Eggnog provides the perfect amount of flavor and moisture to this super simple baked eggnog oatmeal! This recipe is a great make-ahead Christmas morning breakfast.
Homemade cooked eggnog is a treat, but when using eggnog as an ingredient in a recipe? I save the good stuff for sipping and go straight for a carton of store-bought.
Thick, creamy, and inexpensive, it's also non-alcoholic, which is a plus when it comes to enjoying an eggnog latte any time of day or loading up a breakfast recipe like this eggnog oatmeal.
I've made lots of variations of my healthy baked oatmeal through the years. Easy and ultra versatile (replace bananas with eggnog? sure!), this iteration doesn't quite fit the bill as far as being labeled "healthy" goes, but it's a wonderful seasonal breakfast the whole family will love.
Reasons to Love This Recipe
- This recipe is bursting with Christmas flavor! With a hefty pour into the batter, eggnog's flavor shines through even once baked. A tiny bit of (optional) rum extract makes it even better.
- Baking eggnog oatmeal means you can prep ahead a fun and festive breakfast for a crowd. It stays for days in the refrigerator, reheats well, and freezes like a dream.
- This recipe isn't finicky. You can substitute (or omit) the nuts and dried fruit, bump up the warm and cozy spices, play around with the milk/eggnog ratio, etc.
- Oats: Old-fashioned oats are great in recipes like this because they hold their shape and retain texture, even with a longer bake time. Quick or instant oats will break down quicker and lead to a mushier texture.
- Eggnog: Standard store-bought eggnog works great, with the lower-fat "lite" versions fine to use, too. Since a fair amount is added to the recipe (1 ¾ cups) I save the homemade variety for plain drinking.
- Milk: This thins out the eggnog. Any kind is fine.
- Rum Extract: While optional, I love adding rum extract to non-alcoholic eggnog baked goods and beverages as it adds that extra something special to the flavor without booze.
- Maple Syrup: This rounds out the sweetness along with the eggnog. The flavors mesh very well and it's also my topping of choice when serving this dish.
- Spices: Cinnamon is a must in my baked oatmeals, but adding nutmeg amplifies eggnog's signature flavor.
- Nuts: Optional, but pecans, walnuts, or almonds are all good options.
- Fruit: Optional, but raisins or dried cranberries work well.
- Whisk together the dry ingredients in one bowl.
- Whisk together the wet ingredients in another bowl.
- Combine the wet and dry ingredients (by hand is fine, no electric mixer is needed). Fold in the nuts and dried fruit, if using.
- Line a 9-inch square pan with parchment paper and pour in the mixture. Level off the top surface with a spoon or spatula until even.
- Bake at 350°F (177°C) for 45 minutes, or until the edges are golden brown, the top surface is set, and a tester inserted into the center comes out clean.
Recipe Tips and Tricks
- While homemade eggnog can likely work fine here, I would not use alcoholic eggnog as I don't think the flavor would bake up well in a breakfast.
- For the cleanest slices, wait until this baked eggnog oatmeal has cooled completely before slicing.
- While some like to serve a baked-style oatmeal in a bowl with milk poured over, this recipe doesn't have to be scooped. Rather it forms wedges when cut and can be eaten on a plate with a fork. My favorite topping is a simple maple syrup drizzle.
Once entirely cooled, store eggnog oatmeal in an air-tight container at room temperature for 2 days, in the refrigerator for 4 days, or in the freezer for several months for best results. Thaw in the refrigerator or just microwave it when ready to eat.
I've enjoyed it cold from the refrigerator, at room temperature, and warmed. My preference is to heat it in the microwave and serve with maple syrup.
Dairy-Free: Use dairy-free eggnog and milk.
Vegan: Use dairy-free eggnog, milk, and an egg substitute. This style of baked oatmeal is pretty forgiving and I have substituted in flax egg without issue.
If you’ve enjoyed this recipe, I’d love for you to leave a star rating in the recipe card and/or a comment review below!
Baked Eggnog Oatmeal
- 3 cups old-fashioned oats
- 2 teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 ¾ cups eggnog
- ¾ cup milk any variety
- 3 Tablespoons maple syrup
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- ½ teaspoon rum extract or more vanilla extract
- ½ cup chopped pecans or other nuts, optional
- ¼ cup raisins or other dried fruit, optional
- Heat oven to 350°F (177°C). Line a 9-inch square baking dish with parchment paper.
- Add the dry ingredients to one mixing bowl: oats, baking powder, cinnamon, nutmeg, and salt. Whisk well to combine.
- Add the wet ingredients to a separate mixing bowl: eggnog, milk, maple syrup, eggs, and vanilla and rum extracts. Whisk well until smooth and evenly combined.
- Pour the wet ingredients into the bowl with the dry ingredients and stir until the oats are evenly moistened. Stir in the pecans and raisins.
- Pour the oatmeal mixture into the prepared pan, leveling off the top with a spoon or spatula so the surface is flat and the oats are dispersed evenly. Bake for 40-45 minutes, or until the edges are golden-brown, the top surface is set, and a tester inserted into the center comes out clean.
- Let the eggnog oatmeal cool before slicing into squares. Store in an air-tight container at room temperature for 2 days, in the refrigerator for 4 days, or freeze for several months.
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