Eggnog Baked Oats (44g Protein Holiday Breakfast)

These eggnog baked oats taste like Christmas morning in a ramekin, a single serving of soft, cake-like baked oatmeal with cinnamon, nutmeg, and eggnog Greek yogurt icing.

Eggnog baked oats are a single-serve baked oatmeal made by blending oats with eggnog, almond milk, an egg, vanilla protein powder, and cinnamon, then baking it until it’s soft and cake-like. Topped with a Greek yogurt eggnog icing, one serving has 44 grams of protein and takes 30 minutes start to finish.

It tastes like a holiday treat and still gives you protein and fiber to start the day. Sprinkles on top are mandatory. Red and green, obviously. If you love cozy baked oats, my Cinnamon Roll Baked Oatmeal and Sugar Cookie Baked Oats are next on your list.

Ingredients for Eggnog Baked Oats

For the oats

• Certified gluten-free quick oats: they blend into a fine flour easiest, but old-fashioned oats work too. Skip steel-cut.
• Dairy-free eggnog: I use So Delicious. Any store-bought eggnog works, dairy or plant-based.
• Unsweetened almond milk: keeps the batter pourable.
• Vanilla protein powder: I use PEScience Gourmet Vanilla (code BAILEY saves you money). It’s where most of the protein comes from.
• Egg: makes it fluffy and cake-like. A flax or chia egg works, the texture just won’t be as fluffy.
• Maple syrup: start here and adjust to how sweet you like it.
• Baking powder, vanilla, and cinnamon: lift plus that warm holiday spice.

For the icing

• Plain Greek yogurt: thick, tangy, and more protein.
• Sugar-free powdered sugar: or your sweetener of choice.
• A splash of eggnog: for flavor, not to thin it out.

To finish: cinnamon, nutmeg, and red and green sprinkles.

Optional add-ins: chopped nuts, raisins, or white chocolate chips.

How to Make Eggnog Baked Oats

1. Preheat the oven to 350°F and grease a small oven-safe dish.
2. Blend the oats on high until they turn into a fine powder.
3. Add the eggnog, almond milk, protein powder, egg, maple syrup, baking powder, vanilla, and cinnamon, then blend until combined.
4. Pour the batter into the dish.
5. Bake for 25 to 30 minutes, until golden brown on top.
6. Stir the Greek yogurt, powdered sugar, and splash of eggnog together for the icing.
7. Spread the icing on top and finish with a sprinkle of cinnamon, nutmeg, and red and green sprinkles.

Eggnog Baked Oats FAQ

Can I make eggnog baked oats dairy-free or vegan?

The eggnog in this recipe is already dairy-free. For a fully dairy-free bowl, swap in a plant-based protein powder and use coconut yogurt for the icing. For vegan, also swap the egg for a flax or chia egg.

Can I prep these the night before?

Yes. Measure the dry ingredients into one container and the wet ingredients into another and keep the wet one in the fridge. In the morning, blend, pour, and bake.

How do I store leftovers?

Keep baked leftovers in an airtight container in the fridge for up to 2 days. Reheat in the microwave with a splash of almond milk, then add fresh icing.

Can I make it for a crowd?

Yes. Triple or quadruple everything for a holiday brunch.

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Eggnog Baked Oats (44g Protein)

Single-serve eggnog baked oats with 44g protein, made with blended oats, dairy-free eggnog, vanilla protein powder, cinnamon, and nutmeg, topped with eggnog Greek yogurt icing.

Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Course: Breakfast

Cuisine: American

Servings: 1

Calories: 488kcal

Author: Bailey Campbell

Cook ModePrevent your screen from going to sleep

Ingredients 

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FOR OATS

• ½ cup certified gluten free quick oats
• ½ tsp baking powder
• ¼ tsp vanilla extract
• ¼ tsp cinnamon
• ¼ cup dairy free eggnog
• ¼ cup unsweetened almond milk
• 1 scoop vanilla protein powder – I like PEScience Gourmet Vanilla can use code BAILEY at checkout to save $$ on all products
• 1 egg
• 1 tbsp maple syrup
• Dash of nutmeg optional

FOR ICING

• ¼ cup plain greek yogurt
• 1 tbsp sugar-free powdered sugar
• Splash of eggnog for taste do not want to thin the icing

Instructions

• Preheat oven to 350 degrees F. Grease small oven safe baking dish with cooking spray or softened butter.
• Blend your oats on high to create a fine powder. Then add all remaining wet and dry ingredients and blend till combined.
• Pour into the greased oven safe dish and bake in preheated oven for 25-30 minutes or until golden brown. 
• Top with icing, cinnamon, and nutmeg. Enjoy!

Notes

• I like to use So Delicious dairy-free eggnog for this recipe.
• Dairy-free: plant-based protein powder and coconut yogurt for the icing.
• Store baked leftovers in the fridge up to 2 days.

Nutrition

Serving: 1serving | Calories: 488kcal | Carbohydrates: 59g | Protein: 44g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 254mg | Sodium: 456mg | Potassium: 520mg | Fiber: 4g | Sugar: 22g | Vitamin A: 452IU | Vitamin C: 1mg | Calcium: 499mg | Iron: 5mg

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

Tried this recipe?Please leave a comment on the blog or share a photo on @basicswithbails

More Holiday Breakfast and Baked Oats Recipes

• Cinnamon Roll Baked Oatmeal
• Sugar Cookie Baked Oats
• Fluffy Dairy-Free Cinnamon Rolls, my Memere’s Christmas morning recipe
• Raspberry White Chocolate Baked Oats
• Gingerbread Donuts

If eggnog baked oats make it onto your Christmas morning, leave a star rating and a comment below, it helps other people find the recipe. Tag @basicswithbails on Instagram so I can see your sprinkles.