A colleague of ours from A’Tuscan Estate Bed and Breakfast in McMinnville, shared this recipe saying her guests just loved it. It sounded so delicious with the fall fruit and winter eggnog. I’ve been making these in individual crocks and plan to change out the apple for bananas or pears on occasion. Maybe even spring and summer Oregon berries. Our guests are loving it, too.
- 2 cups eggnog, plus extra to serve with oatmeal
- 1-2/3 cups old-fashioned rolled oats
- 2 small apples, peeled, cored, and diced
- 1/4 cup chopped, toasted walnuts, plus 3 tablespoons reserved
- 7 tablespoons brown sugar, divided
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 2 tablespoons cold butter, cut into small pieces, plus 1 tablespoon reserved
- 1 tablespoon maple syrup
INSTRUCTIONS
Preheat the oven to 350 degrees F
In a medium bowl, add the eggnog, oats, apples, 1/4 cup chopped walnuts, 5 tablespoons brown sugar, cinnamon, nutmeg, and salt. Whisk to combine. Evenly divide the mixture and spoon it, mounding it slightly, into 4, 6-7-ounce ramekins.Top each ramekin evenly with the 2 tablespoons of butter cut into pieces.
Bake for about 40 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
As the oatmeal cools slightly, add the reserved 1 tablespoon of butter, 2 tablespoons of brown sugar, and maple syrup to a sauce pan over medium heat. Stir to melt the butter and dissolve the sugar. Add the reserved 3 tablespoons chopped walnuts to the pan and stir to combine. Remove from the heat.
Evenly divide the coated walnuts and use them as topping for each ramekin.
Serve warm with extra eggnog to pour over the oatmeal
Thank you for trusting us to be your home away from home. We’ve posted our Hospitality and Health Policy on our website and we invite you to read online reviews for the Old Parkdale Inn. And then we encourage you to go directly to our website and Book Direct for all the right reasons.
We’re your home base for exploring and enjoying the Hood River Valley and beyond. After a full day, you’ll love the peace and tranquility of the Old Parkdale Inn. Relax in the gardens, perhaps with your favorite beverage, by the bonfire, roast some s’mores, weather permitting of course.
After serving our guests for 23 wonderful years we are hoping to gently step into retirement. We are immensely grateful for the opportunity to have hosted you all in creating lasting memories. In the meantime, we’re still open and delighted to welcome guests through October. Come enjoy our cozy rooms, beautiful surroundings, and warm hospitality just as you always have. Whether you’re planning a relaxing weekend getaway or a scenic Oregon adventure, we’d love the opportunity to host you and share this special place with you.
We don’t know exactly what next year will bring, but for now, we promise to continue offering the same care, comfort, and sense of place you’ve come to know and love, just in a way that allows us to balance our love of hospitality with this new chapter of life.
We’re looking forward to welcoming you back, sharing our home, and serving those hearty breakfasts that have become part of the Old Parkdale Inn experience.
And there may be more to come! If the inn doesn’t sell over the winter, we may open our doors again in the spring. So, as they say, watch this space! We’ll keep you posted as this next chapter unfolds.
What’s to do
The Hood River Fruit Loop is located in the beautiful Hood River Valley at the foot of majestic Mt. Hood offering you a variety of wines, fruits, vegetables, flowers, ciders, and food. Many outdoor adventures, such as kayaking, windsurfing, skiing, snow boarding, and hiking, await. Mt. Hood Meadows, Cooper Spur Mountain Resort, and Timberline Ski areas are only a short drive away, as is the Columbia River Gorge and Mt. Hood National Forest where trails and wildlife abound.
