Eggnog Oatmeal Recipes

CROCK POT EGGNOG OATMEAL RECIPE

Steps:

• In a bowl, combine the warm water and the raisins. Set aside.
• In the slow cooker bowl, add the oats, eggnog, water, syrup, nutmeg, and vanilla. Stir well
• Cook on low for 4 - 5 hours.
• After soaking the raisins for one hour, drain the liquid. Add them to the slow cooker bowl 1 hour before cooking time is complete for the oats.
• Please check the oats at the 4 hour mark if you prefer the oats with still a bit of texture to them, or if you like them much softer, let them continue to cook.
• When cooking time is complete, serve with a drizzle of milk or cream.
• Alternative: Instead of soaking the raisins in water, try soaking them in a good quality dark rum!

OVERNIGHT EGGNOG OATMEAL RECIPES

Steps:

• In a small bowl mix together the eggnog, yogurt, and oats
• Put in two small mason jars, cover, and refrigerate overnight.
• Top with your favorite toppings and enjoy!

EGGNOG MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, combine the first five ingredients. In another bowl, combine the egg, eggnog and oil; stir into dry ingredients just until moistened. Fold in raisins and pecans. Fill greased or paper-lined muffin cups two-thirds full. , Bake until a toothpick comes out clean, 20-25 minutes. Cool for 5 minutes in pan; remove from pans and cool completely on wire racks.

OATMEAL EGGNOG MUFFINS

Steps:

• Preheat oven to 400.
• Line two standard 6-cavity muffin pans with paper cups and spray each cup with a nonstick spray. You can also use a 12-cavity cupcake pan.
• Place the oats and eggnog in a bowl and let stand for 20 minutes.
• Sift together the flour, baking powder, baking soda, salt, and cinnamon.
• In a separate bowl, lightly beat the eggs.
• Stir the eggs into the eggnog mixture; mix in the vanilla, rum, brown sugar, and vegetable oil.
• Pour the eggnog mixture into the flour mixture and stir just until combined. Do not overmix.
• Divide the batter evenly among the prepared muffin cups, sprinkling turbinado sugar on top of each muffin.
• Bake for 15 to 20 minutes.
• Let cool for 5 minutes before turning them out onto a cooling rack.

EGGNOG OATMEAL MUFFINS RECIPE

Steps:

• Position an oven rack in the middle of your oven and preheat the oven to 400F degrees. Coat the cups of a standard 12-cup muffin tin with nonstick cooking spray.
• In a large bowl whisk together the flour, oats, sugar, baking powder, nutmeg, cinnamon and salt until well blended.
• In another bowl whisk together the eggnog, milk, oil, egg and rum extract until well blended.
• Pour the eggnog mixture into the flour mixture and stir just until combined.
• Evenly distribute the muffin batter among the 12 muffin cups, filling them no more than 3/4 full.
• To make the topping, combine the 1 tablespoon sugar and 1/4 teaspoon cinnamon in a little bowl and sprinkle evenly on the tops of the muffins.
• Bake in the preheated oven until golden and a toothpick inserted in the center comes out clean, 18-22 minutes.
• Remove from the oven and place the muffin tin on a wire rack to cool for about 5 minutes. Then carefully remove the muffins from the tin. Enjoy while still warm.

EGGNOG STEEL CUT OATMEAL RECIPE

Steps:

• Bring water to a gentle boil in a saucepan. Stir in oats and kosher salt. Cook uncovered over low heat for 25-30 minutes, or until the mixture thickens and the oats become tender and chewy. Take the mixture off the heat and stir in the remaining ingredients. Top with dried fruit, nuts, and a touch of grated orange zest.

EGGNOG OATMEAL

Steps:

• Put oatmeal, eggnog and raisins in a bowl and microwave for 1 minute.
• Stir and microwave for another 30 seconds or until oatmeal has absorbed enough eggnog.

SLOW COOKER EGGNOG OATMEAL RECIPE

Steps:

• Ideal slow cooker size: 2-Quart.
• Stir together the steel cut oats, eggnog, water, salt, and cranberries if using.
• Cover and cook on WARM for 6 to 8 hours, until thick and creamy
• Serve, drizzled with a little more eggnog, and dash of fresh ground nutmeg, if desired.

EGGNOG OATMEAL COOKIES

Steps:

• Preheat oven to 350°. Cream butter, shortening and sugars until light and fluffy. Gradually beat in eggs, vanilla and eggnog. In another bowl, whisk together flours, salt, baking powder, baking soda and spices; gradually beat into creamed mixture. Stir in oats and baking chips., Drop dough by scant 1/4 cupfuls 2 in. apart onto greased baking sheets. Bake until bottoms are golden brown, 13-15 minutes. Cool on pans 2 minutes. Remove from pans to wire racks; cool completely., Mix glaze ingredients until smooth. Drizzle over cookies.

EGGNOG SPICED BAKED OATMEAL

Steps:

• Preheat oven to 350 degrees.
• Whisk together dry ingredients in a large bowl.
• Combine wet ingredients in a separate bowl.
• Stir wet ingredients into dry ingredients until just combined.
• Grease an 8"x8" baking dish with butter or line with parchment paper. A pie dish or a small casserole dish also works.
• Pour oat mixture in.
• Bake for about 25 minutes, or until center is set and the top begins to brown.
• Allow to cool slightly before cutting.