamon. The non-dairy milk and simple ingredients make them a great option for anyone avoiding dairy while still indulging in a delicious treat. These pancakes are sure to impress guests and become a holiday favorite for years to come!

Dairy-Free Mushroom and Spinach Quiche

This dairy-free mushroom and spinach quiche is a savory holiday brunch option that’s packed with flavor. The combination of earthy mushrooms, fresh spinach, and a creamy dairy-free base makes this dish a satisfying choice for your guests. Served warm, this quiche will be the star of your holiday table.

Ingredients:

• 1 pre-made dairy-free pie crust (or homemade)
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 cup mushrooms, sliced
• 2 cups fresh spinach, chopped
• 1 cup unsweetened almond milk (or any non-dairy milk)
• ½ cup silken tofu
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
3. Add the sliced mushrooms to the skillet and cook for an additional 5 minutes, until they release their moisture and become tender.
4. Stir in the chopped spinach and cook until wilted, about 2 minutes. Remove from heat and set aside.
5. In a blender or food processor, combine the almond milk, silken tofu, nutritional yeast, garlic powder, salt, and pepper. Blend until smooth and creamy.
6. Pour the tofu mixture over the vegetable mixture and stir to combine.
7. Pour the entire mixture into the prepared pie crust and spread it evenly.
8. Bake in the preheated oven for 35-40 minutes or until the quiche is firm and lightly golden on top.
9. Allow to cool for a few minutes before slicing. Garnish with fresh parsley if desired.

This dairy-free mushroom and spinach quiche is a savory and wholesome addition to any holiday brunch spread. The creamy tofu filling paired with sautéed mushrooms and spinach creates a delightful contrast of flavors and textures. This quiche is both satisfying and nourishing, offering a dairy-free alternative to the traditional cheesy quiche. It’s a great choice for brunch gatherings and will surely be a crowd-pleaser, offering everyone a delicious slice of the season.

Dairy-Free Cranberry Orange Scones

These dairy-free cranberry orange scones are the perfect balance of sweet and tart, with a burst of citrus flavor from fresh orange zest and a slight tang from the cranberries. Light, flaky, and incredibly aromatic, these scones make a festive addition to your holiday brunch table.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ¼ teaspoon salt
• ¼ cup coconut sugar (or your preferred sweetener)
• ½ teaspoon orange zest
• 1 cup fresh or frozen cranberries, chopped if large
• ¼ cup coconut oil, solidified
• ½ cup unsweetened almond milk (or any non-dairy milk)
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup (optional, for drizzling)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, salt, coconut sugar, and orange zest.
3. Cut in the solidified coconut oil using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Gently fold in the chopped cranberries.
5. Pour in the almond milk and vanilla extract and stir until just combined. Be careful not to overmix the dough.
6. Turn the dough out onto a lightly floured surface and gently knead a few times to bring it together. Pat the dough into a 1-inch thick circle.
7. Use a sharp knife or dough cutter to slice the dough into 8 wedges and transfer them to the prepared baking sheet.
8. Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted comes out clean.
9. Let the scones cool slightly before drizzling with maple syrup, if desired.

These dairy-free cranberry orange scones are a perfect addition to your holiday brunch. Their delightful sweetness, paired with the tartness of cranberries and the refreshing zing of orange, creates an irresistible flavor combination. The flaky texture of the scones is achieved with coconut oil, making them a perfect dairy-free treat for anyone with dietary restrictions. These scones are both festive and easy to prepare, making them an ideal choice to serve at your next holiday gathering. Your guests will love these treats, and you can feel good knowing they’re made without dairy!

