Chai Eggnog Stovetop Oatmeal

breakfast recipes Dec 24, 2020

This time of year, few things sound better to me in the morning than a warm bowl of oatmeal. I have vivid memories of enjoying those classic packets of Quaker instant oatmeal before school almost very morning in elementary school, and my love for this meal is yet to waver.

To check out more of my go-to oatmeal bowls, take a peek at my Golden Milk Oatmeal and Creamy Stovetop “Zoats”. And for an oatmeal recipe that’s great to meal prep for the week, my Banana Bread Baked Oatmeal is delicious and ready to go.

These days, though, I try to be a bit more mindful of ingredients, especially those that kick off my day. That’s not to say I don’t love to enjoy a cinnamon roll or stack of pancakes every now and then though too…everything in balance!

But back to this Chai Eggnog Stovetop Oatmeal…here I took a cue from some of the best festive flavors there are in order to take the coziness to the next level.

Not only is chai one of my personal favorite teas to enjoy on its own or in a latte, but it’s also a great way to slip in more health benefits into your daily routine. Chai tea is seen to boost heart health, reduce blood sugar levels, aid digestion and even help with weight loss, so however you choose to use it, you’re on the right track!

As for the eggnog, feel free to use whatever version or brand you have on hand. I personally try to avoid dairy and thus used a vegan version for this recipe, and it was delicious. I’ve tried the So Delicious Coconutmilk Holiday Nog and thought it was great this recipe (or simply enjoyed with cookies this holiday season)  .

Use the nog as you would regular milk along with your chai-tea steeped water to make these oats extra creamy and hearty. Finish it all off with your toppings of choice – pecans, pumpkin seeds, maple syrup, additional nog – you name it!

I hope you give this festive, holiday and winter-appropriate combo a try this year. Enjoy, y’all 


 YIELDS1 Serving


  •  ½ cup rolled oats
  •  1  chai tea bag
  •  ½ cup hot water
  •  ½ cup eggnog (I use a vegan/dairy free version)
  •  ¼ tsp nutmeg
  •  ¼ tsp cinnamon
  •  ½ tsp vanilla extract
  •  chopped pecans, pumpkin seeds, maple syrup and more eggnog for topping



Steep chai tea bag in hot water for about 3 minutes, then discard.
Add oats, chai-steeped water, eggnog, nutmeg, cinnamon and vanilla extract to a medium-sized sauce pan.
Cook over medium heat until all of the liquid is absorbed, about 7-8 minutes.
Top with pecans, pumpkin seeds, a drizzle of maple syrup and more eggnog if desired. Enjoy!

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