New Year’s Breakfast (Using leftover eggnog in…oatmeal?)
Okay, I admit it–since I was a kid I have loved eggnog. And as an adult, now that one can get really tasty stuff from Oberweis or Organic Valley (I won’t touch the typical grocery store brands; they taste like artificially flavored plastic in liquid form), I still love it.
But by New Year’s Day I begin to get a little tired of it. Oh, I will still use it in place of creamer for my coffee for another week or so, but at some point it’s just enough, you know?
So for breakfast this morning I tried one of my odd little experiments, which actually turned out quite good. (Since I didn’t have the energy to try this recipe, which looks delicious!)
Eggnog and Sweet Potato Oatmeal (or, Easy Single Serving Gussied Up Oatmeal)
In a bowl, put 1/3 cup old fashioned rolled oats.
Add 2/3 cup liquid–I did 1/3 cup eggnog and 1/3 cup water, though you could go all eggnog if you like really sweet.
Add up to 1/2 cup fruit or veggie of choice–I did about 1/2 cup leftover cooked sweet potato, though pumpkin or applesauce or banana are also good. I don’t think I’d do banana with eggnog though, that’d be too sweet, even for me.
Sprinkle nutmeg, or nutmeg-and-cinnamon, or pumpkin pie spice, or whatever you like, over the top.
Microwave about 3 minutes, checking periodically to make sure it’s not exploding. Stir/mash/whatever, let cool slightly, and pig out.
Again, this is totally just a variation on my fondness for turning oatmeal into something more exotic and exciting. And after the pigginess I have been exhibiting over the past week, having a simple and healthy breakfast where the worst–only–offender is 1/3 cup organic eggnog is a good thing. Especially when it tastes so decadent.
And if anyone does try the Eggnog Oatmeal Custard recipe, please let me know how it turned out! It looks divine.