In keeping with tradition, today we’re having eggnog for breakfast.
Yes—eating it.
For the past few years, my first post-Thanksgiving recipe has been an eggnog breakfast. The first time was accidental, then it became a favorite, and now it’s a little holiday tradition I look forward to.
I’ve already made an eggnog breakfast crumble crunch cake and an eggnog chocolate chip bread, both of which are perfectly acceptable snacks. This year, I turned eggnog into baked oatmeal—because outside of cookies, baked oatmeal is my preferred way to enjoy oats, and it’s one of the few ways I truly like eggnog.
I’m one of those people who takes a few sips of eggnog and that’s enough. It’s rich and filling—perfect for baking into something comforting. That said, I’ve never tried spiked eggnog; that might change things. For now, spiked or not, this baked oatmeal is a cozy, festive morning treat.
Because I rarely leave baked oatmeal plain, this version is topped with caramelized bananas and finished with a generous drizzle of brown butter. Not just any brown butter—vanilla bean brown butter. I stocked up on vanilla beans and have been finding ways to use them everywhere: vanilla sugar, scrubs, even smoothies. They make everything feel a little more special.
I can’t resist piling toppings on oats. Give me something sweet and saucy to spoon over warm baked oats and I’m happy. Caramelized bananas add a soft, caramel note and the vanilla brown butter brings a nutty, fragrant richness that ties everything together.
I could happily swim in that brown butter—if not literally, then at least figuratively. It’s that good.
So yes—this is what we’re eating today: a Thanksgiving detox of sorts, featuring caramelized fruit and butter for breakfast. It feels perfectly holiday-appropriate.
I’m in a holidaze and loving it.
Eggnog Baked Oatmeal with Caramelized Bananas and Vanilla Bean Brown Butter
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Ingredients
- 2 cups old fashioned oats
- 1/3 cup loosely packed brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 large egg, lightly beaten
- 1 1/4 cups eggnog, plus more for drizzling
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
Caramelized bananas
- 4 firm yellow bananas, sliced into 1-inch rounds
- 1/4 teaspoon cinnamon
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- vanilla bean brown butter
- 6 tablespoons unsalted butter
- 1 vanilla bean, scraped
Instructions
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Preheat the oven to 375°F. Spray a baking dish with nonstick spray. A 10×7 dish works well; an 8×8, 9×9, round cake pan, or similar size will also work.
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In a large bowl, combine the oats, brown sugar, baking powder, salt, and cinnamon. Stir to combine. Add the beaten egg, eggnog, coconut oil, and vanilla extract; mix until combined. Pour into the prepared baking dish and bake for 25 to 30 minutes, or until the oats are just set.
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To caramelize the bananas: heat a large skillet over medium-high heat and add the butter. Toss the banana slices with cinnamon, add them to the skillet, and sprinkle with brown sugar. Cook 1 to 2 minutes, turning once or twice, until golden but not mushy. Work in batches if needed.
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To make the vanilla bean brown butter: place the butter in a saucepan over medium heat. Whisk constantly as the butter melts, foams, and begins to brown, watching for brown bits on the bottom. When you see the brown bits, remove from heat and stir for about 15 seconds. Scrape the vanilla bean seeds into the brown butter and whisk to combine.
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To serve, top the baked oatmeal with the caramelized bananas, drizzle with a bit of extra eggnog if desired, and finish with the vanilla brown butter.
Notes
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Maybe we should just spike breakfast?