Dairy-Free Sweet Potato Hash with Avocado

This dairy-free sweet potato hash with avocado is a hearty and nutritious dish perfect for a holiday brunch. The combination of crispy sweet potatoes, savory vegetables, and creamy avocado makes for a filling and vibrant meal. With a touch of spice from bell peppers and onions, this dish will keep everyone energized and satisfied all morning long.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 yellow onion, diced
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• Salt and pepper, to taste
• 2 ripe avocados, sliced
• Fresh cilantro, for garnish (optional)
• Lime wedges, for serving

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for 8-10 minutes, stirring occasionally, until they are tender and lightly crispy on the outside.
2. Add the diced red bell pepper and onion to the skillet and cook for another 5-7 minutes, until softened.
3. Stir in the smoked paprika, cumin, salt, and pepper, adjusting the seasoning to taste.
4. Remove from heat and transfer the sweet potato mixture to a serving platter.
5. Top with sliced avocado, a sprinkle of fresh cilantro, and a squeeze of lime juice for added flavor.
6. Serve warm and enjoy!

This dairy-free sweet potato hash with avocado is the ideal savory dish for a holiday brunch. The sweetness of the potatoes pairs beautifully with the richness of the avocado, while the bell peppers and onions bring a savory depth to the dish. It’s a colorful, nutritious option that’s easy to prepare and packed with flavor. Plus, it’s naturally gluten-free and full of healthy fats, making it a wholesome choice for your holiday spread!

Dairy-Free Pumpkin Spice Muffins

These dairy-free pumpkin spice muffins are soft, moist, and bursting with the warm flavors of cinnamon, nutmeg, and pumpkin. A perfect treat for a holiday brunch, they’re not only dairy-free but also a great way to enjoy the flavors of fall throughout the festive season. Whether served with a cup of coffee or enjoyed as a snack, these muffins will surely be a hit!

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ground ginger
• ½ teaspoon salt
• 1 cup pumpkin puree
• ½ cup coconut sugar (or your preferred sweetener)
• 2 large eggs (or flax eggs for vegan option)
• ¼ cup coconut oil, melted
• 1 teaspoon vanilla extract
• ½ cup unsweetened almond milk (or any non-dairy milk)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a separate large bowl, combine the pumpkin puree, coconut sugar, eggs, melted coconut oil, vanilla extract, and almond milk. Whisk until smooth.
4. Slowly add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix.
5. Divide the batter evenly among the muffin cups, filling each about ¾ of the way full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool slightly before serving.

These dairy-free pumpkin spice muffins are a delicious and comforting addition to any holiday brunch. The combination of pumpkin and warm spices creates a cozy, festive atmosphere, while the coconut oil and non-dairy milk ensure they remain dairy-free. These muffins are perfect for a sweet breakfast treat or an afternoon snack. They’ll fill your home with the scent of the season and bring joy to anyone who takes a bite!

Dairy-Free Chia Pudding Parfaits

These dairy-free chia pudding parfaits are a light and refreshing addition to your holiday brunch menu. Layered with creamy chia pudding and topped with fresh fruit, these parfaits are both visually appealing and satisfying. The chia seeds provide a great source of fiber and omega-3 fatty acids, making this dish a healthy and delicious treat for any festive gathering.

Ingredients:

• ¼ cup chia seeds
• 1 cup unsweetened almond milk (or any non-dairy milk)
• 1 tablespoon maple syrup or agave nectar (optional)
• ½ teaspoon vanilla extract
• 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
• 2 tablespoons shredded coconut (optional)
• Fresh mint leaves, for garnish (optional)

Instructions:

1. In a bowl, whisk together the chia seeds, almond milk, maple syrup (if using), and vanilla extract. Stir until the mixture is well combined.
2. Cover the bowl and refrigerate for at least 2-3 hours, or overnight, to allow the chia seeds to absorb the liquid and thicken.
3. Once the pudding has set, layer it in serving glasses or jars with fresh berries.
4. Top with shredded coconut and a sprig of fresh mint for garnish.
5. Serve chilled and enjoy!

