Eggnog Steel Cut Oatmeal Recipe

Jennie Phaneuf | One Sweet Mess

Eggnog Steel Cut Oatmeal is the winter breakfast you've been waiting for. Topped with dried fruit, nuts, and orange zest.

Breakfast. It’s the most important meal of the day, so “they” say. I don’t know who this mysterious group of people is, but I have to agree with them.

Eggnog Steel Cut Oatmeal Photo

I have a tendency to skip lunch when my schedule is overwhelmed with deadlines, which is quite often. To remedy the lost calories at lunch, I start my day with a nutritious breakfast that will keep me full until dinner. This eggnog steel cut oatmeal is hearty enough to keep me full.

Steel cut oats are whole oat groats that have been cut into pieces. These whole grain oats are high in protein and rich in fiber. They create a thick, creamy hot cereal when simmered with water that has a lovely chewy texture.

Eggnog Steel Cut Oatmeal Picture

Cooking steel cut oats is easy. You can prepare them in advance and store them in the refrigerator until you’re ready to serve. I like to package the cooked oatmeal in individual containers for an easy, grab-and-go breakfast.

Bring three cups of water and a pinch of salt to a gentle boil. Stir in one cup of steel cut oats. Reduce the heat to low and cook uncovered until the mixture thickens and the oats become tender but still chewy, about 25-30 minutes. Take off the heat and stir in eggnog, maple syrup, vanilla extract, nutmeg, and cinnamon.

Eggnog Steel Cut Oatmeal Image

I like to top my oatmeal with dried cranberries, toasted pecans, and a touch of orange zest.

Eggnog: most folks either love it or hate it. I happen to adore eggnog. I like to spike it with bourbon, stir it in my morning coffee, and bake things like eggnog cinnamon chip scones and soft-baked ginger cookies with eggnog glaze.

Eggnog Steel Cut Oatmeal Pic

I usually wait until after Thanksgiving to feed my eggnog craving, but I decided to give in a little early this year. It was becoming increasingly hard to walk down the dairy isle without throwing a carton of nog in my cart, so I finally caved last week.

If you love the sweet, spicy flavors of eggnog, I highly recommend stirring it into your bowl of morning oatmeal. It creates the creamiest bowl of oatmeal you ever did taste.

Looking for more unique ways to enjoy oatmeal? Try our apple cider oatmeal and baked pumpkin oatmeal too!

Are you tired of the dinner routine?

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Eggnog Steel Cut Oatmeal Recipe

    4 Servings


  • 3 cups Water
  • 1 cup Steel Cut Oats
  • 1/4 teaspoon Kosher Salt
  • 1/2 cup Eggnog
  • 1 teaspoon Pure Vanilla Extract
  • 2 tablespoons Pure Maple Syrup
  • 1/8 teaspoon Nutmeg, Freshly grated
  • 1/4 teaspoon Ground Cinnamon
For Topping (optional):
  • Dried Fruit
  • Nuts
  • Orange Zest


  1. 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.
  2. Take the mixture off the heat and stir in the remaining ingredients. Top with dried fruit, nuts, and a touch of grated orange zest. 


Cooking Method:
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Related Recipes:
Breakfast Recipes, Brunch Recipes, Christmas Recipes, Eggnog Recipes, Simmered Recipes, Easy Recipes
Recipe Yields:
4 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Jennie Phaneuf
Recipe Yields: 4 servings
Prep Time: 2 minutes
Cook Time: 30 minutes
Total Time: 32 minutes

Nutrition Facts

Servings Per Recipe 4

Amount Per Serving
Calories from Fat 35
Calories 223

% Daily Value*
Total Fat 4g
  Saturated Fat 1g
Sodium 88mg
Total Carbohydrate 38g
  Dietary Fiber 4g
  Sugars 9g
Protein 6g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Jennie Phaneuf

About Jennie

Jennie is in love with all things baking. That's why we're so glad this One Sweet Mess decided to be fanatical about it here too.

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