Spiced Baked Eggnog Oatmeal is the perfect festive, comforting, and warm breakfast. It’s a nice healthy treat for Christmas brunch too!
Serve it fresh out of the oven on a cold winter morning, or serve any leftovers reheated or cold from the fridge on busy mornings.
You can also double the recipe if baking for a crowd.
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Baked oatmeal is great year-round, this seasonal eggnog oatmeal is so much fun at Christmas time, but don’t stop there.
Be sure to try my Baked Oatmeal with berries and Peaches & cream baked oatmeal.
How to make
This Eggnog Baked Oatmeal Recipe is a hearty meal and super simple to make, with a rich eggnog custard baked right in with the rich and creamy eggnog.
You can really taste the eggnog, but it doesn’t have an overpowering flavor.
Be sure to scroll down for full ingredient amounts and instructions.
In a large bowl, mix together the oats, pecans, brown sugar, baking powder, cinnamon, and salt.
In another bowl, whisk together eggnog, egg, butter, and vanilla.
Mix the wet ingredients into the dry ingredients, and pour into the prepared baking dish.
Sprinkle with nutmeg and additional pecans for garnish if desired.
Bake for 35 to 45 minutes, until the top is golden brown, and the oat mixture has set.
Remove from the oven and let cool for a few minutes.
The recipe can easily be doubled, if you need to feed a large number of people. If you double it bake it in a 13×9 baking pan or in a large casserole dish. Keep an eye on the baking time, as it may need a bit longer in the oven.
These are great to cut into small squares too. Serve it in paper muffin cups on a brunch buffet.
What kind of eggnog should I use?
Use your favorite eggnog.
I love eggnog that’s thick and rich, full fat dairy. It makes the dish special.
But feel free to use a lower fat dairy eggnog or even a plant-based non-dairy eggnog. The casserole will be great with any. The flavor will change a bit with each brand.
You can also use homemade eggnog if you have some leftover from holiday festivities.
And it’s a great way to use up leftover eggnog.
You can serve it plain, or top it with some special treats, like a dusting of powdered sugar.
It can be topped with butter, cream, or milk.
Drizzle it with maple syrup or honey.
Dollop on some whipped cream or Greek yogurt.
Yes, you can use quick oats in the recipe.
Quick oats will give a mushier texture and a casserole that isn’t as hearty. If you’re a fan of less texture to your oatmeal you may like it.
I prefer and recommend old fashioned rolled oats here though.
I don’t recommend steel cat oats for this recipe. Save those for cooking on the stove top in a pot. Now, you could cook those steel cut oats with eggnog instead of milk, but that’s a different recipe.
If you have any leftovers, keep them tightly covered in the fridge and they’ll keep for the rest of the week.
And, you may want to make a large casserole just so you can have leftovers ready to go in the fridge!
They’re great reheated in the microwave for breakfast or a snack on the go!
I also really like it cold from the fridge!
I love eggnog, and it’s so good in so many things. It has such a festive and fun flavor.
Be sure to check out some of my other delicious eggnog treats! Eggnog Custards, Eggnog Ice Cream, Glazed Eggnog Pound Cake, Eggnog Cloud Pie, Oatmeal Eggnog Cookies, and Eggnog Custard Pie.
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Baked Eggnog Oatmeal
- 2 cups old fashioned rolled oats
- ½ cup chopped pecans toasted
- 1/3 cup packed brown sugar light or dark
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 2 cups eggnog
- 1 large egg
- 1 ½ tablespoons unsalted butter melted and cooled slightly
- 2 teaspoons pure vanilla extract
- Nutmeg for garnish
- Preheat the oven to 375° F with a rack in the top third of the oven. Generously butter the inside of an 8-inch square baking dish.
- In a large bowl, mix together the oats, pecans, brown sugar, baking powder, cinnamon, and salt.2 cups old fashioned rolled oats, ½ cup chopped pecans toasted, 1/3 cup packed brown sugar, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon kosher salt
- In another bowl, whisk together eggnog, egg, butter, and vanilla.2 cups eggnog, 1 large egg, 1 ½ tablespoons unsalted butter, 2 teaspoons pure vanilla extract
- Mix the wet ingredients into the dry ingredients, and pour into the prepared baking dish. Sprinkle with nutmeg and additional pecans for garnish if desired.Nutmeg for garnish
- Bake for 35 to 45 minutes, until the top is golden brown, and the oat mixture has set. Remove from the oven and let cool for a few minutes. Serve warm, and enjoy!
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
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