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Eggnog Spiced Baked Oatmeal

This post is sponsored by Eggland’s Best

Today I’m sharing an eggnog spiced oatmeal that makes the perfect comforting and warm breakfast. It’s great both fresh out of the oven on a lazy, cozy day and also just as tasty reheated on busy mornings. You can also double the recipe if baking for a crowd!

Here’s the fun how-to video!!

 

Baked oatmeal is not only a delicious and filling breakfast, but it can be made so many different ways with just a few ingredients. I’ve done everything from Baked Banana to Pumpkin and Coffee here on the blog. This particular version is made with milk, cream, nutmeg and an extra Eggland’s Best egg to give it eggnog flavor. Of course, you can substitute your favorite eggnog for the milk and cream for an even more indulgent and seasonal version!

The oatmeal comes out soft, not crunchy, so don’t let the bar shape fool you into thinking this is a granola bar. You could cut it in pie slices or even fun shapes for the kiddos!

Like most baked oatmeal, this recipe is straightforward. It starts with the basics – oats, milk, Eggland’s Best eggs, a little sugar, and holiday spices. Thanks to a special blend of feed, when compared to ordinary eggs, Eggland’s Best eggs contain six times more vitamin D, 25% less saturated fat, more than double the omega-3s, ten times more vitamin E, and more than double vitamin B12. Eggland’s Best eggs are also an excellent source of vitamin B2 (Riboflavin) and vitamin B5.

Mix your dry ingredients together first in a large bowl.

In a separate bowl, beat the eggs, then mix in the milk and cream (or eggnog if using). Pour the liquid mixture into the dry ingredients and stir to combine. It will look nice and thick!

Spread into your greased or parchment-lined dish. It fits nicely in a square baking dish or a pie dish.

Bake, then try to let cool slightly before cutting and eating 🙂 You can store leftovers in the fridge in – they are great reheated for breakfast or a snack on the go!

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5 from 1 vote

Eggnog Spiced Baked Oatmeal

Eggnog spiced oatmeal makes the perfect comforting and warm breakfast. Make this recipe year-round with milk and cream or sub in your favorite eggnog for a more indulgent seasonal version. Bonus, it's great reheated on busy mornings!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 6 servings

Ingredients

  • 2 1/2 cups rolled oats
  • 1 tsp cinnamon
  • 3/4 tsp nutmeg
  • Pinch of cloves
  • 1 tsp baking powder
  • ¼ tsp salt
  • 3 – 4 Tbsp brown sugar adjust to taste if using eggnog
  • 2 Eggland’s Best eggs beaten
  • 1 teaspoon vanilla extract
  • 1 cup milk and 1/2 cup cream OR 1 ½ cups of your favorite eggnog

Instructions

  • Preheat oven to 350 degrees.
  • Whisk together dry ingredients in a large bowl.
  • Combine wet ingredients in a separate bowl.
  • Stir wet ingredients into dry ingredients until just combined.
  • Grease an 8”x8” baking dish with butter or line with parchment paper. A pie dish or a small casserole dish also works.
  • Pour oat mixture in.
  • Bake for about 25 minutes, or until center is set and the top begins to brown.
  • Allow to cool slightly before cutting.


Thanks to Eggland’s Best for sponsoring this post. 

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Reader Interactions

Comments

  1. I’ve not drank much eggnog, but last year I enjoyed an eggnog latte at one of our local coffee shops, & I loved it. Despite not being super into drinking it, I love to cook with it! This sounds so very warm, comforting, & perfectly seasonal! I can’t wait to make it for me & Matt.

    Reply


  5. I actually had eggnog in the house and made this last night for breakfast this morning. It was so good! I used the almond milk version from trader joes and skipped the sugar all together. Then my boys used just a little maple syrup when they ate it. It was a huge hit!!

    Reply

  6. oh wow this is a nice spin on oatmeal that is new to me it looks and sound so delicious and comforting im definitely adding this to my shopping cart on my next run to the grocery store

    Reply

  8. I don’t usually have cream on hand but I bought some to make truffles and had half a cup leftover, so that worked out perfectly. The oatmeal smelled just like French toast while baking! (I guess French toast is the main thing I use nutmeg in.) My kids and I love all types of oatmeal, so thanks for this recipe.

    Reply

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