These dairy-free chia pudding parfaits are a wonderful light option for a holiday brunch, offering a healthy and indulgent treat without any dairy. The creamy chia pudding pairs perfectly with the bright, tart fruit, while the shredded coconut adds a nice texture. This dessert is not only visually appealing but also packed with nutrients, making it a great choice for anyone looking to enjoy a healthy, festive treat. Prepare them the night before for an easy, make-ahead dish that will impress your guests!

Dairy-Free Cranberry Orange Scones

These dairy-free cranberry orange scones are bursting with fresh fruit flavors and a hint of citrus, making them an ideal choice for a holiday brunch. The combination of tart cranberries and sweet oranges creates a perfect balance of flavors, while the scones remain light and tender thanks to the use of coconut oil. They can be served with jam, vegan butter, or enjoyed on their own with a cup of tea or coffee.

Ingredients:

• 2 cups all-purpose flour
• ¼ cup coconut sugar (or your preferred sweetener)
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup coconut oil, chilled and cut into cubes
• ¾ cup fresh cranberries, chopped
• 1 tablespoon orange zest
• 1 tablespoon fresh orange juice
• 1/3 cup unsweetened almond milk (or any non-dairy milk)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, coconut sugar, baking powder, and salt.
3. Add the chilled coconut oil cubes and use a pastry cutter or your fingers to incorporate the oil into the dry ingredients until the mixture resembles coarse crumbs.
4. Gently fold in the cranberries and orange zest.
5. In a separate bowl, mix together the almond milk, orange juice, and vanilla extract.
6. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
7. Turn the dough onto a floured surface and gently knead it a few times to bring it together. Pat the dough into a round disk about 1 inch thick.
8. Cut the dough into 8 wedges and transfer them to the prepared baking sheet.
9. Bake for 18-20 minutes, or until the scones are golden brown on top.
10. Allow the scones to cool slightly before serving.

These dairy-free cranberry orange scones are the perfect holiday brunch treat. The combination of tangy cranberries and zesty orange makes them both refreshing and festive. They are a great make-ahead option, and the use of coconut oil keeps them light and tender. Whether you serve them with a dollop of dairy-free butter or enjoy them on their own, these scones will add a touch of elegance to your brunch table.

Dairy-Free Spinach and Mushroom Frittata

A dairy-free spinach and mushroom frittata is a savory, satisfying dish that’s perfect for a holiday brunch. Packed with fresh vegetables and herbs, this frittata is both healthy and flavorful. The creamy texture comes from a combination of chickpea flour and non-dairy milk, making it a perfect dairy-free alternative to traditional egg-based frittatas.

Ingredients:

• 1 tablespoon olive oil
• 1 cup mushrooms, sliced
• 2 cups fresh spinach, chopped
• 1 small onion, diced
• 3 tablespoons chickpea flour
• 1 cup unsweetened almond milk (or any non-dairy milk)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• Fresh parsley, for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a 9-inch pie dish or round baking dish.
2. Heat the olive oil in a large skillet over medium heat. Add the mushrooms and cook for 5-7 minutes, until tender and browned.
3. Add the diced onion and spinach to the skillet and cook for another 2-3 minutes, until the spinach wilts.
4. In a separate bowl, whisk together the chickpea flour, almond milk, garlic powder, onion powder, salt, and pepper until smooth.
5. Pour the chickpea flour mixture over the vegetables in the skillet and stir to combine.
6. Transfer the entire mixture to the prepared baking dish and spread it out evenly.
7. Bake for 25-30 minutes, or until the frittata is set and lightly browned on top.
8. Remove from the oven and let it cool for a few minutes before slicing. Garnish with fresh parsley if desired.

This dairy-free spinach and mushroom frittata is a perfect savory option for a holiday brunch. It’s light yet filling, packed with nutritious vegetables, and has a wonderfully creamy texture without any dairy. The chickpea flour provides structure while the non-dairy milk creates a smooth consistency. This dish is easy to make and can be served warm or at room temperature, making it an excellent make-ahead choice for busy mornings.

