eggnog baked oats

Banana Bread

Eggnog Baked Oats

These eggnog baked oats offer a festive twist on a breakfast classic and bring a little holiday cheer to your breakfast table. This easy breakfast combines the warm, spiced flavors of traditional eggnog with the cozy, hearty texture of baked oats. You can even prepare it days ahead of time, allowing you to enjoy the season with loved ones.

Ingredients

3 cups old-fashioned rolled oats
¼ cup packed dark brown sugar plus 1 tablespoon, divided
2 teaspoons baking powder
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
⅛ teaspoon ground cloves
2¾ cups whole milk or unsweetened almond milk
2 large eggs
1½ teaspoons rum extract or vanilla extract
1¼ cups chopped toasted pecans, divided

Directions

Preheat oven to 350°F. Coat a 9-inch-square baking pan with cooking spray.
Whisk 3 cups oats, ¼ cup brown sugar, 2 teaspoons baking powder, 1½ teaspoons cinnamon, ½ teaspoon each nutmeg and salt and ⅛ teaspoon cloves in a large bowl until combined. Whisk 2 eggs, 2¾ cups milk and 1½ teaspoons rum extract (or vanilla) in a medium bowl until well blended. Pour the egg mixture into the oat mixture; gently stir until well combined. Fold in 1 cup pecans until evenly distributed. Pour the mixture into the prepared pan. Sprinkle evenly with the remaining ¼ cup pecans and 1 tablespoon brown sugar.
Bake until the edges are golden brown, the top is set, and a wooden pick inserted in the center comes out clean, about 40 minutes. Let cool in the pan on a wire rack for about 20 minutes before cutting into 9 pieces.