This Eggnog Granola is the perfect way to sneak the seasonal drink in at breakfast time! Don’t worry; it’s packed with heart-healthy grains and nuts and has a light sweet eggnog flavor.
The holiday season is so short that I really can’t think of a good reason we shouldn’t be enjoying a little eggnog every single day throughout. Starting with breakfast.
I know, I know; that may seem a bit excessive and indulgent. But there are several ways you can make morning eggnog totally acceptable. A few of them include:
- Adding a splash to your coffee
- Replacing milk with eggnog in pancakes or french toast
- Incorporating eggnog into your homemade cinnamon rolls
- Making eggnog granola
While I’m not opposed to any of the above ideas, I’m especially excited about the eggnog granola I made this year.
Not only am I getting in a little festive fix first thing in the morning, but I’m also packing in some heart-healthy ingredients like old-fashioned oats and wheat germ and some healthy fats from nuts.
There’s no better way to start the day during the holiday season!
Eggnog Granola Ingredients
Like most granolas, this eggnog granola is extremely easy to make and also extremely versatile. Below I’m sharing the combination I like best, but feel free to change out any of the grains and/or replace the nuts and dried fruits.
Here’s what went into my eggnog granola mix:
- Old-fashioned oats
- Wheat germ (can also use oat bran or ground flaxseed)
- Pecans (can use any nuts)
- Ground cloves
- Maple syrup
- Vanilla extract
- Egg white
- Dried cranberries
- Sprinkles (optional… but fun!)
How to Make Eggnog Granola
Start by mixing dry ingredients together, including the grains, nuts, and spices.
In a separate bowl, stir together eggnog, maple syrup, vanilla, and egg white
Then pour the wet ingredients into the bowl with the dry ingredients and stir to coat everything really well.
Spread granola mixture in an even layer on a parchment paper or Silpat-lined baking sheet.
And bake at 375 degrees for about 60 minutes, rotating pan once about halfway through baking process.
Granola should be golden and crispy.
Let eggnog granola cool before you break up big clumps and stir in cranberries (don’t stir it until it’s fully cooled!). Stir in sprinkles if desired. Store in large mason jars or airtight containers.
Or just eat some immediately. After all, is there really a wrong time of day for granola?
The eggnog flavor in this granola is pretty subtle, so I think even people who claim not to like eggnog will enjoy it. It has a light holiday-ish flavor with some hints of spices.
I’ve long believed that most people who don’t like eggnog actually just don’t like the consistency of it (and the fact that it’s called EGGnog) and would find the flavor enjoyable in other forms.
Why Use Egg White in Granola?
I know some of you may be wondering why this granola has an egg white mixed into it. There’s a very good reason for this… It helps the granola form clumps when you bake it! And I’m happy to say this eggnog granola has the perfect clumps.
I usually make the egg white optional in my granola recipes since it obviously makes the granola non-vegan, but since you’re already adding eggnog to it, you may as well add that egg white, too!
How to Serve Eggnog Granola
Of course, there are tons of different ways you can enjoy this granola. Here are a few of my favorites:
- Right out of the jar
- In a bowl with some milk
- OK, I haven’t tried this one yet, but I’m really tempted to eat this granola out of a bowl with some eggnog
- On top of yogurt
- On top of ice cream
- Packed up as little holiday gifts for your family and friends.
Yes, eggnog granola makes the perfect edible holiday gift! You can put the granola in small mason jars and tie a pretty festive bow around them to gift to friends and family.
Or you can keep it all for yourself.
Also? I won’t tell anyone if you enjoy it along side a giant glass of cold eggnog.
More Eggnog Recipes
If you’re an eggnog fanatic like me, you’ll want to incorporate eggnog into as many recipes as possible this December. Here are some of my favorites:
- Eggnog Cookie Dough Bars
- Eggnog Gingerbread Cookies
- Spiked Eggnog Donuts
- Eggnog Linzer Cookies
- Eggnog Overnight Oats
- Eggnog Peppermint Sandwich Cookies
- Eggnog Espresso Martini (from Nyssa’s Kitchen)
- Eggnog Cheesecake (from Pumpkin ‘N Spice)
I hope you’re all having wonderful holiday seasons and that you’re taking the time to enjoy a little bit of eggnog… In lots of different forms!
Are you an eggnog lover?
- 3 cups old-fashioned oats
- 1/2 cup wheat germ
- 1 cup roughly chopped pecans
- 1 tsp nutmeg
- 1/4 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 3/4 cup eggnog
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 large egg white
- 1/2 cup dried cranberries
- Sprinkles, if desired
- Pre-heat oven to 275 degrees and line a baking sheet with parchment paper.
- In a large bowl, mix together oats, wheat germ, pecans, nutmeg, cinnamon, ground cloves, and salt.
- In a separate bowl, stir together eggnog, maple syrup, and vanilla.
- Place egg white in a small bowl and whisk it for about 30 seconds, until frothy. Stir into eggnog mixture and then pour into bowl with oats. Stir to coat completely dry ingredients.
- Evenly spread oat mixture onto prepared baking sheet. Bake for about 60 minutes, rotating pan once halfway through cooking time, until granola is golden and crispy.
- Remove from oven and let rest until completely cooled (don't stir!). Once cooled, break up big clumps and stir in cranberries. Stir in sprinkles if desired.
- Store granola in airtight containers. I like to use large mason jars.