Baked Eggnog Oatmeal with Apples and Walnuts

| Patricia Conte
Serving size:4
Baked Eggnog Oatmeal with Apples and Walnuts

It’s time to break out the eggnog! Whether you make your own eggnog or buy a carton at the grocery store, this recipe for Baked Eggnog Oatmeal with Apples and Walnuts will offer you a festive breakfast treat for family and friends for the holidays.

Ingredients

  • 2 cup eggnog, plus extra to serve with oatmeal
  • 12/3 cup old-fashioned rolled oats
  • 2 small apples, peeled, cored, and diced
  • 1/4 cup chopped, toasted walnuts, plus 3 tablespoons reserved
  • 7 tbsp brown sugar, divided
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp salt
  • 2 tbsp cold butter, cut into small pieces, plus 1 tablespoon reserved
  • 1 tbsp maple syrup

Directions

  1. Preheat the oven to 350 degrees F.
  2. In a medium bowl, add the eggnog, oats, apples, 1/4 cup chopped walnuts, 5 tablespoons brown sugar, cinnamon, and salt. Whisk to combine.
  3. Evenly divide the mixture and spoon it, mounding it slightly, into 4, 6-7-ounce ramekins.
  4. Top each ramekin evenly with the 2 tablespoons of butter cut into pieces.
  5. Bake for about 40 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
  6. 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.
  7. Evenly divide the coated walnuts and use them as topping for each ramekin.
  8. Serve warm with extra eggnog to pour over the oatmeal.

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