Let’s make the easiest of hot breakfasts!!
Baked oatmeal has always been one of my favorite recipes for both its flavor and convenience. It is such a cozy dish and I love how quickly it comes together; certainly a welcome change from standing over a hot griddle and flipping pancakes for an hour.
It is perfect for a cozy, intimate family breakfast, and can just as easily be made for a crowd.
With all of these factors in its favor, I knew I wanted to a create a fresh, festive version of my very favorite baked oatmeal. This old recipe is still one of my favorites.
This recipe is pretty basic, but rather than pouring cream over the oatmeal, we are going to use thick, creamy eggnog for a bit of extra holiday flavor.
The cold, custard-like eggnog contrasts wonderfully with the texture of the hot oatmeal. The cream loosens the oatmeal bake and adds an additional layer of flavor.
In addition to the eggnog and fresh nutmeg, we are also adding fresh raspberries.
Not only do the raspberries add a bit of welcome acidity, they also add a lovely pop of color.
This oatmeal just looks like Christmas.
The perfect way to begin those cozy, winter weekends or even Christmas morning!
The perfect bite is rightttttt there.
BAKED OATMEAL WITH EGGNOG AND FRESH RASPBERRIES
1 1/2 cups old fashioned oats
1/4 cup granulated sugar
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 cup Amber Grade B maple syrup
1 large egg
1/2 cup whole milk
4 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
2 cups your favorite eggnog, chilled
1 pint fresh raspberries
Preheat oven to 350 degrees F.
In a medium mixing bowl, whisk together oats, sugar, spices, and baking powder.
In a large measuring cup, whisk together maple syrup, egg, milk, unsalted butter, and vanilla extract. Pour the wet ingredients over the dry and use a spatula to stir everything together until well combined.
Coat an 8-inch baking pan with nonstick spray and spread the oat mixture evenly over the surface of the pan.
Bake for 20-25 minutes; until the oatmeal is deep golden in color and browned around the edges.
Allow the oatmeal to cool for 10 minutes, then divide the oatmeal amongst four bowls and cover with eggnog. Sprinkle a handful of fresh raspberries over each serving and serve immediately.
For leftovers, heat the baked oatmeal in the microwave for 1-2 minutes; until warm. Baked oatmeal will last in the refrigerator for up to two days.