Recipes // Breakfast // Cinnamon Eggnog Oatmeal

Cinnamon Eggnog Oatmeal


By Marla Meredith 

8 servings


  • 2 cups (160 g) Old Fashioned Rolled Oats
  • pinch of fine Sea Salt
  • 2 teaspoons ground Cinnamon
  • 2 1/4 cups depending on how thick you like oatmeal (360 ml) Milk (any kind, unsweetened)
  • 2 cups (480 ml) store bought eggnog or make your own

Eggnog Ingredients:

  • 2 cups milk
  • 1/2 cup sugar
  • 6 large egg yolks
  • 1/2 cup chilled heavy cream
  • Grated nutmeg, (optional)


  • Whipped Cream
  • Nuts
  • Dried Fruit


Make eggnog:

  1. In a medium saucepan, whisk milk and sugar over medium heat until sugar is dissolved, 1 to 2 minutes.
  2. In a large bowl, whisk egg yolks. Whisking constantly, pour hot mixture into yolks in a slow and steady stream.
  3. Return mixture to the pan & cook over medium-low heat, stirring often.
  4. Stir until thick enough to coat back of spoon, 20 to 25 minutes. Do not let mixture simmer.
  5. Quickly strain into a bowl. Stir in cream. Add nutmeg if desired.


  1. Heat all ingredients in a non-stick sauce pan (not toppings.)
  2. Bring to a low boil and stir frequently.
  3. Reduce heat, cover the pot and simmer for about 10 minutes.
  4. Stir a few times, scraping down the edge of the pan while the oatmeal is simmering.
  5. Remove from heat and transfer to bowls.
  6. Top with dried fruits, nuts and whipped cream.
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