Eggnog Baked Oatmeal Recipe — Cozy Holiday Breakfast Ideas

This eggnog baked oatmeal is the perfect Christmas breakfast — an eggnog oatmeal recipe that’s nutritious and full of the holiday flavour you love.

Please note this post was originally published in 2017. The post text has been updated, but the recipe is unchanged.

It’s hard to believe the holiday weekend is already here — time flies and suddenly Christmas is upon us. If you’re still finishing shopping or planning meals, here’s a simple festive breakfast to add to your menu: eggnog baked oatmeal.

If eggnog is one of your holiday favourites, this baked oatmeal is a natural fit. I love the creamy, spiced flavour it adds. For a lighter option I sometimes buy reduced-fat eggnog, though either light or full-fat will work — full-fat makes a richer, creamier dish. For this family-friendly breakfast I keep it alcohol-free.

What is Eggnog Made Of?

Commercial eggnog typically contains milk, cream, sugar and warming spices such as nutmeg and cinnamon. Some homemade versions include raw egg yolks, though pasteurized eggs or cooked custard-based methods are common if you prefer to avoid raw eggs. For this recipe you only need store-bought, alcohol-free eggnog to keep the breakfast kid-friendly and simple.

We make baked oatmeal often — it’s a great make-ahead, warm breakfast. Baked oatmeal uses a fair amount of milk, so substituting eggnog gives it an unmistakable holiday flavour without any extra fuss.

The result is warm, comforting oatmeal with the subtle spice of eggnog and a tender, custardy texture that isn’t overpowering.

Ingredients for Eggnog Baked Oatmeal

You’ll need the following:

old-fashioned rolled oats
baking powder
ground cinnamon
nutmeg
salt
eggnog
egg
maple syrup
vanilla extract
unsalted butter

Oats: Use old-fashioned large-flake rolled oats for best texture. Steel cut oats require longer cooking and will remain chewy in this short bake, while instant or quick oats will become mushy — so avoid those for this dish.

Instructions for Eggnog Oatmeal

Baked oatmeal comes together quickly — you can mix the ingredients before the oven finishes preheating.

1. Preheat the oven to 350°F (175°C). Grease a 9″ pie plate or an 8″x8″ casserole dish with non-stick spray.

2. In a large bowl, whisk together the oats, baking powder, cinnamon, nutmeg and salt.

3. In a separate bowl, whisk the eggnog, egg, maple syrup and vanilla. Slowly whisk in the melted, slightly cooled butter until combined.

4. Stir the wet ingredients into the dry until just combined. Pour into the prepared dish and bake for about 30 minutes, or until the centre no longer looks wet and doesn’t jiggle when gently shaken.

5. Remove from the oven and let rest for 5 minutes before slicing and serving.

This baked oatmeal is delicious as-is. For toppings, consider whipped cream, a dollop of Greek yogurt, or a drizzle of maple syrup. Leftovers keep well in an airtight container in the refrigerator for 3–4 days and reheat nicely for quick breakfasts during the week. The recipe doubles easily if you need to feed a crowd over the holidays.

Some of My Other Favourite Oatmeal Recipes From the Blog:

If you enjoy baked oatmeal, here are a few other favourites from the blog to try alongside this holiday version:

crockpot apple cinnamon oatmeal
banana bread baked oatmeal
strawberry streusel baked oatmeal
carrot cake baked oatmeal

And if you love eggnog, you might also enjoy seasonal drinks and treats made with it — from lattes to cocktails — though for this breakfast we keep things alcohol-free.