Here is a bowl of hot, creamy and decadent Egg Nog Chocolate Oatmeal, perfect for a cold weather and the Holiday season. Cheers to the season of Egg Nog! You can drink it to your pleasure, but for me I enjoy egg nog better when I used it for my oatmeal, pancakes, french toast, scones, cookies and anything where I can use it for baking. For this post, we are keeping ourselves warm and we will use egg nog for making our oatmeal.

Flavor of the Month: Egg Nog Raspberry Chocolate Oatmeal

We’ve reached the last month of the year, and this month is my 12th oatmeal post for the year. Since it’s the holiday season, it is only fitting to have an oatmeal variation fit for the holiday season, and that is Egg Nog Oatmeal. Sounds comforting and festive, right? This variation is such an easy recipe to make and I’ve made it even easier an tastier by using a ready to drink Egg Nog. You’ll find them along the milk in the refrigerated section of the grocery. In this recipe, just treat as the replacement for milk. As always, I used my base oatmeal recipe for one, then added 1/4 cup of Egg Nog to thin out the consistency of the oatmeal and to give it a nice festive egg nog taste. If you like egg nog, you will even have a bonus of having plenty of leftover ready to drink egg nog that you can use to make coffee, smoothie, cookie, muffin, cupcakes, overnight oats, breads and anything that uses milk, treat it as flavored milk. For this oatmeal, you can add any toppings that you like. I like to add chopped Pecan on top and few or more pieces of Raspberry to give a nice pop of color, excitement and deliciousness. Oatmeal is my anytime breakfast item favorite, Winter, Spring, Summer or Fall. Let’s bring out a bowl of warm oatmeal and celebrate the Holiday season.

Types of Oatmeal

Steel Cut Oats (Irish Oats) – This type of oats has a finer texture but is chewier than traditional oats, they are digested more slowly and it makes you feel full easily. This type is perfect for breakfast cereals as they make you feel full longer.

Rolled Oats (Old Fashioned) – This type of oats are flat, thin and have bigger pieces than Steel Cut Oats. It cooks faster, about 10 minutes for 1/3 cup (depending on how chewy you like it). Although filling, it is not as filling as using Steel Cut Oats, but if your recipe requires minimal cooking time or you do not have much time on hand, this is the perfect type of oats to use. I find that this type is also the one perfect for baking cookies, bars, bread or pancakes.

Quick Oats – This type of oats have flat, light and even thinner pieces as compared to Rolled Oats. This cooks in about 1-2 minutes and are perfect for recipes that calls for a very minimal cooking time. Although it is also a good option for breakfast, it is not as filling as using Steel Cut Oats and Rolled Oats.

Instant Oats – This type of oatmeal has been pre-cooked and dried, because of this, it require no cooking time at all. You just need to add boiling water and let sit for few minutes to soften. This type of oatmeal doesn’t have chewiness and texture and can get mushy at times. This if perfect option when you are traveling and you need something on the go. Simply add hot water and you have an instant breakfast with you.

Ingredients:

• 1/4 cup Rolled Oats
• 1 1/2 cup Milk (Can be substituted with a mix of water and milk in any proportion)
• 2 Tablespoon Brown Sugar (can be substituted with other sweeter of your choice)
• 1/4 cup Egg Nog
• 1 tablespoon Cocoa Powder
• 1 tablespoon Chopped Pecan
• Fresh Raspberry for topping (or any fruits of your choice)

Instructions:

Pour water and milk in a pan. Add rolled oats and simmer in medium heat for about 8 – 10 minutes. Warm-up the egg nog in microwave for about 30 seconds. Add cocoa powder and stir until it comes to a paste consistency. Add cocoa powder mixture in the oatmeal, and add the brown sugar as well (or any sweetener you are using). Cook for another 5 minutes. The consistency of the oats will thicken as it cools, if you are serving it immediately, you can cook it a little bit longer to get a thick consistency. Cooking time is flexible, cook less or more time to adjust to the texture and consistency that you prefer.

Transfer in a bowl and topped with chopped Pecan and fresh Raspberry , or other toppings of your choice. Enjoy!

Re-heating

One tip when reheating it, add few spoonful of water or milk to thin out the consistency. The oatmeal will thickens as it cools, even more when refrigerated. So to bring it back to nice consistency, you need to add a little bit of liquid. For single serving, add 1-2 tbsp of liquid and stir then simply pop it in the microwave for 1 minute. Take it out and stir again, adding more liquid as  necessary to achieve the consistency that you like. Return to microwave for another minute. Remove and add toppings as desired. You can also add more liquid while cooking it, this way it remains slightly runny and you won’t need to add liquid to it when you re-heat it. Easy breezy! Enjoy!

Nutrition Information

Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For details about Nutritional Information in this website, please read the Nutrition Disclaimer page.

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