Dairy-Free Banana Nut Pancakes

These dairy-free banana nut pancakes are fluffy, delicious, and full of natural sweetness from ripe bananas. The added crunch of walnuts gives them a lovely texture and makes them even more satisfying. This recipe is perfect for a holiday brunch, providing both a sweet and hearty breakfast option. Serve with maple syrup and fresh fruit for an indulgent treat that’s completely dairy-free.

Ingredients:

• 1 cup whole wheat flour
• 1 tablespoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 ripe bananas, mashed
• 1 cup unsweetened almond milk (or any non-dairy milk)
• 1 tablespoon coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 cup walnuts, chopped (optional)
• Maple syrup, for serving

Instructions:

1. In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
2. In a separate bowl, mash the ripe bananas until smooth. Add the almond milk, melted coconut oil, and vanilla extract to the bananas and stir to combine.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the pancakes dense.
4. Fold in the chopped walnuts, if using.
5. Heat a griddle or non-stick skillet over medium heat and lightly grease with coconut oil.
6. Pour about 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
7. Serve the pancakes warm, topped with maple syrup and extra fresh fruit, if desired.

These dairy-free banana nut pancakes are a great addition to your holiday brunch spread. The natural sweetness from the bananas and the crunch of walnuts make each bite both flavorful and satisfying. Whether you top them with syrup, fresh berries, or nut butter, these pancakes will be a hit with everyone at your table. They’re also a fantastic make-ahead option for busy mornings, ensuring you can enjoy a hearty, dairy-free breakfast without the hassle!

Dairy-Free Pumpkin Spice Muffins

These dairy-free pumpkin spice muffins are perfect for a cozy holiday brunch. Full of warm spices and natural sweetness from pumpkin, they are moist, tender, and the perfect balance of flavor. Whether you’re hosting a brunch or need a treat for guests, these muffins will be a hit. They also freeze well, making them an ideal make-ahead option.

Ingredients:

• 1 ½ cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• ½ teaspoon salt
• 1 cup canned pumpkin puree
• ½ cup maple syrup (or preferred sweetener)
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon apple cider vinegar
• ¼ cup unsweetened almond milk (or any non-dairy milk)
• ½ cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl, mix the pumpkin puree, maple syrup, melted coconut oil, vanilla extract, apple cider vinegar, and almond milk until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
5. Gently fold in the chopped pecans or walnuts if using.
6. Scoop the batter into the prepared muffin tin, filling each cup about ¾ full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These dairy-free pumpkin spice muffins are a festive, flavorful addition to any holiday brunch. The combination of spices and pumpkin creates a soft, moist muffin with just the right amount of sweetness. The optional nuts provide a delightful crunch, but the muffins are equally delicious without them. Serve with a hot cup of coffee or tea for a perfect start to your holiday gathering, and enjoy the cozy flavors of fall all season long.

Dairy-Free Avocado Toast with Tomato and Basil

For a fresh and vibrant brunch option, this dairy-free avocado toast with tomato and basil is a simple yet satisfying dish. The creamy avocado, sweet tomatoes, and fragrant basil come together beautifully on toasted bread. It’s perfect for a lighter, savory brunch or as an appetizer for a more extensive holiday meal. Plus, it’s easy to prepare and can be customized with toppings to suit your taste.

Ingredients:

• 2 ripe avocados
• 4 slices of whole-grain or sourdough bread
• 1 cup cherry tomatoes, halved
• ¼ cup fresh basil leaves, chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Lemon juice, to taste (optional)
• Red pepper flakes (optional)

Instructions:

1. Toast the bread slices until golden brown and crispy.
2. While the bread is toasting, halve the avocados and remove the pits. Scoop the flesh into a bowl and mash it with a fork until creamy but slightly chunky.
3. Stir in a little lemon juice, salt, and pepper to taste.
4. Once the toast is ready, spread a generous amount of mashed avocado onto each slice.
5. Top with the halved cherry tomatoes, fresh basil, and a drizzle of olive oil.
6. Season with additional salt and pepper, and sprinkle with red pepper flakes for a little kick, if desired.
7. Serve immediately, garnished with extra basil if desired.

