I know everyone around you is probably saying the same thing, but seriously. I cannot believe it is the Christmas weekend already! I knew it was going to sneak up fast, as it always does, but wow. Christmas is on Monday!!
If you’re like me, and you still haven’t quite finished your shopping or planned out your meals entirely, I’m here to give you a little hand – in the form of an easy breakfast!
Eggnog might be another one of those things you either love or hate, but you’ve got to admit, it’s pretty pertinent to the holidays. Lucky for me (and you), I LOVE eggnog. The full fat kind – although it usually makes me feel full OF fat – so I will often just buy the light version to feel a little better…shh don’t tell anyone how much sugar is still in the “light”…it’s neither here nor there. 😉 IT’S THE HOLIDAYS!
We make a lot of baked oatmeal in our house – I’ve already posted a few our favourites – banana bread and strawberry streusel. We eat steel cut oatmeal cooked in a pot most mornings, so once a week or so I will do a baked version, just to switch it up a little. Since all baked oatmeal recipes are made with quite a bit of milk, it struck me the other day as I reached into the fridge that I should really try it with eggnog!
Guess what? It turned out SO good!! You can really taste the eggnog, but it’s not overpowering. Etienne really digs eggnog and rum, so he seriously contemplated putting some into the oatmeal, but it was 7:30 in the morning, so…we’ll save that for a Sunday 🙂
I love how quick baked oatmeal can be to whip together – if you’re moving fast, you can have all of the ingredients mixed together and ready to bake before your oven has even finished pre-heating. I use large-flake rolled oats in the recipe, and I wouldn’t recommend substituting for quick oats or the dish will turn out a bit mushy.
Since the eggnog itself is quite sweet, you only need to add 2 tablespoons of maple syrup extra to get the right amount of sweetness. I add a bit of extra cinnamon and nutmeg to enhance the spices of the eggnog, and a bit of butter to make it all nice and creamy.
The oatmeal takes 30 minutes in the oven, with about 5 minutes of resting time to let everything solidify a bit, although you may not find it easy to leave it alone before digging in!
I think topping this with whipped cream would be amazing, or even some Greek yogurt and maple syrup, but it’s super delicious just the way it is. If you have any leftovers, they’ll keep for the rest of the week!
The recipe can easily be doubled, if you need an easy breakfast for this holiday weekend that will feed a large number of people.
I hope you all have a wonderful Christmas!! I’ll be taking a break from posting next Tuesday, but I’ll have something ready for you near the end of the week 🙂
Eggnog Baked Oatmeal
Yield 6 servings
A traditional baked oatmeal using eggnog and cinnamon to make your next hearty, holiday breakfast.
- 2 cups old-fashioned rolled oats
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 3/4 cups eggnog*
- 1 large egg
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 2 tbsp unsalted butter, melted and slightly cooled
- Preheat the oven to 350 F and grease a 9" pie plate or 8"x8" casserole dish with non-stick spray.
- In a large bowl, combine the oats, baking powder, cinnamon, nutmeg, and salt.
- In another medium bowl, whisk together the eggnog, egg, maple syrup and vanilla extract. Slowly pour in the unsalted butter, whisking continuously.
- Pour the wet ingredients into the dry, using a large spoon to mix just until combined. Pour the mixture into the prepared dish and place in the oven to bake for 30 minutes, or until the middle of the dish does not look wet, or jiggle too much when gently shaken.
- Remove the oatmeal from the oven and allow it to rest for 5 minutes before slicing, and serving.
Leftovers will keep in the fridge for 3-4 days, in an airtight container.
- You can use light or full-fat eggnog. Full-fat will yield a much richer, creamier oatmeal!
- Try topping the oatmeal with whipped cream, Greek yogurt or maple syrup!
Try this banana bread baked oatmeal next!