This Pumpkin Eggnog Oatmeal recipe is an easy seven-ingredient vegetarian breakfast that takes less than ten minutes to whip up. Perfect for a healthy fall breakfast before work for to serve the whole family during the holidays.
It’s almost Christmas (less than a week away!) and if you are anything like me, it’s probably getting pretty busy in your neck of the woods. Because of that, I’m not sugar coating this recipe post with lots of ingredient photos and long winded stories about the holidays. Today’s recipe is simple and quick to keep you energized for all of your last minute tasks. While frantically running around getting last minute gifts and whipping up Christmas cookies, I seem to have forgot to buy normal everyday groceries. This recipe is the outcome of sourcing my fridge and cabinets to see what I could whip up without adventure out into the 5 degree Midwest cold.
I had part of some canned pumpkin leftover from making a batch of these dog biscuits (perfect for gifting the pups in your life!) which got me thinking of pumpkin oatmeal. Decided to then take it to the next level with eggnog that I picked from a local creamery in Indianapolis last week. Since I have trouble drinking a whole container worth before it goes bad since because it’s so rich, I was excited to try using some of it up in this recipe. I did only use it for half the liquid in this recipe since eggnog has a pretty high sugar content and I didn’t want make my breakfast too sweet. Also, since it does have a high sugar content and no two brands are the same, wait to add the maple syrup or honey until you’ve taste tested it at the end.
This oatmeal is so festive and delicious! Slightly rich and already spiced from the eggnog, the pumpkin gives it an extra health boost while still getting in tons of fiber to start your day right from the oats. Can’t wait to try this recipe on my family later this week as well!
Pumpkin Eggnog Oatmeal recipe below:
Pumpkin Eggnog Oatmeal
- 1 cup old-fashioned rolled oats
- 1 cup eggnog
- 3/4 cup whole milk
- 1/4 cup pumpkin puree
- 1/2 tsp cinnamon
- 1/4 cup chopped pecans
- Maple syrup or honey , for drizzling
Place oats, eggnog, milk, pumpkin puree, and cinnamon in a small saucepan and bring to a simmer over medium heat. Once simmering, stir and let cool until oats are often, about three to five minutes.
Remove from heat and sprinkle with pecans. Divide between four bowls and serve with maple syrup or honey.