Eggnog Cinnamon Breakfast Bars are my favorite kind of winter breakfast bar: soft baked, lightly sweet, and just spiced enough to taste like the holidays.

The combo of cinnamon and a little nutmeg with oats makes them feel cozy but still practical for breakfast. And that simple eggnog glaze on top is the part I never skip.

I make these for Christmas brunch, for busy weekday mornings in December, and anytime I want something that’s easy to slice and share. They’re also really nice with a mug of coffee or tea.

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Why You’ll Love This Recipe

Soft and hearty: These bake up tender in the middle with lightly golden edges, and the oats give them that breakfast-bar chew.

Holiday flavor: Eggnog, cinnamon, and nutmeg make them taste like December in the best, most familiar way.

Easy to slice and share: An 8-inch pan gives you neat bars that travel well for workdays, school mornings, or brunch.

Glaze makes them special: The quick eggnog glaze takes them from basic baked oatmeal to something you actually want to serve on a platter.

Flexible mix-ins: Pecans and cranberries are great here, but you can keep it simple or swap based on what you have.

Key Ingredients

Dry Ingredients

Old fashioned rolled oats: These give the bars their chew and structure. I stick with old fashioned oats, not quick oats, so they don’t turn mushy.
All purpose flour: Regular flour works great here and keeps the bars from being too fragile. If you need gluten free, a 1-to-1 gluten free flour blend is the easiest swap.
Light brown sugar: Brown sugar gives a warm sweetness and a softer texture than white sugar. Dark brown sugar is fine too if that’s what you have.
Baking powder: Just enough lift so the bars don’t bake up dense.
Ground cinnamon: This is the main spice, so use a cinnamon you actually like. I go a little generous here.
Ground nutmeg: Nutmeg is what makes the eggnog flavor read clearly. Freshly grated is great, but the jar kind is totally fine.
Salt: Don’t skip it. It keeps the bars from tasting flat, especially once you add the glaze.

Wet Ingredients

Eggs: Eggs bind everything together and help the center set up nicely so the bars slice clean.
Eggnog: This is where the holiday flavor comes from. Use any eggnog you like (dairy or non-dairy), as long as it tastes good on its own.
Unsalted butter: Melted butter gives a richer bar and helps the edges brown. Let it cool a bit so it doesn’t warm up the eggs.
Maple syrup: I like the little hint of maple with eggnog spices. Honey works too if you’re out.
Vanilla extract: Vanilla makes the flavor taste more rounded and “baked,” especially with the nutmeg.

Optional Mix Ins

Pecans: Chopped pecans add crunch and make the bars feel more like a real breakfast bite. Walnuts work too.
Dried cranberries: These add little tart pops that cut through the sweet and spice. If yours are very dry, a quick chop helps them spread out better.

Eggnog Glaze

Powdered sugar: Powdered sugar makes a smooth glaze with no graininess. Sift it if yours is lumpy.
Eggnog: Just enough to loosen the glaze so it drizzles. Add it slowly so it doesn’t get too thin.
Ground cinnamon: A little cinnamon in the glaze ties the whole thing together and looks nice on top.

Recipe Instructions

Preheat the oven: Heat the oven to 350°F and line an 8-inch square baking pan with parchment paper.
Mix the dry ingredients: Whisk the oats, flour, brown sugar, baking powder, cinnamon, nutmeg, and salt in a large bowl until evenly combined.
Mix the wet ingredients: Whisk the eggs, eggnog, melted butter, maple syrup, and vanilla in a separate bowl until smooth.
Combine the batter: Pour the wet ingredients into the dry ingredients and stir just until you don’t see dry pockets of flour. Fold in the pecans and dried cranberries, if using.
Fill the pan: Spread the batter evenly in the prepared pan and smooth out the top.
Bake: Bake for about 22 to 28 minutes, until the center is set and the edges are lightly golden.
Cool: Cool in the pan for 15 minutes, then lift out using the parchment and cool completely before glazing.
Make the glaze: Whisk the powdered sugar with eggnog and cinnamon until smooth and drizzleable. Add a tiny splash more eggnog if it feels too thick.
Glaze and slice: Drizzle the glaze over the cooled bars and let it set for about 10 minutes, then slice into 12 bars and store airtight.

My Tips!

This is the section that separates “good” from “wow.” If you read only one part of this post, make it this one — it’s where I reveal my recipe trick.

Recipe Tips & Tricks

Use parchment paper. An 8-inch pan can be a little tricky to get bars out of cleanly. Parchment makes it simple to lift the whole slab out for neat slicing.

Don’t overmix the batter. Stir just until the dry spots are gone. Overmixing can make the bars bake up tougher than they should.

Pull them when the center is set. If you want a softer bar, lean toward the lower end of the bake time. They keep setting as they cool.

Cool completely before glazing. If the bars are warm, the glaze melts and soaks in instead of sitting on top. Waiting is worth it here.

Keep add-ins chopped small. Big pecan pieces can make slicing messy and can cause the bars to crumble. A rough chop is perfect.

Simple tweaks

Here’s where the fun begins — a few simple tweaks can turn this recipe from casual treats into the star of any party.

Serving Suggestions

Coffee or lattes: These are really good with coffee, especially something creamy like a latte or a cappuccino. I like them most in the morning when the spices still feel “breakfast-y.”
Greek yogurt: Serve a bar with plain or vanilla Greek yogurt on the side. It makes the plate feel a little more filling.
Fresh fruit: Sliced pears, apples, or a bowl of berries are nice with the cinnamon and nutmeg. I usually go with whatever looks best that week.
Holiday brunch spread: Add these to a brunch table with scrambled eggs and fruit, or alongside a savory breakfast casserole. They’re an easy sweet option that isn’t a full-on dessert.

Eat it later

This section explains how to store leftovers properly and how far in advance the recipe can be prepared.

Storage and Make Ahead

Store the bars airtight. Once the glaze is set, keep them in an airtight container so they don’t dry out. If you’re stacking them, a piece of parchment between layers helps.

You can make these ahead for brunch. I usually bake the day before and glaze the next morning, since the glaze looks nicest right after it sets.

If you want them to last longer, you can freeze sliced bars and grab one as needed. Thaw in the fridge overnight so the texture stays soft.

It could help!

Before you close the tab or print the recipe, scroll through these quick answers.

Recipe FAQs

Can I make these without eggnog?

Yes. When eggnog isn’t available, use milk and add about 1/4 teaspoon extra nutmeg. You’ll still get that warm spiced flavor, just a little less of the classic eggnog taste.

How do I know when the bars are done?

The edges should look lightly golden and set, and the center should look set (not wet). A toothpick should come out mostly clean, with maybe a few moist crumbs.

Can I make them gluten free?

You can. Use gluten free oats and a 1-to-1 gluten free flour blend. The bake time is usually about the same, but I still start checking a couple minutes early.

Do I have to add the pecans and cranberries?

No, they’re totally optional. The bars are still good plain, and the glaze gives you plenty of flavor even without mix-ins.

Can I freeze these bars?

Yes, these freeze well. I like freezing them already sliced so they’re easy to thaw one at a time, and they’re fine in the freezer for up to 2 months.

Keep it with you

The printable version with print button is at the end of the post, easy to follow, and includes all the steps you’ll need.