This dairy-free avocado toast with tomato and basil is a fresh and flavorful choice for a holiday brunch. The creamy avocado pairs wonderfully with the juicy tomatoes and aromatic basil, creating a refreshing and light dish. It’s easy to prepare, can be made in minutes, and offers a healthy option for guests who may be avoiding dairy. Customize the toast with your favorite toppings, like a sprinkle of hemp seeds or a drizzle of balsamic glaze, for even more flavor!

Dairy-Free Sweet Potato Hash with Peppers and Onions

This dairy-free sweet potato hash is a savory, hearty brunch option packed with nutrients and flavor. Roasted sweet potatoes are sautéed with bell peppers, onions, and seasonings to create a comforting dish that is naturally sweet and savory. This recipe is versatile enough to serve as a main or side dish and is a great way to add more vegetables to your holiday brunch spread.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• ½ teaspoon paprika
• ½ teaspoon cumin
• Salt and pepper, to taste
• Fresh cilantro, for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the diced sweet potatoes with 1 tablespoon of olive oil, paprika, cumin, salt, and pepper. Spread them out in a single layer on the prepared baking sheet.
3. Roast the sweet potatoes for 25-30 minutes, or until they are tender and slightly caramelized, flipping halfway through.
4. While the sweet potatoes are roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat.
5. Add the diced bell peppers and onions and sauté for 5-7 minutes, until they are softened and slightly browned.
6. Add the minced garlic to the skillet and cook for an additional 1-2 minutes, until fragrant.
7. Once the sweet potatoes are done roasting, add them to the skillet with the peppers and onions. Stir to combine and cook for an additional 5 minutes to allow the flavors to meld together.
8. Taste and adjust the seasoning if needed, then remove from heat.
9. Serve the hash warm, garnished with fresh cilantro if desired.

This dairy-free sweet potato hash is a flavorful and nutritious brunch dish that will satisfy all your guests. The sweetness of the roasted sweet potatoes complements the savory peppers and onions perfectly, making it a crowd-pleaser for any holiday gathering. Plus, it’s a great way to incorporate more vegetables into your meal. Serve it alongside a salad, or pair it with scrambled tofu for a complete, hearty brunch option.

Dairy-Free Chia Pudding with Mixed Berries

A light yet satisfying option for a dairy-free holiday brunch, this chia pudding with mixed berries is a perfect balance of creamy and refreshing. Chia seeds absorb almond milk (or any non-dairy milk), forming a rich, thick pudding base that pairs beautifully with the sweetness of fresh berries. This is a great make-ahead dish that can be customized with your favorite fruit toppings and is naturally sweetened, offering a healthy and indulgent way to start the day.

Ingredients:

• ½ cup chia seeds
• 2 cups unsweetened almond milk (or other non-dairy milk)
• 2 tablespoons maple syrup or agave syrup
• 1 teaspoon vanilla extract
• 1 cup mixed berries (blueberries, strawberries, raspberries)
• Mint leaves for garnish (optional)

Instructions:

1. In a bowl, combine the chia seeds, almond milk, maple syrup, and vanilla extract. Whisk well until everything is thoroughly mixed.
2. Cover the bowl and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
3. Before serving, give the pudding a good stir to ensure it’s creamy and smooth.
4. Divide the chia pudding into individual serving cups.
5. Top each serving with mixed berries and a few mint leaves for added color and freshness.
6. Serve chilled for a refreshing, dairy-free brunch treat.

