It just might be the most loved AND most hated holiday speciality. You either fall into the camp of people who love the rich beverage & drink it throughout the month of December or you’re one of the folks who can’t even muster a tiny sip at a holiday party.
Clearly I’m categorized as the former… although I prefer lighter versions to the decadent original.
Over the past couple of years, a few non-dairy eggnog beverages have hit store shelves and just last week I stumbled upon a coconut milk rendition.
Thick, creamy, and beautifully spiced with nutmeg, So Delicious Coconut Milk Nog is a tasty – but much lighter – version of the classic.
I couldn’t help but come up with another baked oatmeal for one recipe with the dregs of the carton of ‘nog.
Light and fluffy like the sweet potato baked oatmeal, this one is also every bit as delicious. The eggnog flavor is front and center, and warm nutmeg permeates every bite.
If you happen to be a fan of eggnog, then you really must try this baked oatmeal!
Eggnog Baked Oatmeal for One
yield: 1 serving
- 1/3 cup old fashioned rolled oats
- 1/2 tsp brown sugar
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cinnamon
- 1/4 tsp baking powder
- pinch of salt
- 1/2 cup non-dairy OR light eggnog, well-shaken (I used So Delicious Coconut Milk Nog)
- 1 egg white
- 1/4 tsp pure vanilla extract
- maple syrup for serving, optional
- Preheat oven to 350°F. Lightly grease a small ovenproof bowl.
- In a small mixing bowl, whisk together oats, sugar, cinnamon, nutmeg, baking powder, and salt.
- In a medium bowl, whisk together eggnog, egg white, and vanilla extract.
- Pour dry ingredients into wet and stir until combined. Spoon mixture into prepared bowl.
- Bake for 20 minutes, or until oatmeal is puffed and set.
- Serve warm with maple syrup.
214.7 calories, 5.1 grams fat, 3.3 grams saturated fat, 3.6 grams fiber, 17.7 grams sugar, 8.3 grams protein