Spiced Baked Eggnog Oatmeal is a festive, comforting, and warming breakfast—perfect for a cozy winter morning or a healthy addition to Christmas brunch.
Serve it straight from the oven on a cold day, reheat leftovers for busy mornings, or enjoy it chilled from the fridge. The recipe scales easily, so double it when baking for a crowd.
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Baked Oatmeal
Baked oatmeal is versatile year-round. This eggnog version is especially fun for the holidays, but it’s equally comforting on any chilly morning.
Try other flavor variations like baked oatmeal with berries, carrot cake baked oatmeal, or peaches & cream baked oatmeal for different seasonal options.
How to make
This Eggnog Baked Oatmeal is hearty and very simple to prepare. Rich eggnog blends with oats and spices to form a custardy baked oatmeal that’s flavorful without being overpowering.
Scroll down to the recipe card for full ingredient amounts and step-by-step instructions.
In a large bowl, combine the oats, toasted pecans, brown sugar, baking powder, cinnamon, and salt.
In a separate bowl, whisk together the eggnog, egg, melted butter, and vanilla extract.
Stir the wet mixture into the dry ingredients, then pour into a buttered 8-inch square baking dish. Sprinkle with freshly grated nutmeg and extra pecans if you like.
Bake 35 to 45 minutes at 375°F (190°C), until the top is golden and the center has set. Remove from the oven and let rest a few minutes before serving.
To feed a larger group, double the recipe and bake in a 13×9-inch pan or large casserole dish. Baking time may be slightly longer—watch for a golden top and set center.
Cut into squares for serving or place portions in paper muffin cups for a brunch buffet.
What kind of eggnog should I use?
Use your preferred eggnog. Thick, full-fat dairy eggnog produces the richest result, but lower-fat or plant-based eggnogs also work. Flavor and texture will vary by brand. Leftover homemade eggnog is a great choice for this recipe.
Toppings
Serve plain, or add a finishing touch like a dusting of powdered sugar. Popular toppings include butter, cream, milk, maple syrup, honey, whipped cream, or Greek yogurt.
Yes. Quick oats will yield a softer, less textured casserole. For a heartier result, I recommend old-fashioned rolled oats.
Steel-cut oats are not recommended here; they require longer cooking and are better suited to stovetop recipes. You could make a separate stovetop steel-cut oat dish using eggnog, but that’s a different preparation.
Leftovers
Store leftovers tightly covered in the refrigerator for up to a week. Reheat portions in the microwave for a quick breakfast or grab them cold straight from the fridge—they travel well and make a convenient snack.
Eggnog treats
Eggnog adds festive flavor to many recipes. If you enjoy this oatmeal, try other eggnog desserts and treats for the season.
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Recipe
Baked Eggnog Oatmeal
Debi
Ingredients
- 2 cups old fashioned rolled oats
- ½ cup toasted chopped pecans
- 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 slightly cooled
- 2 teaspoons pure vanilla extract
- Nutmeg for garnish
Instructions
- Preheat oven to 375°F (190°C) and position a rack in the top third. Generously butter an 8-inch square baking dish.
- In a large bowl, stir together the oats, pecans, brown sugar, baking powder, cinnamon, and salt.
- In a separate bowl, whisk the eggnog, egg, melted butter, and vanilla until combined.
- Add the wet mixture to the dry ingredients and mix well. Pour into the prepared baking dish. Sprinkle nutmeg and extra pecans on top if desired.
- Bake 35–45 minutes, until the top is golden and the center is set. Remove from the oven, cool a few minutes, then serve warm.
Video
Nutrition
Nutritional information is an estimate and can vary by brands, portion sizes, and preparation methods.