This dairy-free chia pudding with mixed berries is an easy, healthy, and vibrant option for any holiday brunch. The chia seeds create a creamy, pudding-like texture, while the fresh berries bring a burst of natural sweetness and a pop of color to the dish. It’s a make-ahead option that will save you time during holiday festivities and can be tailored with different fruits, seeds, or toppings, making it a versatile brunch choice. The perfect combination of creamy, fruity, and satisfying!

Dairy-Free Cinnamon Apple Oatmeal

Warm and comforting, this dairy-free cinnamon apple oatmeal is a nourishing way to start your holiday morning. With chunks of sweet apples, a touch of cinnamon, and creamy oat milk, it’s a dish that will warm you up on chilly mornings. This oatmeal is packed with fiber, antioxidants, and natural sweetness, making it a healthy choice for a festive brunch that feels indulgent without any dairy.

Ingredients:

• 1 cup rolled oats
• 2 cups unsweetened oat milk (or other non-dairy milk)
• 1 apple, peeled, cored, and chopped
• 1 teaspoon ground cinnamon
• 1 tablespoon maple syrup (optional)
• Pinch of salt
• Chopped nuts (such as walnuts or pecans), for topping (optional)

Instructions:

1. In a medium saucepan, bring the oat milk to a gentle simmer over medium heat.
2. Add the oats, apple chunks, cinnamon, and a pinch of salt to the saucepan. Stir to combine.
3. Cook the oatmeal for 5-7 minutes, stirring occasionally, until the oats are soft and have absorbed the liquid.
4. If you prefer a sweeter oatmeal, add maple syrup and stir until combined.
5. Spoon the oatmeal into bowls and top with chopped nuts or extra apple slices if desired.
6. Serve immediately for a warm and comforting brunch dish.

This dairy-free cinnamon apple oatmeal is the perfect balance of sweet, warm, and hearty, making it a great choice for a holiday brunch. The apple and cinnamon infuse the oats with natural sweetness and spice, creating a rich, comforting dish that is both satisfying and nutritious. Whether you top it with crunchy nuts or enjoy it as is, this oatmeal will keep you feeling full and content throughout the holiday celebrations. It’s the ultimate cozy breakfast to enjoy with loved ones during the holidays.

Dairy-Free Veggie Frittata with Spinach and Mushrooms

This dairy-free veggie frittata is a savory, satisfying option for a holiday brunch, offering all the flavors of a classic frittata without any dairy. Packed with fresh vegetables like spinach, mushrooms, and onions, this frittata is full of nutrients and flavor. Made with chickpea flour, it has a similar texture to a traditional egg frittata but is entirely plant-based and perfect for anyone avoiding dairy or eggs.

Ingredients:

• 1 cup chickpea flour
• 1 ¼ cups water
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 cup mushrooms, sliced
• 2 cups fresh spinach, chopped
• 1 clove garlic, minced
• ½ teaspoon turmeric
• ½ teaspoon cumin
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish or oven-safe skillet.
2. In a bowl, whisk together the chickpea flour and water until smooth. Season with turmeric, cumin, salt, and pepper.
3. Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened.
4. Add the sliced mushrooms and garlic to the skillet and cook for an additional 5 minutes, until the mushrooms release their moisture and begin to brown.
5. Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
6. Pour the chickpea flour mixture over the cooked vegetables in the skillet, making sure it’s evenly distributed.
7. Transfer the skillet to the oven and bake for 20-25 minutes, or until the frittata is firm and lightly golden on top.
8. Remove from the oven and let it cool for a few minutes before slicing.
9. Garnish with fresh parsley and serve warm.

This dairy-free veggie frittata with spinach and mushrooms is a flavorful and filling dish that makes an excellent centerpiece for your holiday brunch. The chickpea flour provides a satisfying, egg-like texture, while the sautéed vegetables bring depth and earthiness to the dish. It’s a nutritious, dairy-free alternative that will impress both plant-based and non-plant-based eaters. Serve it alongside a fresh salad or roasted potatoes for a complete and satisfying meal.

Note: More recipes are coming soon!