Oatmeal is my absolute favorite breakfast. It’s sweet, delicious and satisfying, and it keeps me energized for hours.
Oatmeal is such a great breakfast option because it’s high in fiber, can help lower bad cholesterol, slows digestion, keeps your blood sugar stable, has cancer-fighting properties and contains tons of great nutrients like vitamin E, zinc, iron, manganese and magnesium.
Lately, I’ve been getting bored of my usual oats + chia seeds + honey + + apple slices + almond butter combination.
I recently bought Silk Almond Nog to add to my coffee or make cocktails with, and I had a random idea to use the nog in my oatmeal in place of almond milk. Genius!
I ended up doing half nog and half almond milk, but if you wanted a stronger eggnog flavor you could do a whole cup of almond nog. You probably wouldn’t need to sweeten your oatmeal as much if you used more nog.
The Silk Almond Nog has 45 calories and 8 grams of sugar per 1/2 cup serving. I used a 1/2 cup in my oats to keep the sugar low. I like the Silk version because it’s GMO-free and free of carageenan, which is often found in almond milk products.
My oats ended up being perfectly sweet and delicious. I topped them with some leftover cranberry sauce and almond butter.
Eggnog Oatmeal
- Category: Breakfast
Ingredients
- 1/2 cup Silk Almond Nog
- 1/2 cup unsweetened almond milk
- 1/2 cup old fashioned oats
- 1/2 teaspoon cinnamon
- 1 teaspoon pure vanilla extract
- Optional add ins: hemp seeds, chia seeds, flax seeds
- 1 -2 tbsp. pure maple syrup
- Optional toppings: almond butter, dried cranberries, pecans, walnuts, healthy cranberry sauce
Instructions
- Place almond nog and almond milk in a saucepan over medium-high heat. Bring to a low boil, reduce heat to low and add oats, cinnamon, vanilla extract and optional add ins. Cook until oatmeal reaches desired consistency.
- Pour into a bowl. Top with pure maple syrup and other desired toppings.
- Enjoy!