Baked Eggnog Oatmeal with Apples and Walnuts
Baked Eggnog Oatmeal with Apples and Walnuts, Old Parkdale Inn

By Mary Pellegrini

Baked Oatmeal with apples and walnuts 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
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

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After a full day, you’ll love the peace and tranquility of the Old Parkdale Inn. Relax in the gardens, perhaps with a Hood River Valley wine you picked up on your drive, by the bonfire, roast some s’mores, weather permitting of course.

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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. Outdoor adventures such as kayaking, windsurfing, skiing, snow boarding, biking and hiking await. Mt. Hood Meadows, Cooper Spur Mountain Resort, and Timberline Ski areas are only a short drive away, as is the vast Mt. Hood National Forest where trails and wildlife abound. During the summer months stay at the Inn and take advantage of our partnership with Wet Planet Whitewater to receive $10 your raft adventure.

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Baked Eggnog Oatmeal with Apples and Walnuts, Old Parkdale Inn

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4932 Baseline Dr, 

Mount Hood Parkdale, 

OR 97041, United States  

(541) 352-5551