Baked Maple Oatmeal
The comfort factor of this golden brown, maple-kissed, baked oatmeal reminiscent of cookies, granola, and cake cannot be exaggerated. There simply is no better way to wake up on a blustery morning than to a bowl full of this drizzled with cold heavy cream. Recipe courtesy of Erica Berge of Cooking for Seven with gentle adaptations.
Ingredients
- 1/4 cup 1/2 a stick of butter
- 3 cups old-fashioned rolled oats do not substitute quick or instant or steel cut oats
- 1/2-3/4 cup raw or maple sugar preferably You can substitute granulated or brown sugar if necessary.
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/8 teaspoon freshly grated nutmeg
- 1 cup whole milk
- 2 large eggs
- 2 tablespoons maple syrup you can substitute Golden Syrup if you prefer it.
- 1 tablespoon vanilla extract or 3/4 teaspoon ground vanilla
Instructions
- Preheat the oven to 350°F. While the oven is preheating, unwrap the butter and place it in an 8-inch x 8-inch or 9-inch x 9-inch baking pan. Place the pan on the center rack of the oven and let the butter melt as the oven heats. (As soon as the butter is melted remove the pan from the oven or the butter may scorch.)
- Whisk together the dry ingredients in a large mixing bowl. Whisk together the milk, eggs and vanilla extract in a separate bowl, pour over the dry ingredients and mix together with a sturdy spoon until everything is evenly combined and wet. Scrape into the pan with the melted butter and stir until most of the butter is incorporated, but there are little pockets of melted butter still visible at the corners.
- Bake for 30 minutes or until golden brown around the edges. Serve hot with a splash or a good glug of heavy cream.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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